Cold Brew Methods for Coffees and Teas

Posted on Aug 9 2014 - 10:08am by Lisa

Why Cold Brew?

What’s so great about cold brew anyways? Why would someone wait overnight for a cup of coffee?  Or 4 hours for iced tea?  Well, let’s see if these facts change your mind:

  • Compared to brewing with hot water, cold brewed coffee is much less acidic, making it smoother to drink over ice. Also, the long infusing time (soaking) brings out some of the rounder, fruity notes of the coffee which you may not always taste in hot coffee.  It also extends the flavors and tastes of your teas.
  • It doesn’t require any fancy equipment! Truly, all you need is any pitcher, spoon, filter, and strainer. Don’t be fooled by all of the new cold brew contraptions out there. You don’t need them.  If you have one, a French press works wonderfully as well.











  • You can make as large of a batch as you want at one time. Are you a one-cup-a-day’er? Use a large jar. Pretty much need an IV of coffee hooked up all day? Use a bucket. (Kind of joking, but not really, it works great with any amount!)
  • You can store it in the fridge for up to 2 weeks without losing freshness. That’s right, make it once, use it all week. Hot coffee and tea goes stale quickly after it cools down so if you’ve been putting your leftover pot in the fridge, you’re doing it all wrong!  Also hot brewed tea made cold will lose its flavor quickly…but cold brewing will maintain the flavor longer.
  • It’s better and cheaper than most iced coffee or tea you’ll buy at any local coffee shop.  So rich tasting, smooth and flavorful.

We are all about efficiency, and the fewer steps a recipe has in it the happier we are about attempting the task. 

















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