It’s really only been in the last year that I’ve been a coffee drinker, while Aaron has been coffee-obsessed since the day we met way back in high school. He once told me that when he was studying design in college and sleeping four hours a night (because RISD was no joke), he was drinking something like eight to ten cups of coffee a day! Insanity.
It’s true what they say about your partner’s habits rubbing off on you though, because in the time we’ve known each other his coffee consumption has slowly been dropping while mine has even more slowly been rising. We’re now at a point where we agree (finally!) that we like coffee for the flavor and the ritual, but we don’t want to need it to feel human.
Our current routine involves coffee on Saturday and Sunday mornings, always one cup for me, and one or two cups for Aaron. It’s become a relaxed weekend morning indulgence and since it’s a treat, the coffee has to be good. We buy a dark roast espresso blend, we store the beans in the freezer for freshness, and we grind them right before we use them (and then I inhale deeply because isn’t that smell just the best?!).
Wanting to see what all of the fuss was about over cold brew coffee, I set out to learn how to perfect it. I made a quick stop at Target to pick up ingredients (where I swore I would stick to my list but of course went to town buying 2 for $10 t-shirts and five other things I deemed must-haves), and then I got to work figuring out this whole cold brew coffee thing. Spoiler: it’s super easy!
How to Cold Brew Coffee
Prep Time: 8 hours
Homemade cold brew coffee that's easy, fast, and affordable! All you need is a mason jar, a sieve, and 5 minutes to prep it. This cold brew is smooth with no bitterness!
If possible, opt for organic and fair-trade coffee, both for your own benefit and the benefit of the farmers.
For best flavor, store your coffee beans in the freezer and grind them fresh just before you make your cold brew.
To avoid watered down iced coffee, you can freeze some of the coffee in ice cube trays!
Copyright © 2023 Amanda Maguire for Pickles & Honey