How to Make Cold Brew Coffee

If coffee is too acidic for you and messes with your gut, you should try cold brew coffee. Heat causes brewed coffee to be acidic. Cold brew coffee is 67% less acidic because there is no heat involved in the brewing process.

This is the recipe I have been using for years. I use a half-gallon mason jar which can be found here at Amazon: https://a.co/d/8bWQTfz  You can use this recipe with any other jar or to something like a French Press, just keep the ratio of 1 gram of coffee per 17 grams of water.

I prefer to use Central American coffee. African coffees just don't taste as cold brew good in my opinion. Our Guatemala is delicious as a cold brew - sweet, chocolatey, and smooth.

What you will need

• 110g of coarse ground Wacker Coffee Co. coffee
• Two half-gallon mason jars and one leak proof lid
• Stainless steel fine mesh filter made for ½ gallon mason jars
• Butter knife

Directions

1. Insert the filter into one of the mason jars and pour the coffee into it.
2. Fill the other mason jar with water and use that mason jar to pour water into the mason jar with the coffee in it. Fill the jar up to its shoulder, which is about ½ inch from the top.
3. Push the coffee down with the butter knife and give it a little stir.
4. Let the coffee sit for 10 minutes or so. The grounds will float to the top.
5. Push the coffee down again and give it another stir. Ensure that all the grounds stay submerged before you put the lid on.
6. Place the leak proof lid on and set on the counter or somewhere out of the way and direct sunlight at room temp for 12-24 hours. I prefer 24 for convenience and flavor.
7. After the brew time has ended, give the coffee one more stir. Make sure to hit the bottom of the filter.
8. Remove the filter and allow the water to drip out.
9. Put the grounds in the compost or garbage, but not down the sink.
10. Place lid on the jar and put in the fridge.
11. Remove from fridge and enjoy. There is no need to dilute the coffee. You may see some tan colored chunks floating around. That is the coffee’s oil that has been solidified by the cold.
12. Unless you like sediment, do not stir or agitate the jar.
13. When you get close to the bottom of the jar and are pouring out the coffee, you will see the sediment to begin to flow towards your cup. That is when you stop.
14. Plan ahead and always have a brew going on the counter. That way you will always have coffee.