Cold Brew Iced Coffee

This isn’t really a planned post, but I thought maybe I shouldn’t keep the amazingness all to myself. So you’ll have to be satisfied with an iPhone photo over something that comes from my DSLR. I’m sure you’ll let it slide…this time. Right?

I have recently learned the ways of cold brew coffee. And my friends, it is truly amazing.

Normally, I drink my coffee black. And hot. I tend to be a coffee snob, buying high-quality beans (and if I can find them locally roasted, even better) as much as I possibly can. When you drink coffee black, the taste of the bean is something you can’t compromise on. There’s no sugar or cream to hide the flavor. At least, that’s my opinion.

Of course, then I break all those rules by drinking coffee at the bowling alley where my hubby and I spend Sunday mornings together, and it’s cheap, mediocre coffee. But hey. I gotta keep my coffee snob level down to a minimum as much as possible, right?

Now, the whole game changed when I decided to try to cold brew my coffee. The flavor of the coffee is different. I’m using the same beans, but it’s a totally different experience. It’s smoother. Less acidic. And because of that, you pick up different notes in the coffee that you wouldn’t taste if it were brewed hot. Not to mention the fact that it’s iced makes it infinitely more refreshing. Especially on mornings when the thermometer already reads 80 degrees F when I wake up. And while I have no idea if this method makes for a more highly caffeinated cup of coffee, it sure seems that way – it’s a welcome jolt for my drive into work!

What makes this even more appealing? It’s not any harder to do than brewing regular coffee. You stick coffee grounds and water in the fridge the night before, and the next morning, you filter it. That’s it. If you have a French press, you can do this easily. I don’t, so I throw my grounds and water in a quart-sized jar, and then strain through a fine-meshed strainer with a coffee filter lining it. Easy peasy.

I prefer mine with a splash of coconut milk and a smaller splash of maple syrup. Not a lot of either, as I really still want to taste the coffee itself. While I’m fine without cream or sugar in a hot cup of coffee, I really enjoy that little extra in my iced coffee. It’s a divine way to start the morning.


Cold Brew Iced Coffee (gluten-free, vegan, refined sugar-free)

3/4 – 1 cup coffee grounds (I prefer closer to a cup, as I like my coffee strong)

3 1/2 cups water

Coconut milk, maple syrup, and ice, for serving

Place coffee grounds and water in a French press or a quart-sized jar, making sure the grounds get submerged into the water. (I shake my jar a bit.) Place in refrigerator overnight.

The following morning, push down the plunger on the French press, and your coffee is ready. If you used a jar, then place a fine-meshed strainer over a large measuring cup and line with a coffee filter (this is optional – if you don’t mind a rogue coffee ground getting in your coffee, you can skip). Pour the coffee through the strainer/filter. You may have to stop and allow it to drip through, so doing this in stages may be needed.

To serve your iced coffee, divide into two 16 oz mason jars (or similarly sized glasses). Stir in a desired amount of coconut milk and maple syrup. (For me personally, this is about 1 1/2 tablespoons of coconut milk and about 2 teaspoons of maple syrup.) Add ice, and enjoy.

Makes 2 servings.


  1. dee m says

    I love that you use maple syrup. I have been using maple syrup in my hot or cold coffee for over two years now. Almond milk also is wonderful in it. :)

  2. says

    I find that I often need some sweetness in my iced coffee. Well-made stuff, I can get by with just cream, but when I make it at home, it benefits from a bit of syrup or brown sugar.

  3. says

    I started cold brewing coffee for iced coffee last year in LARGE batches. Like, a pound of coffee at a time. lol I kept it in a dispenser in the fridge. Chaz wasn’t so happy with so much coffee! Good reminder that I need to do it again. 😀


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