I love coffee. In the afternoon. I prefer green tea in the morning. Several times a week, around 2PM, I’ll make my way to the kitchen. Grab a glass from the dishwasher, toss in a few ice cubes, open the refrigerator and pull out a pitcher of homemade iced cold brew coffee and plain unsweetened coconut milk. I then proceed to make the perfect mix of iced coffee and creamy milk. I’ll also fill a bowl with whatever fresh fruit is in the kitchen.
If I’m having a slower day, I’ll take my coffee and fruit to the living room and read a few articles in Better Homes and Gardens or Bon Appetite. I love taking twenty minutes to recharge my batteries.
I used to do the daily Starbucks run — but sure enough that that adds up. $2.95 x 30 = $88.50 a month for coffee. Ouch. Even if you’re buying good coffee beans, you’ll still spend less than $88.50 a month.
I’ve played around with the cold brew method a lot. I don’t like pouring the water directly over the coffee grinds, mixing, straining twice and pouring back into a pitcher. That method makes way too many dishes and too much of a mess. In regards to using fine grounds or french press grounds: I don’t think it matters – if you follow my instructions below. French press grinds will give you a lighter, sweeter coffee. Regular grinds will give you a more aggressive tasting brew. I like both. Personally, it all comes down to what I have on hand. Neither will result in bitter coffee.
- 1.5 cups coffee grounds
- 8 cups filtered water
- 1 80 oz glass pitcher
- Ellie's 12" x 12" nut milk bag
- Place the nut milk bag directly into the pitcher, like you would place a plastic bag in a trash bin.
- Next pour your coffee into the bag and pull tight to close.
- Push the coffee filled bag into the pitcher and loop the string around the pitcher.
- Pour the water over the grinds.
- Cover with plastic wrap and place in the refrigerator over night.
- In the morning, slowly pull the bag up and squeeze the excess water into the pitcher. Voila - you are done.