Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30
Like most people, I like my coffee over ice in the summer. As much as I love supporting local coffee shops in my city, going out for coffee every other day can get pricey. Making your own cold brew requires no heat, and the end result is sweeter and less acidic than hot brewed coffee. I recommend grinding the coffee into coarse grounds as it makes the filtration process easier, and the end result will taste far less bitter. I prefer my coffee with a touch of dairy-free creamer and maple syrup, but it can also be enjoyed black.
Makes 4 cups (4 servings)
In a tall airtight container, combine the ground coffee and water. Stir until the coffee is completely saturated.
Cover the container and allow the coffee to steep for 12 hours in the refrigerator.
Using a fine-mesh strainer lined with cheesecloth, strain the coffee into a large bowl. Discard the coffee grounds.
Pour the coffee over ice. Enjoy black or add dairy-free creamer. Cold brew can be stored in the refrigerator for up to 1 week.