Tasting Notes: Chocolate forward, naturally sweet and nutty.
Our roasters have mixed the perfect blend of coffees to create a chocolate-forward, naturally sweet and nutty cold brew. It’s served at a few of our favorite local hangs (Buford’s Biscuits and Wheatland Springs) and now you can make it from the comfort of your home.
Here’s an easy way to make it:
1. Grind 120 grams of coffee (about 1.25 cups) coarsely and put in a mason jar.
2. Add 2.5 cups of room-temperature water and stir until beans are saturated.
3. Add a jar lid or paper towel/rubber band combo to the top and let it sit in the fridge for 18-24 hours.
4. Grab a paper towel, a colander and a large bowl. Wet the paper towel, ring it out and place in the collander. Put the bowl beneath to catch that yummy cold brew and pour. Rinse mason jar.
5. Stir coffee grounds and pour slowly into the collander bowl. Then, transfer back into the mason jar and add a lid for storing in the fridge.
6. Serve over ice.
If you’re into cream and sugar in your hot coffee, try a splash of milk and a couple teaspoons of maple syrup to sweeten it even more (that’s Julie’s favorite way to enjoy it!)