Cold Brew Coffee
Jairo Hillon
By Jairo Hillon

It is scorching outside, and there is nothing better than a cold coffee to lower the temperature this summer.

The origins of cold coffee were in 1964 when the chemical engineer Todd Simpson was looking for an alternative to prepare a different coffee. The result was a cold, soft drink, easy to make, and that can be heated if you want a hot coffee.

This drink is perfect for coffee lovers who want something fresh, different without having to worry about the coffee maker.



  • Cup
  • Bowl


  • difficultyEasy

1 A cup of Cold Brew Coffee beans (113 g)
4 cups of water (907 g)
Milk to taste
Sugar to taste

Note: This recipe makes a pretty strong cup of coffee. To make it less intense (or more robust, if that's what you like), adjust the number of coffee beans.


Grind the coffee into coarse pieces: Grind the coffee beans in the coarsest setting of your grinder, or short 1 second pulses in a spice grinder.

Mix it with the water: transfer the ground coffee beans to a container to prepare the cold infusion. Pour the water over the top. Stir gently to make sure all the coffee is completely saturated with water.

Let it soak for 6 to 12 hours: cover the mixture's container and let the coffee rest for about 12 hours.

Strain the coffee: with a small strainer, a paper strainer, or a French press remove the coffee beans and other impurities.

Save the coffee: Put the coffee in a jar or small jar. You can store it in the refrigerator for up to a week.

How to serve it:

Serve on ice or hot as you prefer in a glass, then dilute the coffee with as much water or milk as you prefer and add sugar to taste.


For best results we recommend:

Cold Brew Coffee | The Coffee Republic

Perfect Cold Brew Coffee, every time. This unique blend makes the perfect, most satisfying cup. Specifically blended for cold brew coffee. Contains no additives, nothing artificial, just 100% coffee. Cold brew coffee is a dark French roast and the grounds are very coarse. To buy click here.





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