Cold Brewed Coffee

Happy Monday, friend! I hope you had a lovely weekend.

I don't know about you, but sometimes my mornings, especially Monday mornings, need a little pick-me-up. I've never been much of a coffee drinker, unlike most people I know. The acid in the coffee, plus any dairy or sugar I add, puts my tummy in a funk for the rest of the day. My usual beverage of choice has been a cup of hot tea or lemon water.

However, thanks to a few dear friends, I have been introduced to a marvelous concoction. COLD BREWED COFFEE. I doubt that my mornings and possibly my life will ever be the same.

Let me persuade you to join the club. One of the main reasons why I love cold brewed coffee is its' low acidity (70%-80% less than regular, hot brewed coffee). It is so smooth and has no bite at all. I could drink it black without a problem (and that's coming from a non-experienced, I'll-take-a little-coffee-with-my-cream coffee drinker!). I can practically hear my tummy cheering as I chug this stuff.

You really should try it.

Here's how it's done:


1/2 cup (4oz) coarse ground coffee of choice

4 cups water


1. Pour water into a large, airtight pitcher or container.

2. Stir in coffee, making sure all grounds have been saturated and are not sitting on top of the water. 3. Cover and allow the mixture to sit at room temperature for at least 12 hours (24 is ideal).

4. Pour coffee through a fine mesh strainer or cheese cloth once or twice to ensure all the grounds have been removed from the liquid. Discard the used grounds.

5. Cover and chill in the fridge until ready to serve.

6. Enjoy black, or with a splash homemade dairy free coffee creamer.


This recipe is fairly strong, so feel free to mix up the ratios of coffee grounds and water to suit your tastebuds or use it as a coffee concentrate. (P.S. My pig cutting board makes me happy so I had to include it in my coffee brewing process)