Robusta Cold Brew Coffee. Made with chocolatey robusta beans, a game changer in flavor!
In the summer this is my drink of choice in the morning. Home made is so much cheaper than getting it any other way. Jack did a little research (generous of him since to him, real coffee is always hot!) and found that although either arabica or robusta coffee beans are used, many people think robusta beans are best in cold brew.
I can’t take the caffeine in 100% robusto beans however, so I use half decaf arabica beans and half Vietnamese robusta beans.
These beans aren’t cheap but the flavor is so robustaly chocolatey amazing!
I have actually read in several places that you can use inferior coffee in cold brew. I would do that if it was all I had. But not when Vietnamese Robusta beans are available.
Not on my watch!
My cold brew recipe is below.
Oh, and by the way. If you want a crazy addition to this recipe, also check out the Red Wine Cold Brew post.
Do you drink a lot of cold brew? This gallon jar and filter makes it pretty simple. Double the recipe for a full gallon.
You can also just do a 4 to 1 water to coffee ratio in any container you choose. A French press is ideal for a small batch. Just mix the coffee and water, then keep the plunger lifted (or remove and cover the jar with something else if you are putting it in the refrigerator.)
The jar pictured is optional too, if you don’t want to spend the money on one. I have seen people measure the grounds and water in a big jar, add the water, shake, cover and let sit either on the counter or in the refrigerator for 12-18 hours. After it’s done, they just filter it with a coffee filter.
I like the gallon jar and filter because it is easy and in the Arizona summer I am extra lazy.
Want to learn more about Biblical Womanhood? Check out Resources !!!
Robusta Cold Brew Coffee
Equipment
- 1 Glass gallon jar with filter Can also use glass 1/2 gallon or 1 gallon jar and paper coffee filter
- 1 Coffee bean grinder
Ingredients
- 1 cup Vietnamese Robusta Coffee beans ground
- 1 cup Organic decaf coffee beans ground
- 64 oz Filtered Water (1/2 gallon)
Instructions
- Put stainless mesh filter in gallon jar, upright, so that top rests on top rim of gallon jar
- Measure 1 cup of Vietnamese Robusta beans into coffee grinder cup. Place cover on cup
- Pulse in several quick short pulses, then leaving cover on, tap cup lightly with fingers on both sides to distribute grounds
- Repeat this step once. Remove cover to examine grind. Beans should be coarsely ground evenly.
- If beans are not evenly ground, cover and pulse a few times
- Remove cup from grinder and empty contents into the silver mesh filter that fits inside the gallon brewing jar.
- If you are using a big jar, empty ground coffee in jar.
- Measure 1 cup of decaffeinated beans into the cup of the coffee grinder
- Repeat same method of pulsing you used for Vietnamese Robusta beans
- Pour ground decaf beans into mesh filter on top of ground Vietnamese Robusta beans
- Slowly pour 64 oz (1/2 gallon) water into mesh strainer full of ground coffee. Make sure you are wetting all the grounds evenly.
- Once all water is in jar, screw on metal top.
- Leave at room temperature from 12-24 hours.
- Take jar to sink and gently lift stainless strainer up from jar, letting it drip back into jar. Wait a minute or so until mostly stopped dripping.
- Empty grounds in stainless filter into trash or compost. Wash filter well with cool, clean water. Do not use soap.
- Place jar of cold brew in refrigerator. Once it is cold, it is ready to serve.
Notes
Leave a Reply