735 minutes
A smooth and refreshing cold-brewed iced coffee with a hint of vanilla, perfect for a hot day or as an invigorating treat.
Colombian Coffee, Coarsely Ground
0 oz
teaspoons
0.25 fluid ounces
Ice
to taste
to taste
to taste
1. Combine Coffee and Water
Combine the 2 cups of coarsely ground Colombian coffee with 64 ounces of cold tap water. Place this mixture into either a coffee cone with a filter or a CoffeeSock and jar. Cover and let it rest in the refrigerator for about 12 hours.
2. Filter the Coffee
Carefully pour the coffee mixture through a large coffee filter or a CoffeeSock, ensuring all the liquid drains completely. Allow gravity to help filter the coffee’s essence into your container while leaving the grounds behind.
3. Add Vanilla Extract
After filtering, stir in 1 teaspoon of pure vanilla extract into the concentrated brew.
4. Serve with Milk and Sugar
Fill tall glasses with ice, pour in the vanilla-infused cold brew, and add whole milk and sugar to taste.
Start with high-quality, freshly roasted whole coffee beans. Medium-to-dark roasts often work best for cold brew, providing a rich flavor without being overly acidic.
A common and effective ratio is 1:4 (one part coffee to four parts water) by weight. Adjust according to your strength preference.
Use a burr grinder to grind your coffee beans to a coarse consistency, similar to raw sugar. This prevents over-extraction and bitterness.
Use filtered or bottled water to avoid any off-flavors that tap water can impart. The quality of water significantly affects the taste.
Steep your cold brew in the fridge for 12-24 hours. Longer steeping within this range will create a more robust flavor.
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