By the looks of it, summer is here to stay for a while — thank goodness the mornings have mostly been cool enough to enjoy hot coffee. When it comes to the muggy ones though, or a hot afternoon, nothing beats a tall glass of cold brew coffee. While relatively simple, and easy to do without a recipe, I wanted to share a short how-to for anyone whose maybe hesitated in making cold brew coffee at home.
I first wrote about cold brew coffee last summer; when I was new to both blogging and DSLR photography. As I reviewed my old post recently, I actually cringed over both the photographs and the text content; but then I just chuckled, decided I wanted to delete and redo it and got to thinking about progress and the beauty of continually evolving.
We’ll Get to The Brew, But First…
I’ve occasionally felt slightly discouraged about my progress in the photography space; until I asked myself one simple question: what actions have I really taken to try and become better? Had I taken a class? Did I read or watch tutorials? Or did I ever look through the manual to my camera? I’m sure you can guess that the answer to those questions is a solid no, thus what had I truly done to deserve and earn progress? If a recipe I created didn’t work, would I try it again without changing a thing? So what had me believing that if I just kept pointing and shooting the camera in auto mode, i’d eventually take better photographs?
Look, It’s not the most fun or sexy thing to admit that a lack of progress is in fact something you’re doing wrong (or not doing at all). But here I am, admitting that I probably wasn’t being as receptive to new information as I could have been. Learning new skills and self-improvement are available to anyone, but you must be open to receiving it. New knowledge doesn’t instantly show up in our brains, we have to go out and find it.
Work With What You Have Before Seeking More
During this time I pondered the idea of a new lens for my camera, thinking that maybe that’s what I needed for better photos. It was then that I realized I just needed to get down with the basics and be serious in learning about the equipment I already had in my grasps. I began looking up tutorials for my camera (a Nikon D3400) and how to manually adjust the settings. My mind was blown as I quickly learned what aperture, ISO and shutter speed all mean and how they change a photo.
So I knew I wanted to reshoot and rewrite a cold brew post and decided to use it as a great opportunity to practice newly learned camera concepts and to appreciate the process of progress. I’m still pretty far from figuring it out, but I like knowing that moving forward, I’m empowering myself with the knowledge and ability of how to make my pictures look a certain way.
Now if you are only here for the cold brew, I graciously appreciate you taking the time to read this, and I hope that maybe you took something away from that. Is there anything you’ve wanted to progress in, but maybe you haven’t taken all of the necessary steps in order to do so? The progress and knowledge is yours to find!
A few pointers in making the coffee
Its extremely important that you only lightly grind the beans, you want to open them but you don’t want to finely grind them. I mention using a cotton muslin sachet for this recipe, which is super helpful and gets rid of the need to strain the coffee. And this probably goes with out saying, but the longer you leave the beans in the jar, the darker the coffee will get.
Alright, so let’s make cold brew!
Cold Brew Coffee
This recipe is for a 32 oz jar of cold brew coffee.
- 4 cups filtered water
- 1/2 cup whole bean coffee
- 1 32 oz mason jar
- 1 cotton/muslin sachet
- coffee grinder or food processor for grinding coffee beans
Coarsely grind the coffee beans.
Scoop the coarse ground coffee into the cotton sachet.
Place the sachet into the jar and add 4 cups of filtered water.
Keeping the strings of the sachet over the rim, seal the jar and leave on the counter for 6 hours. I find that this jump starts the brewing process.
Place the jar in the fridge and continuing brewing for 24-48 hours.
Once coffee is desired strength, remove sachet and serve coffee over ice, adding cream and sugar (optional).