Mark is obsessed with great, fresh coffee. He knows what to look for when buying beans and will not drink a disappointed cup of coffee unless we’re Gypsy Wagon Road-Tripping, then he’ll do it gladly. I’m not that hardcore about my coffee, actually I’m really far from it. I can only drink decaf but I still bond with the plant while doing that. Anyway, make a weeks worth at a time and then every 5 or 6 days get a new batch going and you’ll always on your game. The internet says to only make 3-5 days at a time but their expectation for what kind of person I am sound a bit high. With cold brewed coffee you can make a world of great recipes: Vegan Coffee Ice Cream (no machine) or Vegan Cheap Mocha Smoothie
- Figure out how much coffee you drink a week. Use your brain or google’s brain to deduce what that would be in grounds.
- Fresh grind beans (coarse) at home or at a store (or buy pre-ground). Depending on how strong you’d like this will determine how much water you’ll need to get the job done.
- Here’s a basic internet recommendation to get you started: 3/4 cup beans for 4 cups of cold water
- Grind beans, add water, let it sit out overnight or at least 12 hours. If you strain it too early it will be super weak and taste like water. You can put it in the fridge and let it extract for another day or so.
- When your heart feels ready to go to the next stage then strain it. Put your ready to drink coffee in the fridge.
- It will be strong and require some sort of (hippie) milk but that’s the goal!
Iced Mocha is super easy:
- Fill 1/4th or 1/3rd of a glass with cold brewed coffee
- Add chocolate sauce
- Add ice
- Add milk
For more details on this recipe or Marks 2 cents of coffee brewing watch the videos below