Cold Brewed Coffee on a Hot Day

This is a repost of a recipe that was recently requested by one of our guests.

I love coffee. I've loved it since I was a little girl.
I need coffee. It's too hot for coffee. Well, it's too hot for HOT coffee!

Let me start out by thanking my sister-in-law, Susan, for reminding me how to make cold-brew coffee. For those of you old enough to remember when "sun tea" was popular, we used to put tea bags in cold water in a pitcher and set it outside in the sun to brew. This recipe is similar, but, it is for coffee. Of course, I start out with our signature blend coffee from Cafe Campesino, Americus Garden Inn Signature Blend freshly roasted beans.If you look up cold-brew coffee recipes, you will find that 1/3 cup beans

coarsely ground
mixed with 12 ounces of cold water
are the perfect proportions.


Mix together and cover.


Let it sit at room temperature overnight or for at least 8 hours. I find that if you put it outside, in this heat, it takes as little as 4 hours.

A quick stir and prepare to filter your brew. I use a metal strainer along with a paper coffee filter.

Pour the coffee mixture slowly to allow the liquid to drip through.

You can see all that coffee goodness.

Gently press the liquid through the strainer.

As you can see, we have 12 ounces of cold brewed coffee. This stuff is super strong and does need to be diluted which makes it ideal for iced coffee.

I decided to make mine with equal parts coffee and almond milk.

Of course, you could use regular milk or soy milk.

I added a little Splenda, Kim added some Hershey's syrup to his.


Now, doesn't that look refreshing? Try the recipe for yourself and see how easy it is to make. You could put it in the blender with some ice cream and make your own frappuccino, too!

Thanks for visiting the Americus Garden Inn blog. Have a great day.