This delicious coffee drink combines homemade cold brew coffee, homemade cold foam, and a sprinkle of sea salt! Absolute pour-fection!
Homemade Cold Brew Coffee + Homemade Cold Foam + Sea Salt = the only drink you’ll need!
How do you make this delicious coffee?
- Make the cold brew coffee (find out how below!)
- Combine equal parts cold brew coffee + cold water in a glass filled with ice.
- Top with slightly sweet homemade cold foam.
- Sprinkle with sea salt!
Curtailing public appearances means less trips to the coffee shop. That's a big difference from these last two weeks - traveling for me equates to constantly imbibing coffee. From Cuban coffees in Miami cafes (omg, so good) to cortados at the Village Grind to cold brew with salted cold foam from Starbucks drive-thrus, it’s been all coffee all the time. As it should be.
During my travels, I picked up some beans from Cuban Coffee Queen in the Florida Keys along with a cup of their cold brew. After the first sip, I knew I had to try my own hand at creating homemade cold brew coffee upon my return to Wisconsin.
What is Cold Brew Coffee?
If you didn’t know, cold brew coffee is coffee that is brewed with, you guessed it, cold water! It’s a slightly time intensive, but very simple process that leads to a smoother, less acidic, slightly sweet brew that’s perfect over ice. It’s also much more concentrated than regular coffee and should be mixed with water before serving, just fyi.
To make the cold brew coffee concentrate at home:
- Coarsely grind some coffee beans. (This step isn’t totally necessary, but I think it makes a big difference! Obviously, you can use coffee that’s already been ground from the store. But, by grinding it at home you’re not only controlling how coarse the beans are, but you’re also ensuring the coffee is as fresh as possible.)
- Mix with water. Obeying the 1:1 ratio. That means, for every 1 ounce of coffee grounds, use 1 cup of water. I find that 6 ounces of freshly ground coffee and 6 cups of cold water create the perfect amount of cold brew to last the week (about 5 cups after brewing).
- Let steep. For at least 12 hours, up to 20. It just sits in the fridge getting all perfect and you don’t have to do a thing.
- Strain the coffee. Place a fine mesh strainer over a large 8-cup measure. Slowly pour the coffee into the strainer and allow the grounds to be filtered out. Discard the grounds. Rinse out the jar that the coffee was brewed in. Then, pour the cold brew back into the clean jar. You can either leave the cold brew like this or…
- Strain the coffee a second time. Dampen a paper coffee filter with water and place inside of the strainer, setting it over the measuring cup again. Pour the filtered cold brew back into the strainer a second time. This ensures a very smooth coffee that is free of even tiny coffee grounds. This process takes time, so go slow. Pour in a little liquid, and then wait for it to flow through the filter. I suggest doing this while performing another kitchen task. Like baking cookies. Also note that the coffee filter will eventually be saturated with leftover grounds and should be discarded and swapped out once or twice.
- Store the cold brew. In a jar in the fridge for up to one month.
What is Cold Foam?
Cold foam is the bonkers option at Starbucks that is essentially whipped cream going on top of iced coffee. Like the frothed milk of a latte but, y’know, cold. I adapted my version of cold foam from this recipe for Starbucks’s sweet cream and simply whipped the bajeezus out of it with my NutriBullet blender. If you don’t want to go through the process of whipping it up, you totally don’t have to! It can just as easily be mixed into the cold brew like regular coffee creamer. I’m not going to tell you how to live your life.
But, I will offer some suggestions. Take care of yourself. Be nice. To everyone. Wash yer dang hands. Drink some coffee.
Cold Brew Coffee with Homemade Cold Foam
For the cold brew coffee:
- 6 ounces coffee beans coarsely ground
- 6 cups cold water
For the sweet cream cold foam:
- ½ cup sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
For the Irish Coffee:
- Flaky sea salt for serving
For the cold brew:
- In a large jar, combine the ground coffee and water, stirring well. Cover and refrigerate for at least 12 hours, up to 20. After chilling, place a fine mesh sieve over a large measuring cup or bowl and pour coffee through sieve. Return to the jar (that's been rinsed!). If desired, strain the coffee a second time. This time, line the mesh sieve with a damp coffee filter. Pour coffee through sieve in batches, tossing and replacing coffee filter if necessary. Return to the jar once more and store filtered cold brew in fridge until ready to use.
For the cold foam:
- Whisk together the condensed milk, heavy cream, and vanilla extract until smooth. Keep in fridge until ready to use. When ready to serve place 1/4 cup in a blender and whip for about 10 seconds, or until thick and creamy.
To make the Cold Brew Coffee with Salted Cold Foam:
- Fill a large glass halfway with ice cubes. Add ¼ cup cold water and ¾ - 1 cup cold brew coffee, depending on how strong you like it. Stir to combine. Top with cold foam and sprinkle with sea salt before serving.