mexican cold brew coffee
This Mexican cold brew is extra yum with cinnamon, vanilla and almond flavors. Add some coffee ice cubes to keep cold and delicious.
Equipment
- Asobu Cold Brew Coffee Maker
Ingredients
- 60-70 grams fresh medium/coarse ground coffee (1/2 cup)
- 3 cups filtered water (24 oz )
- 2-3 cinnamon sticks
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
with the Asobu cold brew maker:
- Place the freshly ground coffee in the metal cone filter
- Pour water in a circular motion over the coffee, letting it become absorbed until all of the water is used. I use my Fellow Stagg gooseneck kettle, but a regular kettle can be used. Pour slowly.
- Place cap on coffee maker with air vent closed. Let brew at least 16 hours or overnight.
- Open the air vent on top. Push the button in the middle of the coffee maker to release the cold brew to the container on the bottom
- Remove the top portion of the coffee maker
- Pour into coffee mug with ice. I like to use coffee ice cubes so it doesn't get watered down. Add crema and sweetener as desired.
with a mason jar:
- Place all ingredients in the mason jar
- Cover tightly and shake to combine the ingredients
- Refrigerate for 12-14 hours. Shake a few times.
- Strain first with a fine mesh strainer over a bowl. Line the strainer with a paper towel for the second straining to be sure that all grounds have been strained out.