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mexican cold brew coffee

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.
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Prep Time 12 hours 10 minutes
Course: Drinks
Ingredients Equipment Method

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

Equipment

  • Asobu Cold Brew Coffee Maker

Method
 

with the Asobu cold brew maker:
  1. Place the freshly ground coffee in the metal cone filter
  2. 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.
  3. Place cap on coffee maker with air vent closed. Let brew at least 16 hours or overnight.
  4. 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
  5. Remove the top portion of the coffee maker
  6. 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:
  1. Place all ingredients in the mason jar
  2. Cover tightly and shake to combine the ingredients
  3. Refrigerate for 12-14 hours. Shake a few times.
  4. 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.