Coffee has long been a beverage that we preach to drink in one sitting rather than sip all day due to its low pH. The low pH of hot brewed coffee is between 4 and 5 (remember demineralization occurs at or below 5.5). However, for all the coffee lovers that also love their smile, cold-brew may be an alternative that keeps everyone happy.
According to the Toddy cold brew company, cold-brew has 67 percent less acid than conventionally brewed coffee.
You will need to be patient though, brewing it cold can take anywhere from 2- 24 hours depending on the method.
How to make cold brew at home according to Chow.com
For the coffee
- Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day.
- Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.
- Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.
- For each cup of iced coffee, dilute the concentrate with an equal portion of milk, half-and-half, or water. Sweeten with simple syrup if desired and top with ice.
Although if you are in a hurry, most coffee shops sell in small batches.