How to Make Cold Brew Coffee
If you make your own drip coffee at home, but will pay for bottles of cold brew coffee, stooooooop! It’s ridiculously simple to make cold brew, even more so than making regular drip coffee. Plus, it’s ready immediately when you wake up in the morning, so no messing around with coffee machines or waiting for the coffee to brew. I’ve been living off of this stuff for the past week, and intend on continuing the trend throughout summer. This time around, I made a lavender simple syrup with dried culinary lavender which was, well, simple to make. If you haven’t switched from hot coffee to cold brew yet, here’s how to make cold brew coffee that will keep you cool all summer long.
I’ve been seeing advertisements for lavender lattes online and around local coffee shops, so I tried one out of curiosity. A 12 ounce latte was $7 and it was GOOD, but not $7 good for a regular latte with the addition of lavender sugar syrup. And while it was a nice subtle flavor in a hot soy latte, the floral notes are more at home in a cold drink for spring and summer. Given how easy it is to make simple syrup, and that simple syrup and cold brew go together like peanut butter and jelly, I decided to make my own lavender syrup.
Since recipe videos are all the rage, I decided to make one for cold brew and simple syrup, figuring I’d choose an easier recipe while navigating the skill of food photography with motion. Now that I have one recipe video under my belt, please subscribe to my YouTube channel to be notified of the next one (trust me—it’s gonna be good!)
Cold Brew Coffee and Lavender Simple Syrup
With that, and the following recipe, you have all of the tools you need to make your own cold brew! You could even use a different type of dried flower for your syrup, like dried rose, and then add a bit of rosewater to top off the flavor.
Get the recipe:
- 3/4-1 cup whole coffee beans
- 4 cups filtered water
- 1 cup sugar
- 1 cup water
- 2 tablespoons dried lavender buds
- Coarsely grind the coffee beans.
- Combine the coffee beans and water in an airtight container, then stir.
- Refrigerate overnight.
- Strain the cold brew coffee through a mesh strainer or cheesecloth, then discard the coffee grounds.
- Combine the sugar, water, and lavender buds in a small saucepan and stir.
- Place the saucepan on the stove over medium heat until it comes to a boil, stirring frequently.
- Once the sugar has dissolved, remove from heat and let steep for at least 1 hour.
- Strain the lavender buds through a mesh strainer or cheesecloth, then transfer the syrup to a jar or bottle.
- Keep the syrup refrigerated.
• The lavender simple syrup will keep for 2-3 weeks if stored in the refrigerator in an airtight container.
• The cold brew coffee will keep for a few days, but it probably won't last that long!
If you want to be all homemade this summer, you could pair your cold brew coffee with homemade cashew milk.