Small Batch Cold Brew Coffee, Perfection.

Truth: I drink iced coffee all year round, Winter, Spring, Summer or Fall.  Pre-motherhood I drank coffee hot, peacefully and enjoyably… fast forward to today, I drink it iced out of necessity (because it’s freaking hard to drink hot coffee with a toddler) and now preference.  I am completely obsessed with this method of making Cold Brew at home for a million reasons, one of them being cost, drinking a grande Cold Brew Coffee from Starbucks 4x a week will set you back about $52 a month!  I know I could find plenty of things on Amazon I’d like to buy for $52, just ask my husband!  Secondly, Cold Brew is less acidic than hot brewed coffee, making it easier on your stomach and more palatable to drink black! It’s also a really awesome Whole30 hack because it is one less thing to worry about when you’re on your round (i.e. YOU KNOW WHAT IS IN YOUR COFFEE!!!) I solemnly promise you will never miss a Frappuccino again!

Here’s What You Need:

  • 4-6** Heaping Tbsp. Coffee Grounds. (I use  Starbucks Blonde Roast because it’s my favorite but you can use ANY medium-dark roast you prefer, even a flavored coffee!!!)
  • Half a Gallon of Cold Filtered Water (About 2 Liters)
  • 1 Gallon Sized Pitcher with Lid
  • Cheesecloth + Rubber band or Mesh Strainer


  1.  Fill 1/2 gallon of water into clean container, use two separate if needed!
  2. Add your heaping tablespoons of ground coffee to water.
  3. Let coffee sit overnight undisturbed for 12-24 hours!
  4. Strain with cheesecloth into gallon pitcher and store in the refrigerator.
  5. Pour over ice and enjoy with any additions you’d like!


No need to stir!
Before you strain your coffee, this is what it should look like.
Totally nailed that pour…


  • Adjust TBSP of coffee grounds according to taste! More TBSP = STRONGER COFFEE!
  • I prefer making this in smaller batches, this recipe can easily be doubled!)

If you are an Iced Coffee lover I am positive you will LOVE this method!

– Katie



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