Category: Recipe

You can make your own cold brew coffee by grinding your own coffee grounds, mixing wth water and letting it steep for a while. It’s not too hard, let’s get started. 

Grind your beans and mix your cold brew

You’re going to need your old coffee grounds or coffee beans, a grinder, water and something to steep your brew in. You can use anything. Something glass is ideal or use a coffee pot with a filter, like a Hario Mizudashi. 

Grind your beans (or use the old grounds from your coffee efforts!) in whatever way suits you and add the grounds and water into your steeping pot. It’s easier to put the grounds in first and then the water. I use a ratio of 50 grams / 1.8 oz of coffee grounds to 600ml / 20 oz of water. 

Steep your brew

Place the lid on your pot and steep it in the fridge for half or a full day. Test out the strength that suits you by taking it out at 12 hrs and tasting it. The longer the stronger, until at a certain point and then it becomes bitter. 

Make coffee concentrate ice cubes

I’ve experimented with all sorts to improve the concentration and coffee ice cubes work well. Premake some espresso shots and pour them into a silicone ice cube mould that pops out easily. Freeze! This way your cold brew doesn’t get diluted, it get’s more concentrated. 

Enjoy your cold brew

I pour two thirds of a cup of cold brew and then use concentrated cream (learnt that trick in Japan) or milk if it suits you better to top it up. Throw in your concentrated coffee ice cubes too and enjoy with someone special. 

Leave a comment if this helped your cold brew making.

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How to make spicy ginger beer

I’ve been making all sorts of combinations of this, mixing in other fruit, honey and spices. You can use any organic material that will ferment, basically any fruit. 

I’ve experimented with peach, mango, ginger, strawberry, lychee, watermelon and all sorts. Sometimes you hit a good combination, sometimes simple is best. I love just a simple ginger and a little honey mix. 

Make your ferment mix or ginger plant

Start off by making your ferment mix (ginger plant). Sugar, water and ginger bits in a jar and let it ferment and bubble for a week. Warm weather helps this whole process.

I just pierce a metal jar lid for breathing holes. Add in two tbsp of your fruit ingredient, and one of sugar and ill with water. Keep adding a little fruit and sugar each day. Throw some water or fruit out if you overfill. After a few days it should start to generate CO2 and bubble. Cover it with a cloth or paper towel (keeps the ants out) and then put your aerated lid back on.

Boil your ingredients

I put them in a pot with a little more water than I need, chuck in all of the fruit ingredients and bring it to the boil. Let it simmer for 10 mins and tun the heat off. Then let it cool to room temperature. 

Bottle it up!

Put your boiled mixture (including the fruit) into your sealable bottle (I use these flip cap ones) and add a cup of your ferment mix (or half will do). Give it a gentle roll upside down to mix. Sit it in a cool, dark area to ferment for a week or two. 

Top up your ferment mix

Add whatever you used back into the mix and you can make as much as you like!

If you don’t want to use a ginger plant / fermentation method, you can used a soda machine to carbonate your mix. Just keep it in the fridge and mix it with soda to the strength you like. 

This is all worth the effort, my ginger and honey 🍯 mix is really carbonated and so refreshing in the morning. It’s a real zing and immunity booster in the morning or hot afternoon.

Let me know in the comments if you make your own probiotic ginger beer!

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