Both factors contribute to a very possible reality that your brew will end up stronger and more bitter than the traditional Japanese-style method would. That's because standard drip coffee machines don't extract from the coffee grounds nearly as evenly as the pour-over method, and the water itself tends to be much hotter. For this method, you'll use your standard drip coffee-maker - no frills necessary.īig disclaimer here: You might need to mess around with the ratios a bit, depending on how the first batch tastes. I told you I'd leave you with the lowest-effort method for making an iced coffee that's similar to the directions above, and I'm keeping my promise. Considering that I'll likely be making this a permanent switch in my morning routine, we're actually talking about hundreds of dollars in savings here, folks.
#COFFEE BUZZ GIF PLUS#
Using that ratio plus the exact quantities and coffee beans above, that cold brew method's cost per serving falls right around $1.50 per glass, which is quite literally twice as expensive as Japanese-style.Įither way, 75 cents is a whole lot cheaper than the $7 I spent on one coffee at my local café, so even if I only made my own iced coffee three times a week, I'd still save around $75 a month (!!!). To account for the fact that the room temperature water has a harder time extracting all of that coffee goodness, using more coffee is inherently necessary.
From beans, to barista, to buzz, coffee is a big, bold, and complex story.