As temperatures heat up, our coffee cools down. We’ve partnered with Kim and Scott Vargo of Yellow Brick Home to brew up some DIY cold brew coffee at home.
It’s the weekend. It’s 3 o’clock in the afternoon, and Scott and I are in the middle of DIY-ing something in our home; maybe it’s the bathroom tile, or maybe it’s painting the bedroom. It’s at this time that one thing is for sure – we’re making an iced coffee run! Our brains are like clockwork, and it’s almost as if we can feel the stroke of three coming around the bend. Typically, this means that one of us is hopping in the car and pulling through a local shop’s drive through while the other motors though our project, but this summer? We’ll have it on hand already. Enter, the Primula cold brew coffee system (aka: life saver, energizer and breaktime-er):
In a nutshell, the Primula cold brew is a carafe that creates a strong coffee concentrate. It’s made up of a few simple parts – a glass pitcher, flavor core, flavor mixer, pour top and lid. It also has a removable non-slip bottom, and everything can be tossed in the top drawer of our dishwasher for easy cleaning! We gave the system our first go-round a few weeks ago, and we are sold. Cold, icy coffee at our finger tips.
To start, we made a course ground from our favorite beans using our Hario grinder. The Primula system can hold up to 16 tablespoons of crushed beans to make the concentrate. The beans are poured right into the mesh flavor core.
With the flavor core back into the Priumla carafe, the next step is to add tap water. Similar to our Chemex, the beans will first need to ‘bloom,’ which is done by slowly pouring water over them until they’re saturated. Once we’ve allowed the beans to open up, we filled the rest of the carafe up with water and snapped on the lid. The entire pitcher went right into our refrigerator to brew overnight!
It’s recommended that the beans to do their thing for 12-24 hours. In our case, we allowed the coffee to steep for the maximum amount, as we love our coffee strong! The next morning, we removed the flavor core, disposing of the beans. We used the flavor mixer next – it’s shaped like a paddle – to stir the concentrate. Overnight, oils had settled to the bottom of the carafe, so this helped to get the brew nice and even.
We tossed the flavor mixer into the dishwasher, and it was time to enjoy! Because the Primula cold brew system creates a concentrate, we tried two different methods for our drinks. Scott enjoyed his with half concentrate and half water, whereas I opted for half concentrate and half almond milk. This is the part where you can really have fun with it – add a sprinkle of cinnamon, a scoop of ice cream or a splash of liquor, if you’d like!
This large cubed ice fit perfectly in our Strauss coolers (the glasses were a wedding gift from a dear friend over 7 years ago, and we love how timeless they are!), and we enjoyed our drink with these stainless steel straws – also dishwasher safe! The pairing of ice + glass + straw is a favorite of ours for summertime cocktails, too.
Once you’ve made the concentrate, it can be stored in the fridge for up 2 weeks, making it our perfect spontaneous DIY juice of choice. Happy brewing!
Because some like it hot, learn how to make pour over coffee.