How to Turn Spent Coffee Grounds Into Cold Brew

This recipe provides two cups of coffee for the price of one, using spent coffee grounds to make cold brew coffee. Cold brew coffee is less acidic and bitter than hot brewed coffee, but it is heavily caffeinated due to the long infusion time. To make a large batch of cold brew, you can use spent grounds from a filter or espresso machine, or from a local coffee shop. You can store them in the fridge for up to five days or freeze them indefinitely.

To make 3-4 cups, you need 350g of used coffee grounds, a liquid sweetener (e.g., agave syrup, honey, sugar syrup), and milk or plant-based alternative. Measure the grounds into a glass or ceramic bowl, stir in a litre of water, and cover tightly. Place in the fridge and let it infuse for 16-18 hours. Strain the mix through a coffee filter, muslin, or sieve into clean storage jars, using a ladle or jug to avoid spillage. Seal and keep in the fridge for up to a week.

Serve your cold brew as is, straight from the fridge or over ice, with your favorite milk or plant-based alternative, if desired. This cost-effective and easy-to-make coffee recipe is a great way to enjoy a delicious cup of coffee.

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