Scientific benefit of cold brew coffee (not iced hot brewed coffee)

Summer is in full effect here in Southern Oregon.  I still crave that flavor, that boost, that smell of coffee in the morning.  But it's way too hot outside.  

Cold brewed coffee is the answer to this dilemma.  It's not hot coffee over ice, it's cold brewed overnight in the fridge, significantly reducing the acidic oils making it extremely smooth and easily drinkable.

In this study on the Acidity and Antioxidant Activity of Cold Brew Coffee the total titratable acids of six coffee samples brewed using both hot and cold brewing methods show a significant measurable difference between hot and cold brew acid levels. 

What does this mean?  It means that besides being easier on your stomach.  Many people avoid drinking coffee for reasons related to acid reflux, indigestion, and heartburn. 
In addition, cold brew contains compounds that can reduce your risk of heart disease, including magnesium, antioxidants, and anti-inflammatory agents.

It also tastes much smoother and gets that acid out of the way so that you can taste the fruity and chocolatey notes in the coffee making it a whole different experience just perfect for summer!

Below is how we prefer to create our summer brew.  Give it a shot and adjust to preference!

Cold brew coffee recipe:

1. Grind your coffee beans using a course grind along with double the amount of grounds as you would use for hot coffee. 
   A good coffee to water ratio to begin with is 1:5 to 1:8.  The ratio here is really up to preference and can depend on how much coffee the drinker prefers.  We recommend starting with ¾ cup of coffee per 4 cups of water and then finding the balance from there.
   If it ends up being a bit dark you can dilute it if needed.
2. Put them in the strainer bag and submerge it in a container of cold water (we prefer a large mason jar - see photo for example).
3. Leave the top of the bag out of the water so that the grinds don't come out (we like to leave the draw string hanging out as we screw the jar lid on).
4. Add the jar to the fridge and let sit for 12-16 hours depending on strength preference.