I'm no coffee expert so say hello to my lovely husband Jesse who is! Let's talk about cold brew coffee (and oat milk)!!! Yummo!

Cold brew coffee is a super tasty and delicious way to spend your summer breakfast. This process takes you about 24 hours and you will get the most delicious tasting coffee that is less acidic and bitter than its hotter and fresher sibling. I like to serve it with some homemade oat milk which you can prepare the day ahead and serve up with some fresh ice cubes for the perfect breakfast drink on the go.

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Video and edit by Rebecca Munroe

R E C I P E

To make the cold brew coffee, place the coffee beans in the mixing bowl. Grind 5-15 Sec. / Speed 10. Check after every 5 seconds how the grind looks, the beans should be the size of breadcrumbs. Any finer and the coffee will become a little murky.
Add the water and combine 20 Sec. / Speed 3. Pour the mixture into a sterilised jar large enough for the quantity of coffee. Leave the coffee to steep for 18-24 hours either at room temperate or in the fridge.
Once it is steeped, prepare yourself a little station with a large bowl, insert the simmering basket and add a muslin cloth, cheese cloth or nut milk bag so that you can strain the coffee. Pour the coffee into the bowl through the cloth and leave to sift through. Check if the coffee in the bowl looks a little cloudy. If it does, simply repeat the sifting process, otherwise you can pour it back into a clean jar.
To make the oat milk, place the oats and water into the mixing bowl. Mix 1 Min. / Speed 10. Using another bowl, the simmering basket and another nut milk bag or muslin cloth, strain the oat milk in the same way as the coffee. You might have to manually help a little with your hands and really press out the excess milk.
Serve the cold brew coffee with some ice cubes and some oat milk and enjoy straight away.
You can keep the oat milk and the cold brew coffee for about 1 week in the fridge.