So, last summer I spent a small fortune on cold brew coffee either from the grocery store or coffee shops. I would be scared to go back and look at how much I spent, but I can estimate. 4 dollars times 90 days = $360 dollars! This summer, I was forced to look for a different option.
Alos, cold brew isn’t available in decaf or half-caf. Because I want and need to be in control of my caffeine intake I decided I’d finally try out a cold brew pitcher. From the very first day, I tried all I could think was “why haven’t I been doing this all along?”
(BTW this post isn’t sponsored, I just love this purchase and want to share it with you guys!)
So I chose the Takeya Cold Brew Pitcher because I have one of their water bottles and it’s like my favorite water bottle ever!
Okay, so the purpose of this post is to show you EXACTLY how easy it is to make iced coffee at home with one of these pitchers. I still can’t get over how easy it is, and how much better it tastes than the way I was doing it before. Â
The lid attaches to a filter that screws into the bottom portion of the lid. You fill it with whatever kind of coffee you want, but I suggest a super dark roast since you are brewing a cold brew concentrate. You will add ice and more water/milk to the finished product.
I’ve been usingTrader Joe’s dark roastand Pete’s dark roast decaf, but I just ordered two different ones from Thrive Market. My doctor said she would prefer me to drink a limited amount of caffeinated coffee (1 cup specifically) instead of decaf because of the chemicals used in the processing of decaf. I’m not 100% comfortable with that, so I’ve been doing half-caff.
I started to get freaked out about the chemical thing, so I ordered this coffee which uses swiss water process instead of chemicals to create the decaf. To be 100% honest, I have zero ideas if the swiss water process is any better for you, but in theory the fewer chemicals, the better, which makes me feel better.
Anyway, so all you do is fill up the pitcher with filtered water about 3/4 of the way full.
Screw on the filter to the lid. Then, screw on the lid to the pitcher base. Make sure it’s on tight then give it a good shake before it goes in the fridge.
It’s ready in about 12-24 hours; I usually leave it for the full 24 hours before I dump the filter, clean it, and let it dry.
Most mornings I fill a mason jar about 1/2 of the way full or to the 200ml mark, add ice and dump some unsweetened vanilla almond in to make it complete. That’s it! Then, I’m good to go. If I’m taking my coffee on the go, I screw one of these lids on with a straw.
I thought about getting more than one pitcher, but honestly, you don’t need to unless you have a ton of people drinking from it. Otherwise, you can always make a pitcher, pour the made cold brew into a large mason jar and get another batch started.
Alright now for the fun part, I’m so excited about this, I’m giving one away! Enter below!
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