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My company, Rachel's Basic Bites, is a small startup in the Kent county area of Rhode Island. I provide handcrafted granola bars, made with high quality organic ingredients.

DIY Cold Brew Coffee


Summer is the best time for a refreshing cold brew. Are you a coffee fan? I sure AM. I love coffee from a latte, espresso, to regular style and Iced especially on a hot summers day. What IS your favorite coffee drink? Do tell.



Lately, I’ve been experimenting in the kitchen on creating my own version of cold brew. As you may know, it can be quite expensive when you purchase a cold brew regularly or on occasion from a coffee shop. Am i right? Although making your own can be time consuming or maybe a bit messy in the beginning, it IS definitely well worth it. So I would like to share with you my recipe, but first let me tell you what you need, the how to and why it’s a better process.



Cold brew is made by steeping coarsely ground coffee with chilled water over a long period of time and going through a filtration process twice for a concentrated liquid. With this process, you eliminate the acidic properties and create a more smooth and velvety texture.



To make this at home, you’ll only need four items such as mason jar with a lid, your favorite coffee ( either ground or not depending on if you have a coffee grinder), fine mesh strainer ( cheese cloth or coffee filter) and chilled water (filtered water preferably). This will allow a more concentrated liquid that is efficient, simple and more space in your refrigerator. I usually just keep a small mason jar in the refrigerator and pour about one third full of coffee in a glass over ice and either plant based milk or creamer and sometimes a flavor like coconut or vanilla. This concentrate will keep for 10-14 days in the refrigerator. You can also re-purpose the coffee grinds as fertilizer or a body scrub.



The simple benefits of making your own cold brew is quite economical, you know the ingredients being utilized, it’s less acidic on the body, a lower caffeine content, great for your tooth enamel, retains more anti-oxidants and an improved gastric acid secretion known as acid reflux.




Coffee naturally contains antioxidants, phytochemicals and other nutrients that are quite beneficial to our bodies. But with the coffee PH levels it can cause more problems like acid reflux in the body. Hot brewed coffee is way more acidic than having it cold brew due to the processing. If drinking hot coffee is an issue than switch to a cold brew style.



For optimal well-being, your body requires a delicate balance of PH to function and heal one’s body. Our bodies thrive on higher levels of alkalinity versus acidity, and most of what we eat or drink, determines our PH levels. It’s best to keep mindful and how your body is reacting to certain things when consumed.



By consuming cold brew coffee it will enhance your body with powerful antioxidants, cholorogenic acid as well as protecting your body against harmful acids.






Below are some flavor combinations recipes that i have found along the way on quite a few food blogs. There is an endless list of possibilities of deliciousness to create in your own kitchen.




HONEY-CINNAMON (simple syrup)           “Cook Nourish Bliss”

What you need:

3/4 cup water

3/4 cup honey

3 cinnamon sticks

1 tsp vanilla extract


On medium heat, in a small saucepan, add ingredients to the pan and let cook until dissolved into the water. Bring to a boil; then reduce the heat and let simmer for about 5 minutes. Stir until combined. Let completely cool before using. You may place the syrup in a mason jar and keep in the refrigerator.




MAPLE-ALMOND                                          “Coffee and Quinoa”

What you need: 2 servings

1/2 cup almond milk

2 tbsp maple syrup

pinch, sea salt


After you pour the coffee into your preferred glass, add in the three ingredients and stir.




TOASTED COCONUT AND RUM               “Kitchen Treaty”

What you need:

1 1/2 cup coconut flakes

1 14ounce coconut milk

1/3 cup dark brown sugar


Preheat oven to 450 degrees. Place coconut flakes on a sheet pan with parchment for easy clean up; let bake for about 5 minutes, or until golden brown and set aside when ready to use.

In a medium saucepan, cook the coconut milk and sugar in the pan; bring to a boil and reduce heat to low and let simmer about 20 minutes. Remove from heat and place in a mason jar with lid and keep refrigerated until ready to serve with coffee. When ready to make your cold brew add in the rum about 1 ounce and the toasted coconut creamer.






NOW let’s scroll down to the recipe.







3/4 cup coffee grinds

3 cup chilled water, or filtered

1 mason jar ( at least 8 ounce style or more)

filter, cheese cloth or coffee strainer or filter


Optional creamer, dairy/non dairy milk and/or syrups





Pour your preferred coffee grinds into a mason jar and then slowly pour your chilled water into the jar with a tightly fitted lid. Shake slightly; place into the refrigerator for at least 24 hours for best results.

Remove the mason jar and get ready to strain with your preferred filter style. The best way is either in the sink that is clean or on a hard surface with a dish towel underneath. For optimal results and taste, filter twice. Then place in the same jar that has been cleaned out or fresh one and back into the refrigerator until needed. When ready to serve, use 1/3 of coffee concentrate in a glass over ice and customize with your favorite add-ins like coconut, vanilla or creamers.





Hope you found this helpful and I would love to hear from you on your thoughts about your customized creation if you happen to try it. Thank you for taking the time to read this post.