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Sea Salt Coffee

Yield: 3 quarts coffee
Author: Maryanne Cabrera

Ingredients

Cold Brew Coffee:

  • 6 oz coffee beans, freshly ground
  • 3 quarts filtered cold water

Simple Syrup:

  • 2 cups water
  • 2 cups granulated sugar

Sea Salt Cream:

  • 1 cup heavy cream, cold
  • 1/2 teaspoon finely ground sea salt

Instructions

Cold Brew Coffee:

  • Find a large container with a lid, such a 3.5 liter Cambro food container.  Pour in 3 quarts of cold distilled water.
  • Warm up the coffee beans in the microwave for 10-15 seconds to release oils and flavors of the beans. Roughly ground beans in grinder or food processor. Pour grounds into water and stir until the grounds are soaked and distributed. (It is best not to finely grind the beans because it will more difficult and time-consuming to filter later.)
  • Cover with lid and let sit at room temperature for 24 hours.
  • Strain out the coffee grounds. Start with a mesh strainer to get rid of larger pieces. Then, proceed using coffee filters set over the strainer to clean the rest of the coffee.
  • Store coffee in fridge until ready to use. If you’d like, make frozen coffee cubes in ice cube tray.

Simple Syrup:

  • Combine water and sugar in a medium saucepot.  Bring to boil until sugar has fully dissolved.  Let cool and transfer to a container with a lid.  Chill in fridge until ready to use.

Sea Salt Cream:

  • Whisk together cold cream and salt in a medium bowl.  Whisk until soft peaks, just until cream has thickened and increased in volume.  Keep cold and covered until ready to use.