Cold brew coffee is the smoothest extraction method — coarse-ground coffee steeped in cold water for 12-24 hours produces a concentrate with low acidity and natural sweetness that hot-brewed coffee cannot achieve. The heat extraction that makes hot coffee bitter and acidic is absent from cold brew; what remains is coffee's natural sweetness and complex aromatics. Add full-fat coconut cream instead of the seed oil-based coffee creamers that dominate the commercial iced coffee market, and you have the best MAHA iced coffee you can make.
The Commercial Creamer Problem
Coffee-Mate, International Delight, and most commercial iced coffee creamers are made primarily from partially hydrogenated vegetable oil (trans fat source), corn syrup solids, and sodium caseinate. They are seed oil products marketed as a dairy alternative. Full-fat coconut cream — the thick, rich first press of coconut flesh — is the direct ancestral fat replacement: creamy, naturally sweet from the coconut's own sugars, and completely free of industrial processing.
The Cold Brew Method
The ratio for cold brew concentrate is 1:4 — one part coffee to four parts cold water by weight. Steep at room temperature or in the refrigerator. Room temperature produces a slightly more extracted, stronger concentrate in 12-18 hours. Refrigerator steeping takes 18-24 hours but produces a cleaner, less astringent concentrate. Strain through a fine mesh lined with a paper coffee filter — the fine grounds create a muddy concentrate if not filtered thoroughly.
Makes 4 servings · Prep 5 min · Steep 18 hours
Ingredients
- 100g coarsely ground coffee
- 400ml cold water (for concentrate)
- Full-fat coconut cream (chilled, cream scooped from top of can)
- Ice
- Optional: honey, vanilla extract, cinnamon
Method
- Combine coarse coffee grounds and cold water in a jar or jug. Stir briefly.
- Cover and steep at room temperature 18 hours, or refrigerate 24 hours.
- Strain through a fine mesh strainer lined with a paper filter. Do not press the grounds — let gravity do the work.
- The strained concentrate keeps refrigerated for 2 weeks.
- To serve: fill a glass with ice. Add 60ml concentrate and 120ml cold water (or adjust to taste).
- Spoon 2-3 tablespoons of coconut cream on top. Stir gently to swirl.
Whipped Coconut Cream
For a barista-style cold brew: chill a can of full-fat coconut cream overnight. Open without shaking and scoop the thick cream from the top into a cold bowl. Whip with a hand mixer until it holds soft peaks. Spoon on top of the cold brew instead of stirring in. The whipped coconut cream melts slowly into the coffee, creating a changing flavour as the drink progresses.
What grind size for cold brew?
Coarse — similar to French press grind. Fine coffee over-extracts during the long steep and produces bitter, astringent cold brew.
Can I use any coffee?
Yes — but medium to dark roasts produce the most characteristic cold brew flavour. Light roasts can produce a thin, acidic concentrate.
How long does cold brew concentrate last?
Up to 2 weeks refrigerated in a sealed container. The flavour is best in the first week.
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