Cold brew coffee is one of the best things to happen in the last decade, but it can be a pain to make. You have to plan ahead and let coffee grounds steep in cold water for up to 24 hours before you enjoy that first sip. Well, what if I told you there’s another way?
Topo Chico is a naturally carbonated mineral water from Mexico that has been around for more than 100 years. It makes everything better and is available worldwide.
When combined with your favorite cold brew coffee concentrate, Topo Chico helps you get a perfect iced coffee-like beverage without all the hassle of making your own cold brew.
What is Topo Chico?
Topo Chico is sparkling mineral water. It comes in different flavors and can be enjoyed on its own or mixed with other drinks—like iced coffee!
Topo Chico is from Monterrey, Mexico. This area has been producing naturally carbonated water for several centuries. The naturally occurring spring there is called “Topo Chico.” The name translates to “little hole.” That’s because the original carbonation process involved digging holes in the ground and letting them fill up with natural CO2 that seeped out of the earth over time.
Today, Topo Chico uses modern technology to ensure that each bottle of this delicious natural water tastes exactly as it should: crisp, refreshing, and delicious!
Ingredients
To make a Topo Chico iced coffee, you’ll need:
- Ice (You can use regular ice cubes or crushed ice)
- Cold brew coffee concentrate (you can make your own using this recipe or buy it pre-made)
- Topo Chico mineral water (or another sparkling mineral water of your choice)
- Ground coffee beans (preferably coarse ground for better texture)
How to Make Topo Chico Cold Brew Coffee
To make cold brew Topo Chico, use a ratio of 1:5 coffee to water. Grind your beans coarsely, and add the grounds to a French press. Add cold water until it reaches about two-thirds of the way up the press, and let sit for 12 hours.
After steeping for that time period, pour the mixture through a fine-mesh strainer into a pitcher or other container with room for ice cubes (this will help chill your drink). Then fill a highball glass with ice and pour over prepared coffee concentrate until full. Sip on your refreshing beverage!
Equipment for Making a Cold Brew Coffee Concentrate
- A cold brew coffee maker. You can use a French press, but the paper filters are not recommended for long-term storage of your concentrate—they will absorb it and make it taste like sawdust.
- A fine-mesh strainer or cheesecloth (to strain the grounds from your concentrate).
- A funnel (to pour everything through).
- A measuring cup, measuring spoons, etc., for the ingredients you plan on using in this drink recipe (listed below).
To make sure your cold brew concentrates come out perfectly every time:
Measure out 1 cup of ground coffee beans, and put them into a bowl/tray with an even surface area where they won’t move around too much as you grind them up. Then sprinkle coarsely ground ice cubes overtop until there is enough to start absorbing some moisture from those grounds without making them too wet or waterlogged.
How to Make Iced Coffee Using a Concentrate
- Add ice to a glass.
- Add 2 parts of Topo Chico sparkling water, which you can get at most grocery stores or your local Mexican market (look for the blue-capped bottles). You can also use another sparkling water brand if you prefer; just make sure it is unsweetened and unflavored so that it doesn’t clash with the other ingredients in this drink recipe!
- Add 1 part concentrate (this is what makes this drink instant). I recommend using Chameleon Cold-Brew Organic Coffee Concentrate, but feel free to experiment with other brands if you like! To make things easier on yourself during the summer, when there’s nothing better than an ice-cold beverage on those hot afternoons while sitting by the poolside getting some sun rays.
- If desired, add milk or cream for some extra richness; stir well before serving over ice cubes (or even better yet… add crushed ice) so that there’s just enough room left over at the top without spilling over into cup edges when stirred together with everything else listed above.
How to Store Your Iced Coffee Concentrate
The concentrate should be refrigerated but not frozen. It will keep for one week if stored in an airtight container or longer if you freeze it. If you don’t want to use all of your concentrate at once, you can portion it out into smaller containers and freeze them until needed—just make sure to leave room for expansion!
If the flavor seems off after a few days (or if mold appears), throw out the entire batch, clean your containers thoroughly with hot soapy water and start over again from scratch.
With Proper Planning, You Can Have Cold Brew On Hand All Summer Long
If you’re going to be making a lot of cold brews, it’s worth investing in a large bottle. I recommend the 24-ounce version because it fits nicely into most refrigerator doors, and it’ll keep for months if stored properly (more on that later).
If you don’t have one already, get one because this is how you make iced coffee: You will make enough cold brew concentrate for several glasses of iced coffee at once; then, when you want iced coffee or soda water with flavors like mint or fruit syrup added to them, dilute the concentrate with water; add ice and milk if desired. In addition, you can also add any additional toppings like chocolate chips or crushed cookies—and enjoy!
Conclusion
Coffee is one of the most popular beverages in the world, and with good reason: it’s delicious! Cold-brew is a popular way to consume this beverage. Topo Chico Iced Coffee is an excellent choice for a cold brew when you want something refreshing. You can also make iced coffee if that’s your thing—this recipe will help you get started on both drinks!
