There is lots of buzz around cold brewed coffee these days ( pun intended.) It tends to be lower in acidity than it’s hot counterpart, and is” iced coffee ready” when you are. The concentrated brew means it doesn’t taste watered down when the ice starts to melt, which happens pretty quickly this time of year. It keeps for a week ( some say 2) in the fridge, making it well worth the wait.
It’s easy to make, and requires only coffee, water, and a lot of patience.
Cold Brewed Coffee:
Place 12 oz. of coarsely ground coffee into a large container.
Add 7 cups of cool water, making sure the coffee grounds are fully saturated.
Cover, and allow to steep at room temperature for about 12 hours.
Place a coffee filter into a mesh sieve, and slowly pour the coffee through it, into a pitcher. Avoid stirring, as it will make the coffee cloudy. Be patient, this process is slow and could take up to an hour for the water to fully drip through.
Cover the pitcher and chill until ready to use.
This makes a very concentrated brew. When you are ready to drink it, pour the coffee over ice, and dilute it with water and/or milk depending on your taste, and enjoy!
photo: Glasshouse Images