Meet my latest addiction: Cold-brewed coffee. This exquisite elixir doesn’t require any special equipment. Heck, it doesn’t require electricity! Wanna produce the best iced coffee in the world? The cold-brew method is your friend.
Actually, cold-brewed coffee isn’t “brewed” at all, since the method doesn’t use hot water. The freshly-ground coffee beans are simply mixed with cold water, and then allowed to steep for 12-16 hours.
As it steeps, the coffee acquires a pleasant chocolate aroma. It also develops an extremely smooth taste, without the slightest hint of bitterness. From reports I’ve read, cold-water steeping reduces acidity in coffee by up to 70%. And that’s a good thing!
The coffee is strong, because it’s concentrated. Speaking from experience, if you don’t dilute it, you’ll get a caffeine jolt you won’t believe. I dilute the infusion with water (or ice), plus milk or cream.
Cold-brewed coffee is a snap to make, and as I said in the beginning of this post, you don’t need any special equipment:
Actually, my European (and Canadian) readers will claim that I don’t do nearly enough for them. For instance, I usually shy-away from metric measurements. So if you live in England, France, Toronto, or some other place where metrics are the rule, please accept my apologies.
Note: My apologies are best measured by volume, not weight.
Pour the grinds into a bowl or beaker (you can use the beaker that came with your French press coffee maker). Or, just do what I did last night, and use a large, 8-cup glass measure. Beakers and glass measures have pour-spouts — a real plus.
Hint: After a few steeping-hours have passed, lift the plastic wrap and inhale deeply. You’ll catch a definite, if faint, whiff of chocolate. Reseal the container.
Oh. If you made your infusion in a bowl, use a ladle to transfer the coffee from bowl to sieve. If you try to pour directly from the bowl, you’ll probably make a big mess. I’m speaking from experience here.
Make up the difference with water and/or milk or cream, and heat to the desired temperature in the microwave. Or, don’t dilute the java at all, and suffer a major case of “the jitters” for the next 6 hours. The choice is entirely yours.
As you can imagine, cold-water steeped coffee makes THE best iced coffee in the world. Fill to half-full a tall glass or a pint-size jar (as above) with ice cubes. As the cubes melt, they will dilute the coffee to “normal” strength.
Now, I don’t think you need a copy-and-paste version of the above recipe, since cold-brewed coffee is so darn easy to make. Just promise me, in the comments field below, that you will try this blissful bliss some day!
And feel free to double or triple the recipe. This way, you can keep the concentrated elixir in a big covered jar in the fridge. It will last you all week.
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