Sunday, June 4, 2017

Cold Brew Coffee

I discovered cold brew coffee somewhat by accident. I like to drink iced coffee in the summer, and once at Starbucks I was asked whether I wanted regular iced coffee or cold brew. I hadn't heard of the latter, and so gave it a try, and found I really liked the flavor, which has a smoothness and richness to it, without any of the bitterness that coffee brewed hot and fast sometimes has. It took a while, but I eventually decided to try making it at home, and I have been very pleased with the results - both the flavor, and the fact that I can simply pour myself a coffee in the morning rather than having to make it then.

The procedure is simple. Just use the amount of coffee and water that you usually do for your own tastes. The big difference is that you will not heat the water. When I make it, I grind 2-3 scoops of coffee beans coarsely, and put them in a French press that makes 3 mugs of coffee. I then add cold or room temperature water (depending whether I have filtered water or am using tap water) so that the French press is 2/3 to completely full, corresponding to how much coffee I put in (the recommended ratio is roughly one part coffee to six parts water). I stir it to make sure that all the grounds are wet and hopefully most are submerged. Finally I turn the top so that the spout is closed, and leave it to brew at room temperature for 24 hours.

If your French press has a really good filter, you might not need to use a coffee filter, especially as the grounds need to be coarse. But if your French press has seen better days and tends to let particles through, then filter the coffee through a paper coffee filter (note the way to fold the bottom and side so that it opens conveniently so as to fit in the filter holder).

You can enjoy the coffee then, or put it in a jar in the fridge to enjoy on a later occasion. Cold brew is served diluted - I drink it 2/3 cold brew and 1/3 milk and the taste is exquisite!

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