If you're really a Coffee Person, you've probably heard of Cold Brewed Coffee. I first heard of it on the TODAY Show. Meteorologist, Al Roker, is quite a fan and has brought his coffee for his co-workers, who rave about it. Since I've been making cold brewed tea for many years, and love that, I was interested to apply the technique to coffee.
It's a gentle, quiet concept that appeals to many - and - doesn't require a 'coffee maker' of any kind. One less single-purpose-gadget to clutter up your counter, right? Well, having now tried it, I'm not quite ready to pitch my little $18 Mr. Coffee - but - that could happen! The articles I read say this process produces a smoother, less acidic coffee than standard methods...Yes it does.
In a 6c container, with a cover, combine:
- 4c pure, cold, filtered water
- 1c coarse ground coffee
Be sure to grind the beans on the coarsest setting your machine has. Stir this together and stir a few more times over the next several hours. The grounds will absorb the water over time, and sink to the bottom. Let stand for 12-15 hours, then strain it through progressively finer strainers, back into your rinsed, original container. To serve, fill your mug with 2/3 coffee concentrate and 1/3 cold, filtered water. Heat, add sugar and cream if you want, and enjoy. You can also serve it as Iced Coffee.
If flavored coffee is your thing, I think you could include flavors at the beginning of the 12-15 hour steeping time. Next time I think I'll add 1t ground cinnamon or pumpkin pie spice and 1t of Moroccan vanilla!! Mmmmm! Have fun with this! . . Lin
(store concentrate: refrigerated, covered, for 5-7 days)
(store concentrate: refrigerated, covered, for 5-7 days)
No comments:
Post a Comment