The A/C is on, there are city-wide heat warnings in effect and my lawn is going from green to yellow. This means it’s time for cold-brewed coffee.
To make cold-brew you slowly steep the grounds in cold water (instead of the fast hot-steep of any coffee maker). I love it best because it’s cold and super-strong (and more caffeinated, whoot!) unlike hot coffee poured over ice, which is too watery. It’s also far less bitter than hot-brewed coffee (and way less bitter than hot-brewed-then-iced coffee).
I finally realized that the trick to non-gritty or cloudy coffee is to grind the beans in a mortar and pestle. Even on its coarsest setting, my burr coffee grinder still makes the coffee too fine for cold-brew. I also “brew” in my wonderful Espro French press which strains out even very fine particles. There is still some sediment at the bottom of the cup, but I drink that up and count it towards my daily fiber intake!
Remember (I’m reminding myself, too) that this will be a highly-caffeinated coffee concentrate. Drink it straight at your peril! Okay, okay, just dilute it as you wish, with cold water, milk or cream, sweetened condensed milk, coconut milk, Baileys, whatever. The concentrate keeps well for about 2 weeks (although it never lasts that long chez moi).
- ¾ cup whole coffee beans
- 4 cups cold water
- Bash the coffee beans in a mortar and pestle until just chunkily ground. It should be at least twice as coarse as French press-ground beans, if not coarser. If in doubt, stop bashing! Transfer beans into a French press. Add water and stir well. Cover loosely with the lid (do not press down) and leave to steep at room temperature for at least 12 and as much as 24 hours. Press down on the lid then pour concentrate into a glass jar or another suitable container that fits in the fridge. Dilute and enjoy!
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