Being from Seattle, I should get coffee snob rights. Even though I don’t consume a lot of caffeine, when I do want coffee, it has to be superb or else it’s not worth drinking. And I like my coffee like my…. dessert- rich, creamy, and sweet. And that’s why I enjoy cold brew coffee. It can transform ordinary beans into sublime coffee. The slow steeping process in cold water (vs. contact with hot water) lowers the acidity from the coffee grounds, releasing its natural oils, creating a smoother finish. Start with a good medium roast bean. I tend to like beans from Ethiopia or Costa Rica. Just remember that cold brew does have more caffeine than regular iced coffee because it’s concentrated. You can easily dilute with water, ice, milk, or cream. Just be sure to take a sip to observe the flavor in its natural state before adding the extras!
This will make 2 cups of concentrated coffee
- 4.5 ounces coursely ground coffee
- 3.5 cups filtered water
- simple sugar (1c turbinado sugar:1cup water heated then cooled)
- ice (optional)
- half and half, milk, non-dairy milk or water
In a large coffee press, add the coffee grounds and water, Make sure all the grounds are submerged into water. Let sit in refrigerator for a minimum of 12 hours with the press up. You will observe how the water has decreased – I guess that is why caffeine can take away bloat. Hm. To serve, plunge that french press and fill each cup with coffee. For optimal enjoyment, I sometimes will prep the ice with coffee in lieu of water so that when the ice melts it doesn’t dilute the coffee. Serve with simple sugar and milk. It’s stupidly simple. The only problem is that I often forget to prep it at 8 p.m. to drink the next morning at 8 a.m. so just set a reminder on your phone!