Nine times out of ten, I’ll drink hot coffee but when the temperature shoots up, I cool down with a cold brew coffee.
This is not iced coffee that’s either hot coffee brewed directly onto ice (aka the Japanese method) or just-brewed coffee poured over ice. Cold brew coffee exchanges heat for time, where the ground beans are steeped for 12+ hours. It sounds long and laborious but it’s so easy to do that I encourage you to give it a go and save some money.
Benefits of cold brew coffee
I want to make this post short and snappy because patience dissipates when the sun evaporates everything in sight. I want you to know however that while a hot cup of coffee tastes more complex, here are my reasons for why you should make and drink cold brew coffee NOW.
- Cold brew coffee proffers a smoother and ostensibly sweeter cup because it’s less acidic (not to be confused with acidity). Due to the slower extraction process, bitter compounds are retained in the grounds and not in your brew.
- Coffee’s chemical structure is changed with hot water but not with cold water. What this means is that the flavor of your cold brew won’t change for up to two weeks. But that’s only if you keep your brew well-sealed and free from funky foods in your fridge.
- Ease. Imagine opening your fridge and pouring a glass of icy cold … coffee! No messing with measuring out and grinding coffee beans at 6 in the morning.
Cold Brew Coffee
Yield: 3 cups
Cold brew coffee rations range wildly for the water and coffee, all the way from an 8:1 ratio to a 4:1, which is my preferred. You can make this in a French press but I use a large bowl with a cover. Use what you have at home. The beauty of cold brew coffee is it asks for nothing from you except your time.
1 cup coarsely ground coffee
4 cups COLD, filtered water
It’s important that you use a coarse grind to prevent your coffee from being bitter. Pour the grinds in the bowl or whichever receptacle you’ve decided to use. Pour cold filtered water over the grinds making sure the coffee is fully saturated. Give the mixture a quick stir with a large spoon or rubber spatula. Cover bowl with plastic wrap or its own cover and refrigerate for 12-14 hours. I recommend doing this right before you go to bed so you’ll have fresh cold (!) coffee waiting for you when you wake up.
The next day: filter the coffee through any of the following: pour-over filter (my preferred), colander with a fine mesh, paper coffee filters; or if you want to go the Singaporean-style coffee route, nylon stockings and cheese cloth (aka lampin) work equally well. Remember what I said that cold brew coffee asks for nothing (fancy) from you except your time.
This cold brew coffee is fabulous with more ice and sipped from a mason jar with a straw or mixed with your milk of choice. You can also use this cold brew as a concentrate to make your own frap-a-something. The possibilities (and recipes) are endless.
Enjoy! If you make this recipe, let me see! Please tag @dessertcomes1st and #DCF8020.