Friday, July 6, 2012

cold-brewed iced coffee

The technique of cold-brewing coffee has been around for a bit, but is picking up recently for home-brewers. The result of the extended brew time is a less acidic, smoother cup o' (iced) joe. The whole process takes about 17 hours...and you can purchase some pre-made cold-brewed coffee (for a price)...but a pro for cold-brewed coffee is the fact that it can stay for 2-4 weeks in your fridge!


Supplies needed:
12 oz. coarsely ground fresh coffee beans
7 cups of water

1. Grind fresh coffee beans and place in a large container. Gradually add 7 cups of cold water. Stir to moisten all grounds. Cover with a layer of cheesecloth and let stand at room temperature for 12-16 hours.

2. After time has elapsed, remove cheesecloth. Line a fine-mesh sieve with a cheesecloth and set over a bowl or other large pitcher. Pour coffee through sieve, rinse jar, and set aside. Discard cheesecloth (and the end bits that look like molten lava chocolate cake).

3. Line save sieve with a large coffee filter and rest on pitcher or jar. Gradually pour liquid through filter (may take up to 45 minutes). Do not stir or coffee may become cloudy.

4. Cover and chill. Enjoy over ice with at least a 1/2 and 1/2 ratio for concentrate to milk (or water to dilute). *warning: very intense caffination due to ease of drinkage!*

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