Coldbrewed coffee is easy to do, and delicious to enjoy. Now, technically, I am not supposed to have any (coffee being roasted) but I do make limited exception for coldbrewed coffee – but it has to be coldbrewed, because if I am going to have coffee it had better be AMAZINGLY good. Luckily, coldbrewed is up to the task. 🙂
I first heard about coldbrewed coffee in a New York Times article, I would guess three or so years ago. Of course, I googled it, and found some interesting things being said about it, including that it was less acidic than hot brew coffee. I was intrigued, and I decided to try it. Now, while they sell a few “machines” to do this for you, I am
cheap frugal. The websites I googled turned up instructions for making my own device utilizing a large plastic drinking cup, and poking numerous holes in it to drain the coffee through. Eh, still too involved for me. So I read over the instructions again, decided what it basically boiled down to were two steps (soak, and filter), and came up with the following super simple process.
First, you get a large jar or other container. Toss in ground coffee and water in proportions of 1:4, for instance here I used 1 cup of coffee to 4 cups of water (and barely fit the jar! Note to self: next time, a smidge less, hmm?) You can stir it if you want. I put the lid on and shook it once. Then you set it on the counter. Total time: 1-2 minutes, depending on whether you had to find a jar.
Now, just leave it. Ignore it until morning, or whenever the next day you remember about it. If you’re in waaayyyy too much of a rush to filter it and it’s been out for a LONG time, stick it in the fridge until you get home.
When you’re ready to filter it (this will take 4-5 minutes), you will need two more containers. I used jars (what can I say, I have a lot) but you could use bowls, large cups, really anything. You will also need a mesh strainer and a coffee filter and funnel (or an espresso press basket thingy, which I found in my closet of all things!). You could in theory use the filter for the whole process, but I find it much easier to use the strainer for all the large particles as that speeds up the process considerably. And while I don’t mind spending 4 minutes straining the coffee, 10 or more starts to really push it, and I just won’t do it LOL.
As it happened, both the strainer that I used and the espresso press that I used to filter the coffee fit perfectly into my jars.
The process is pretty easy. Strain the coffee through the strainer first, discarding the grounds each time as it gets full (coffee grounds are GREAT for the compost by the way!)
Then, take your once-strained mixture and put it through your coffee filter (or espresso basket thingy).
Then, ENJOY! I love mine cold, but I hear you *can* heat it up if you want to. It’s pretty damn strong, so you can dilute it a bit with water if you like, or just add extra cream/milk/soy/etc (my preference by far). What you have now is a drink that makes clear to you how Kahlua can be a coffee liquor and yet taste of chocolate! Bliss.
And if you love it, and want to enjoy it often, just do this to avoid the day-long wait: when you finish filtering it, immediately start a new batch…voila, no wait!