Did I tell you that my kid sister is staying with us again? More on that some other time (lets just say that she brings a new “smell” to this home of 4 males). One thing she knows well is good coffee. I introduced her to the cold brew method of making coffee and so every morning the past few weeks, and probably for the rest of the fall, we have iced coffee available to us. I thought that now would be a great time to repost part of this from a couple years ago, and also add a new recipe that you may enjoy as well. Oh, and look to the very end for a FANTASTIC way to enjoy this delicious coffee inspired by arguably the best coffee shop in Bellevue, Cafe Cesura.
Iced Coffee – The Original Post
I love iced coffee. Period. I have for quite some time and although I don’t mind a mug full of good-quality hot coffee at a restaurant or in my home, iced coffee is where it’s at for me.
There is much debate, internationally, on new and better coffee brewing methods. The Japanese have their versions that look more like a chemistry experiment than brewing technique (although quite delicious). There are pour overs, old-world french presses, and of course espresso.
As a kid, I have two distinct coffee memories. First, I remember coffee and donuts at St. Patrick’s Catholic church with the big commercial grade percolator where you could make a ton of coffee all at once, none of it tasting good. Of course, how could coffee taste good coming out of those #10 cans? My second coffee memory is of my folks and coffee from a stove top percolator that would burp and blurp on our little stove in that little home in North Spokane. My dad made lots of that coffee, and when he finally got a Mr. Coffee for the home, this stove top percolator was relegated to the camping box.
The first recipe is pretty straightforward and hails as a Vietnamese “cold brew” method. This method is very simple but takes 8-24 hours before it is ready.It has been written that coffee made with the cold brew method is less harsh on the bean and is 60% less acidic (scientifically proven by these fine folks at Anchorhead Coffee), and should therefore draw out more of the subtle flavors of the beans origin. I happily agree. This is my favorite method, and I like having a whole jar of it, in my fridge, where it will keep for at least two weeks. I like a couple of chock-full-of-ice glasses of coffee each day, sometimes with creamer and sometimes without.
Oh, and if you have a little left over that won’t quite fit in your bottle or jar? Add it to your ice cube tray and make coffee ice cubes. Use those, and say good bye to watered down coffee!
6 ounces of your favorite coffee (ground)
4 quarts cold water
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Pour Iced Coffee over ice cubes (or coffee cubes), add syrups or cream, and enjoy.
Iced Coffee Concentrate
12 ounces of your favorite coffee, ground for French Press (coarse)
2 quarts cold water
Fill up your vessel with 2 quart of cold water. Add your favorite, coarsely ground coffee. I am partial to Caffe Lusso, either their Harrar or their Columbia for iced coffee. Let soak for 18 hours. Strain through fine cheesecloth and store in a big jar or if you want to be cool like me, an old whiskey bottle.
To use concentrate, the ratio is about 1:2 or to taste. That is 1 part concentrate to 2 parts water or milk. If you want a real treat, take one part concentrate, one part milk, and add 1 part maple syrup! It is awesome!
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