My heart seems to belong to coffee. It hasn’t always been quite like this. My days used to start so early with a big, cozy mug of tea, some reading, a little industriousness, but mostly quiet puttering about before I made my day. Summer busyness is bringing some later nights, which means slightly later mornings (with plenty of puttering about still, thank goodness). As soon as I snap out of my mid-morning haze, I start craving the dark, roasty, slightly acidic tang of strong coffee. There’s a lot of power in that first sip.
I’ve noticed that a few recent posts have been rather long and wordy. Thanks for sticking with me, but this one’s going to cut to the chase. Less reading means more time to get the aromatic grinds steeping away. This is pretty important. From my own experience, fussing about or hesitating are not particularly ideal reactions when dealing with the caffeine habit. Let it lure you in and go to work.
I tried this cold-brewing method straight out of Bon Appetit’s July issue and it’s fantastic. As long as you plan ahead and source some good coffee, you’re in for a treat. The beverage is a whole different animal when given this treatment. Still dark and powerful, but smoother, more filled-out and chocolaty tasting. It’s also the easiest way to make iced coffee that I’ve encountered with perfect consistency every time. How refreshing, right?
cold brewed coffee concentrate
with guidance from Bon Appetit, July 2012 issue and The New York Times
you will need: coffee filters, a fine sieve, 2 medium-large pitchers
serves: Makes around 5 cups of concentrate
notes: Show a barista a bit of love. Buy your beans and have them ground at a local coffee shop. You won’t regret it.
2 1/3 cups coarsely ground coffee (like for a French press)
7 1/2 cups cold water
Place ground coffee into a large pitcher. Slowly pour the 7 1/2 cups of water on top. Lightly stir them together to ensure that all coffee is moistened. Cover the top of the pitcher with a cheesecloth or sheets of paper towel and secure with a rubber band. Let the coffee steep overnight (or up to 15 hours).
After you’ve steeped the coffee, strain the mixture into another large pitcher with a fine sieve. Discard the grinds and rinse out the sieve. Rinse the original steeping pitcher out. Place a coffee filter into the fine sieve. Strain the mixture one more time into the original pitcher with the coffee filter lined sieve. All done!
To serve: Place ice cubes into a glass. Fill halfway with the cold brew coffee concentrate. Top up the remaining half with cold water or milk of your choice (or a combination). I use almond milk with a swizzle of maple syrup to sweeten it up. Enjoy!
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