Coffee = Happy day. Period. That is the main ingredient to my diet. I have to confess that there is no better way to know if the day is going well. My fun factor, laughs and concentration level is singularly determined by one little bean. I’m quite finicky about the coffee I drink and could write a book on the nonsense and seriousness of coffee beans and preparation.
In fact, there’s a cold brew in front of me now.
Over the past few years, when traveling around the world, I’ve found that there is a problem with cold or iced coffee. Coffee houses love to serve them, as they use day old or left over coffee for their iced coffees. I believe that’s why so many people don’t like the bitterness that normally comes with first sip. Coffee has a personality and can lose that when it is over-processed.
Recently, on a trip to Seattle, I was invited into one of the biggest coffee specialty roasting houses in the world to taste a few new roasts and blends that will be coming to the market next year. It was spectacular! Know how the effect of the growing climate, water, soil, temperature can affect the taste was spectacular. Growing up in the chocolate business, the cocoa bean source would be the sole basis for the flavor of the chocolate. I found this is the same with Coffee.
During the tasting, we were served an iced coffee with cream. I turned and asked the age old question, how? It seems that we’ve been doing it wrong all along. Don’t take the morning brew and pour it over ice, or take the morning brew that has been sitting on heat for hours and think you’ll get a smooth, unadulterated sip. You won’t. This seems so simple, but the result is one that may take you from a hot joe drinker to a iced cold brew aficionado. You can add cream, flavor, mint, basil or any other flavor to this. Remember, this is a concentrate and will be perfect to have in the refrigerator. Just promise me you’ll try it black the first time so you can enjoy the clean, smooth taste! And, if you’re going all in, make yourself a tray of coffee ice cubes!)
Cold Brew Coffee
- 1 cup coarsely ground coffee beans (for the best quality, use deep french roast)
- 4 cups cold water
Add ground coffee and cold water together in a large bowl. Stir briefly to combine. Cover, and refrigerate for at least 12-24 hours.
Then remove the bowl, and place a strainer covered with a cheesecloth in a second bowl.
Pour the coffee mixture over the strainer, and wait until the liquid has filtered through the strainer. Discard the grounds and remove the strainer.
Serve the coffee over iced, stirring in water to dilute the coffee at 1:2 coffee/water ratio. (Example would be; 1/2 coffee and 1 cup water)
Refrigerate the remaining coffee concentrate in a sealed container for up to one week.