Perhaps you’ve heard about the latest summertime coffee craze: cold-brewed coffee.
Iced coffees have been around for years, of course. But, there is a difference between iced coffee and cold-brewed coffee.
Iced coffee is brewed hot and extra dark so that when the hot coffee melts the ice in your cup, you’ll still be left with something that resembles coffee and not just brown water. This often means that you also tend to get coffee that ends up being both bitter and watery at the same time.
Cold-brewed coffee is completely different. Because it is slow-brewed in cold water there is no need to choose a super dark roast or to use a larger quantity of coffee grounds. And, you end up with a smooth, tasty, iced coffee.
Although it takes some pre-planning to cold-brew your coffee, it is incredibly easy and lasts in your refrigerator for a month or more (if you don’t drink it before then!).
Here’s what you’ll need:
½ pound of your favorite ground coffee (either decaf or regular).
One gallon of filtered water
A one gallon glass jar with a lid
A wire mesh strainer
Cheese cloth
Simply pour a half pound of ground coffee into the bottom of your jar. Pour half of the filtered water on top and stir gently. Add the rest of the water, cover, and place the jar in the fridge. Leave it there overnight (18-24 hours is optimal).
Put two layers of cheesecloth into a wire strainer and place it over another gallon container (a sun tea jar works great!) or a large bowl. Pour the coffee mixture through the cheesecloth (I changed the cheese cloth halfway through). And, you are left with a gallon of beautifully brewed coffee ready to use in your favorite summer coffee beverages. (Don’t forget to throw the used grounds in your garden!).
Drink it straight over ice or add sweetener and a splash of cream. Having cold-brewed coffee in your refrigerator makes it so easy to create a drink just the way you like it. Don’t drink dairy? Simply add a splash of almond milk instead. Only drink decaf? Cold-brew a jar of that!
If you want a special indulgence, put some in a blender with a scoop of ice cream and a squeeze of chocolate sauce. You’ll end up with an espresso shake that rivals your favorite coffee shop’s version.
There are uncountable ways to use your cold-brewed coffee and, since it lasts so long in the fridge, why not try as many as you can?
It’s so yummy that I’m also saving money by making my coffees at home now!
