…In Between I Drink…

 iced coffee day 228

I finally got around to cold brewing my coffee.  I say that as if it’s difficult and time consuming.  Obviously, it’s not:

 Dump 1 cup of coffee into my french press 

add 2 to 2 1/2 cups of water and leave it alone over night.  

Press it the next day and pour the concentrate into a mason jar and refrigerate. 

That’s it.  

So, why the wait?  I couldn’t remember to do it the night before.   That is, until I tasted it.  Now, it’s a priority.  

I mean, it is that much better.  I can pour a little into a glass and fill it the rest of the way with cold water (about a 1/5 ratio) and only require a spoon of half and half.  It’s so mild, no sweetener is necessary.   

This article about the inventor of the Toddy cold brew system explains how heating the grounds releases 3 to 4 times more acids into the coffee.   This bitter taste is avoided by brewing it longer in cool water.  Most recommend 12 hours, but I’ve done it in 7 and thought it tasted fine.  It doesn’t require complete, scientific exactness, or the finest beans, or a Toddy.   I’d like one, but I find my press works just as well.  And there’s always the good, old mason jar and sieve.

Next up to try:  the frappe recipe (1/2 cup coffee concentrate, 1/2 cup milk, 1/2 cup ice, and 3 scoops of ice cream.)