… iced coffee.
I can’t pour a cup without hearing the lyrics to Black Coffee in my head, only with “iced” inserted for “black.”
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.
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.
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.)