We're pretty well-versed on cold brew benefits around here, so I'll skip the preliminaries and get right to the recipe. I am, in no way, an expert on cold brew. But this recipe worked very well for me. It produces a kind-of cold brew concentrate:
THE BASE RECIPE:
INGREDIENTS:
- 1 part coarse-ground coffee (by weight)
- 8 parts room-temp water (by volume)
For the video tutorial, I used 4 ounces of coffee and 32 ounces of water, which produced 3 cups of cold-brew concentrate after filtration (about 24 ounces).
ASSEMBLY:
- Combine water & coffee in any large, non-reactive container and stir.
- Cover and allow to sit at room-temp for 12-24 hours. (Note: Ensure the container is not air tight, as gasses will be released... a bowl with a towel over it works great.)
- Filter through a strainer lined with wet paper towels or coffee filters. Some like to strain twice, but I didn't find that necessary.
- Chill for 2 hours, and enjoy!
HOW TO DRINK IT:
This recipe produces a pretty strong brew (especially if you go the full 24 hours), so it's great served 50/50 with cold water, or with a splash of milk or half-&-half. For added sweetness, sweetened condensed milk or diluted sugar both work well.
VIDEO WALK-THROUGHS:
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Full recipe how-to: https://youtu.be/y22_6fcutKY
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Or just skip to the slow-mo pour-over action: https://youtu.be/y22_6fcutKY?t=4m49s
PHOTO WALK THROUGH (of the base recipe): http://ift.tt/1TX9jvy
ADDITIONAL FLAVORS:
Pretty easy, just add in the following extra ingredients when mixing your coffee grounds and water:
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Vanilla Bourbon
- 2 ounces of bourbon
- 1-2 tablespoons of sugar (diluted with a splash of hot water)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 sliced vanilla bean (optional but awesome)
The bourbon will help extract the flavor from the vanilla bean. It has a hint of sweetness, but you may want to add some sugar or sweetened condensed milk when serving. Serve with 50/50 water, milk, or half-&-half.
How did it taste? Like a vanilla cupcake. Not boozy at all (since there's not much booze used.) The bourbon adds aroma more than anything.
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Mexican Chocolate
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons of sugar (diluted with a splash of hot water)
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder
(This is adapted from the Grady's Cold Brew Recipe.) This has just a hint of sweetness. Add sugar or sweetened condensed milk when serving if you prefer your cold brew on the sweeter side.
How did it taste? The cocoa adds surprising depth. I was expecting something similar to a chocolate bar, but that's not what I got at all. It's more of a well-rounded spiciness. I highly recommend adding some kind of sugar during serving, to help balance the intensity of the unsweetened cocoa.
FAQ:
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What kind of coffee should I use? Cold brew is very forgiving, so as long as you use a course grind, you’ll be fine. (You’ll want the consistency of standard drip coffee, or coarser.) Since the extraction process is so long, it’s a great way to use-up old or stale beans. Some people swear by light-to-medium roasts for cold brew. Others live adventurously and use dark roasts. Whichever you use, expect the end result to be much more intense than its drip-brew alternative.
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I don’t have fancy jars. Can I use a different container? Absolutely! Any non-reactive glass or plastic container will work for both the brewing process and final storage. Plastic bowls and storage containers both work well. Heck, you can use a bucket as long as it’s food-safe. A towel can be used as a temporary “lid” during the brewing process.
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Should I place it in the fridge during brewing? Cold generally slows the brewing process. Because of this, brewing at room temperature will result in a stronger, more robust flavor. You can certainly place it in the fridge instead, but the cold water will slow the extraction process and produce a milder flavor. (Which isn't necessarily a bad thing. It's a matter of preference.)
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Shelf Life: Cold Brew Coffee lasts nearly 2 weeks in the refrigerator under sanitary conditions.
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Other Straining Methods: I know using paper-towels is kinda jinky, but my goal was to use items already around the house. For higher-quality filtration, you can use coffee filters, a french press, or cheesecloth. Other options include placing the grounds in a "nut milk bag" prior to mixing. Some prefer “paperless” filtration methods, since fewer flavorful oils get absorbed by the paper.
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Let’s talk substitutions: If you prefer to not use alcohol for the Vanilla Bourbon recipe, 4 teaspoons of non-alcoholic vanilla extract is a decent replacement. Of course, it then just becomes “Vanilla” flavor, but it’ll still be delicious!
I'd love to try other flavors, so if you have suggestions, I'd love to hear them.
Submitted July 24, 2015 at 10:21PM by chubbychic http://ift.tt/1MpCuoU Coffee
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