Tuesday, August 23, 2016

I don't even like coffee


During moving from one state to another, as well as having to live as a nomad for a bit, I can't tote around my french press (though I may still try)
much less a coffee maker. Instead I have decided to try cold brewed coffee (not to be confused with iced coffee). I've read that it is supposed to be less bitter than regular coffee and you add a lot of milk and sugar. My kinda coffee!  

The idea behind cold brew is that you not only serve it cold, you brew it cold—or rather, at room temperature. So instead of using heat to extract the coffee into drinkable goodness, you need to have some patience so the "mud" can brew.

You'll end up with Cold Brew coffee concentrate. 4 cups of concentrate will make about 8 cups of iced coffee. This will last up to a week in the fridge.

There are many ways to brew the coffee, I'm partial to using my coffee press.  Clean up is a little messy though.  When I start travelling again, I'm going to try and use Nut Milk Bag.

Ingredients:
1 cup coarsely-ground coffee beans
4 cups cold water

Directions:
Add coffee grounds and water to your chosen receptacle.
Be sure the grounds are saturated.
Stir to combine.
Cover and refrigerate for 12 to 24 hours.
If you're using a coffee press, now is the time to press the plunger.
If you're using a large bowl, place a strainer covered with cheesecloth over another bowl.
Pour the coffee mixture slowly over the strainer as the liquid filters.
Once all the goodness has filtered through, congratulations, you now have concentrated cold brew! Don't forget to dilute it.

I'm not a person who drinks coffee for the caffeine, so you'll want to dilute your concentrate before your drink it.  Start with a ratio of 3 parts water to 1 part concentrate, then work from there.
Refrigerate the remaining coffee concentrate in a sealed container for up to 1 week.

Stay Thirsty my friend!