Cold brewed coffee
Aug. 5th, 2009 07:37 amI had never even heard of the concept - so much of my coffee education was about getting the proper heat to brew.
I made my first batch yesterday, thanks to some directions from the internet. I used the proportions of 1 1/2 cups of cold water to 6 tablespoons of coffee, although next time I'll up the amount of coffee.
The first time, I let it brew for four hours, but that wasn't strong enough. The overnight brew did the trick. The end result is a coffee concentrate you can pour over ice or add hot water to, and while it has pretty nice flavor and retains all of the caffeine content, it lacks that acidic bite you get from hot brewed. We both opted to ice it today, but I'm going to make another batch tonight and see how it works as a hot coffee in the morning.
This makes me excited to try cold brewing coffees with a lot of flavor but that I had considered a bit too high noted for my tastes. The cold brew dials that down while bringing through the complexity of the lower tones.
I made my first batch yesterday, thanks to some directions from the internet. I used the proportions of 1 1/2 cups of cold water to 6 tablespoons of coffee, although next time I'll up the amount of coffee.
The first time, I let it brew for four hours, but that wasn't strong enough. The overnight brew did the trick. The end result is a coffee concentrate you can pour over ice or add hot water to, and while it has pretty nice flavor and retains all of the caffeine content, it lacks that acidic bite you get from hot brewed. We both opted to ice it today, but I'm going to make another batch tonight and see how it works as a hot coffee in the morning.
This makes me excited to try cold brewing coffees with a lot of flavor but that I had considered a bit too high noted for my tastes. The cold brew dials that down while bringing through the complexity of the lower tones.