Spring is here which means the days are getting longer and the temperature is getting warmer. On days when you simply don’t seem like a hot cup (scandalous, I know), the next finest thing is a cool and renewing cold brew coffee. You understand, there’s absolutely nothing even worse than going to a coffeehouse and purchasing a cold brew just to experience one of these 2 circumstances:
- The barista hands you a cup of ice, points to the hot coffee airpot and says “You can fill it there.” Aren’t you fortunate? you can even use the flavored coffee, too! Side note– the flavored coffee is probably currently cold. Nobody likes flavored coffee.The barista
- fills a cup of ice and pours in yesterdays old (i.e. formerly hot) coffee, which has easily been put in a pitcher and kept in the mini fridge behind the coffee bar. You understand it’s yesterday’s coffee, which is probably over 24 hr old, since it tastes old and has collected a nice coffee silt at the bottom of the container. Wait, was there even a date on that pitcher?
The way to extra yourself the trauma of either of these circumstances is to make your own cold brew in the house. And it’s easy, really. There are a plethora of various approaches utilizing various devices: you can make cold (or iced) coffee with your Aeropress, check out the Japanese Iced Coffee brewing technique (which takes place to be our Senior Editor’s favored cold coffee developing approach!), or perhaps have a look at this nifty and thrifty ice drip coffee maker. And if you have an espresso device in the house, you can make some
music sound with a mixed drink shaker and a shot of espresso (it’s absolutely divine, by the method).
My favorite tried n’ true technique (that I discovered from an outstanding chef at a regional mother n’ pop store) takes 12-24 hours to develop, and it’s certainly worth the wait. It’s based on the Toddy coffee brewing approach.
There is an interesting trend to brew faster, around 10-12 hours. But again, immersion cold brew needs more than that for a fully developed flavor. If you can’t wait for the 24 hours, you can try a fast cold brew maker.
- 250ML (1 Cup) by visual measure of coffee beans, medium-coarsely ground;
- 946mL (4 Cups) water;
- 2 large glass jars or pitchers, consisting of lids (one for soaking and one for straining);
- Determining cup;
- Mesh strainer;
- Ice tray (believe me on this);
- Any additionals you might like (creamer, milk, simple syrup, agave, and so on)