I went to Thinking Cup Cafe the other day before settling in for a picnic and a little Shakespeare on the Common with my friend Dee. One sip of their cold-brewed iced coffee had me begging for the recipe and buying a 12-ounce bag of Stumptown Egyptian Mordecofe, medium grind.
I had heard about cold-brew in the past, but never thought to make it myself until my friend Chavi started asking around about it.
A quick search online pulled up the 2007 NYT recipe that may indeed have started it all.
Where was I four years ago when the rest of the world made this discovery? My excuse – I only get the Times on weekends.
Cold-brewed iced coffee
The nice thing about cold brewing is that it isn’t bitter the way hot coffee or espresso poured over ice can be. I’m not entirely sure why that is – does the heat draw out the bitterness? Does the heat draw out good stuff that masks the bitterness? Does anyone know the science behind this? Anyone?
Anyway, on to the recipe…
– 1/3 C medium ground coffee beans (you can ask your store for a medium or french press grind)
– 1 1/2 C cold water
Brew. In a jar or liquid measuring cup, add 1/3 C coffee to cold water. Cover and let sit 12-20 hours at room temperature.
Filter. Strain through a fine-mesh sieve. This filters out the grounds.
Filter again. Strain again through a paper filter this time. This second filter helps remove any remaining sediment.
Drink. Pour equal parts concentrate and cold water over ice (or to taste – I like mine pretty strong, so I don’t add much water). Add milk and/or sugar.