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January 31, 2006

Cold-Brew Coffee

After reading a magazine about cold-brew coffee, I thought it would be an interesting project to try. The article boasted of a less-acidic/bitter brew, yet still strong and tasty - but noticibly smoother. With a few batches under my belt, now, I think I can share some information.

I knew there was an appliance (called the Toddy Maker Cold Brew Coffee Maker) that I could purchase to make the coffee, but decided to take a more rustic approach. If I can accomplish a decent cold-brew coffee without spending any money or cluttering up my house with yet another appliance - I'd be a happier woman.

coldbrewcoffee.jpg There's instructions out there, most conflicting. So I below you will find instructions to how I made cold-brew coffee.

COLD-BREW COFFEE INSTRUCTIONS

I put coffee grounds (nothing special - store bought) into a glass measuring cup. The ratio I used was 3:1, water:coffee. I stirred it, though others will say not to. I don't see how letting dry coffee sit on top of water is going to do anything for you, hence my decision to stir the mixture, making sure all the grounds get wet.

So, after stirring I covered and put it in the fridge for minimum 12 hours. Filtered it.

To prepare the coffee I used a similar ratio, but that will depend on your own tastes. I put the concentrate in my mug, and put some fresh water on the stove to warm. I didn't heat it to boiling, but to the point where steam is escaping. Poured this over my concentrate.

That's it. Very simple. I used 1 cup coffee to 3 cups water and it makes enough concentrate for a day or two. You can store this in the fridge for up to a week.

Bottom Line:
I like cold-brewed coffee. It is simple, less waste (I don't like coffee that has been sitting on a heating element) and the smooth taste very much appeals to me. This would be a great way to make coffee while camping or traveling.

Misc. Findings:

- Preferred type of coffee grounds used is a coarse ground, the better the coffee, the better the end product
- "Brewing" coffee more than 12 hours (I went as far as 22) did not alter the taste of the concentrate
- "Brewing" coffee at room temperature rendered a more bitter coffee, though some might like this more, I preferred the refrigerated version
- To strain I used a tea strainer, you can use cheesecloth or whatever strikes your fancy

If you have suggestions or tips, feel free to contact me.







Info
Some of my Reviews

Rating Key (for reviews):
= Yuck. Won't be buying or trying that again.
- Not too bad, not too good. Lived up to expectations for me.
- Yay. Love it. Reccomend it.



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