Cold Brew Coffee
Last year I won the coffee lottery. Seriously.
My brother and I spent a week with the folks at Anchored Coffee (anchoredcoffee.com) in Dartmouth, Nova Scotia learning all things coffee. After about 30 shots of espresso a day, and multiple coffee cuppings, I left with a new appreciation of the complexity of coffee, and the almost wine tasting like nature of what a really good coffee bean has to offer. I also learned how to pour latte art, which I still really, genuinely suck at….so let’s not talk about that.
Guys, if I can recommend anything, seek out coffee roasters who care about where their beans come from, how their farmers are paid & treated, and who treat the coffee beans as something special. Who try and highlight the natural complexities of the bean. Most of us drink coffee every single day (at least 5 times). It’s worth it know you’ll supporting a company who you can stand behind, and who offers an amazingly delicious product.
This summer is all about Cold Brew for me.
12 ounces fresh ground coffee
Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheese-cloth. Let stand at room temperature for 15 hours.
Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids.
Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. Coffee concentrate can be made 2 weeks ahead. Keep chilled.
Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water.
Recipe thanks to Bon Appetit.