Sunday, December 27, 2009

A lesson in cold-brewed coffee

Thanks to the magic of the internet, I've discovered a new method of brewing coffee that works for my budget, my space and my price point.

The answer? Cold-brewed coffee.

In the great tradition of sun-tea, cold-brewed coffee is brewed in the refrigerator for much longer than coffee would normally take to brew (12-24 hours, 24 being ideal).

What you'll need is the following:

A mason jar with lid
Coffee, ground
Room in the fridge
Strainer big enough to hold coffee grounds

I use a 1/2 gallon mason jar and 1/2 pound of coffee that I get from the local Sun Harvest where the coffee section is never crowded. I grind the coffee in-store the morning I am making the batch and use the most coarse setting I can find.

Add the coffee to the mason jar.

Fill up the jar to the top the morning you go shopping (for me, very early on Sundays when all the weekend meat is on clearance - bonus!)

IMPORTANT: Do NOT shut the lid tight - this coffee will explode all over the inside of the fridge if it isn't allowed to breathe. Ask me how I know. (twice.)

Rest in the fridge until the next morning.

The next day, strain into new container, or just strain back into old container after washing it out, and serve, diluted if desired.

I like mine in a 1:3 ratio of coffee to milk with a little sugar or chocolate syrup. It's also good for a strong shot in a small coffee cup for a pick-me-up.

This coffee is smooth, not acidic at all and most of all strong. The liquid lasts about two weeks though it starts to get a bit sour near the end of week 2. It's a great way to make coffee for guests or for yourself if you're a cuppa-day person like me and a coffee maker takes up valuable real estate.