|Cold Brew Coffee.|
Yesterday I brewed my second batch of cold brew coffee, for the summer. I fell in love with cold brew coffee about four years ago when I happened upon this NYT article. I was intrigued, and knowing how much my best friend loves coffee, I sent her the article. She actually went out of her way to make it. Shared it with me, and we were both hooked.
Yes, yes, I know, you all can’t believe I’m writing about a drink that doesn’t have alcohol in it. Well, that should tell you just how good this stuff is.
I used to think that cold coffee was gross. Have you ever had coffee that was brewed warm, and then cooled down, then you put ice in it? It’s quite disgusting. The aftertaste makes me feel like I’ve got bacteria crawling around in my mouth. I’ve used leftover coffee to make an iced coffee in a blender with ice, milk, and sugar, which is delicious, and a helluva lot cheaper than getting something like that at a coffee shop.
But what I’m talking about here is coffee that never touches any heat. You can taste all the subtle flavors so clearly. When coffee is warm brewed, although, delicious, there is a bit of muffling to the flavor. Part of the loveliness of hot coffee is the heat. But with cold brewed coffee, you can taste the sharpness of the coffee bean. It comes at you with an intensity I can’t even really describe. It’s like iced tea, but it’s better, because it’s coffee.
It’s super easy to make. You don’t need any fancy cold brewing machine. Just measure out some coffee and put it in a pitcher with cold water. Let is sit for 24 hours on the kitchen counter. Strain. (I use a coffee filter inside my colander on top of a jar, then pour it back into the pitcher.) Refrigerate.
Hope you enjoy. I’m having some, right now. Mmmmm