Cold-brewed coffee, by sharon

February 24, 2009

After seeing a post on smitten kitchen, I realized yeah! Why am I paying so much for iced coffee all the time?  She’s completely right about the delicious difference between cold brewing and using hot coffee gone cold.  Also, I used to pay quite a bit of money (once it added up) on Cool Brew or N.O. Brew coffee concentrate.  Times are tight and, as our subtitle on this site says, “cook it your damn self.”

Her recipe makes enough for 2 drinks.  But I am impatient and in love with coffee and never do things in a small way.  What if I suddenly want an iced coffee, but there isn’t any cold brewed available?  I’m supposed to wait 12 hours before I can drink it? Pshaw.

The basic recipe is 1/3 cup of coarse-ground coffee mixed with 1 1/2 cups cold water.  Let sit for 12 hours, strain, and refrigerate.

Naturally, I quadrupled that.  I let it sit in a giant mixing bowl all day and that night strained it (paper towel in a fine-mesh sieve) into a big ole pitcher that is now happily living in my fridge.  And let me tell you, it makes a divine iced coffee.  Between my various seasonings and syrups, I can have almost any kind I want.

Life is good.