Season of Cold Brewing
Jun. 18th, 2012 07:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dsrtaoAnd so we come to the season of cold brewing. With high temperatures predicted close to 100F in the next few days, hot coffee is contraindicated. (Not contra-indicted, that was Ollie North.)
2 cups ground coffee
1 gallon cold fresh water
1 gallon glass container with a sealing lid
Let brew overnight, or 12 hours or so if you can manage it. Strain before pouring into your drinking vessel.
This produces full flavor and caffeine extraction, but pulls very little acid. If you have a coffee which isn't drinkable via cold-brew, it probably isn't drinkable any other way.
Some people call this a syrup and dilute it with water. Bah. I pour it into a tall glass, add a little milk and sugar, and contemplate it gushing down my gullet.
2 cups ground coffee
1 gallon cold fresh water
1 gallon glass container with a sealing lid
Let brew overnight, or 12 hours or so if you can manage it. Strain before pouring into your drinking vessel.
This produces full flavor and caffeine extraction, but pulls very little acid. If you have a coffee which isn't drinkable via cold-brew, it probably isn't drinkable any other way.
Some people call this a syrup and dilute it with water. Bah. I pour it into a tall glass, add a little milk and sugar, and contemplate it gushing down my gullet.
(no subject)
Date: 2012-06-19 03:00 am (UTC)(no subject)
Date: 2012-06-29 02:59 pm (UTC)