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It’s summer and we all know what that means – not only living is easy, but also coffee is preferred cold. I mean the good ol’ espresso with a bunch...
It’s summer and we all know what that means – not only living is easy, but also coffee is preferred cold. I mean the good ol’ espresso with a bunch of ice in it is still working, but if you want to get fancy and make your iced coffee like a pro – while tasting some impossibly amazing and completely new and delicate fruit notes in it – listen up. We’re talking about cold brewing.
We’re all used to thinking that coffee requires water that is hot hot hot, but actually given enough time, it can develop beautifully in cold water as well – with the added benefit of improved taste thanks to the more delicate way of extraction. Try it for yourself and you’ll never look back on espresso with ice. The method is very simple.
1. First things first: you need your coffee to be coarsely grounded.
2. The ratio you want to work with is about 1 part coffee for 8 part water. Simply put your coffee in a large jar or whatever container you prefer, pour cold water, and stir.
3. Place that in your refrigerator (also works if you don’t put it in), and leave it for no less than 12 hours and up to 24.
5. This method will give you coffee concentrate which you can then mix with water or milk to your taste. You can also store that for quite a while – up to a month should be fine – due to the cold brew’s low acidity.