Archive | May, 2015

Cold Brew – done right

10 May

coldbrew IG

This is my third time posting cold-brew. So what? Let’s not call it repetitive. Let’s call it an annual tradition. Besides, things have changed. A new method of choice and new sweetener of choice.

Basic concept: let grounds steep with water for 24 hours. strain and enjoy.

Basic recipe: adapted from NY times.  Double/quadruple to your liking. I make for the whole week at once.

1 1/2 cups water
1/3 cup ground coffee, medium/coarse grind
Add water and coffee grounds into a jar. Stir (shake), cover and let sit at room temperature for 24 hours. Strain twice- pouring through coffee filters or a fine mesh sieve lined w. cheese cloth.

New method: I used to use a mason giant mason jar for this task. But have discovered that a French press streamlines the process. Don’t have to deal with messy filtering. And can keep the grounds at the bottom- and it will continue to brew for as many days as it takes you to go through your brew [the longer it brews, the less bitter it tastes]. I bought a 51oz press and love it- holds about 5 cups water– with approx 1- 1/6 cup grounds. If you want to spice up your brew add a nice pinch of cinnamon and take seeds out of two cardamom pods and crush with back of knife- add to grounds. Can also add ground chicory. [these flavors also come out more the longer you brew]. *Also- just made cinnamon vanilla- add big pinch of cinnamon and powdered vanilla extract (haven’t tried liquid vanilla extract but should work too)

Some people like to call cold brew a concentrate and recommend recommend mixing 1:1 with water. PishPosh. I just add ice.

To sweeten:

Vanilla simple syrup
Simple syrup is just 1 part water to 1 part sugar.  Simmer, stirring, until sugar dissolves. Will keep for a week.  For vanilla flavoring, take half a vanilla bean, split that in half lengthwise.  Put in mini jar, pour warm simple syrup over. Cover and let that sit while your coffee is-a-cold-brewin.’ refrigerate.

OR

my new jam is homemade condensed milk

recipe adapted from food52. Take 2 1/2 cups milk in small pot. add half cup sugar. notice the level it hits on side of pot. heat on medium until just steaming. reduce heat to low. and cook until milk is reduced by half. This is a bit of a learned process- the first time i did it – i ended up with dulce de leche. I think the eyeball reduced rule is better than any time estimate, but it takes me like an hour and 15 minutes.  take off heat. stir in 1/2 tsp vanilla extract. pour in mason jar. according to food52 it keeps for up to 2 weeks.

yes, this is slower than the simple syrup. but it’s its fucking delicious. it basically tastes like melted vanilla ice cream. and it makes your coldbrew taste kinda like coffee ice cream. according to Food52 some people eat condensed milk on toast? you can also make it into dulce de leche on purpose. I was wondering myself if condensed milk for coldbrew was worth the effort. then i ran out of condensed milk- and went back for a day to regular milk and agave. one sip and i made my next batch of milk- absolutely worth it.

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