Lately I’ve been obsessing over iced coffee. But not just any old iced coffee–cold brew coffee.
You might have seen cold brew at your local coffee spot, and if you haven’t you’re probably wondering how it’s different from regular brewing and why it’s so much better (which it is, FYI).
To cold brew means to steep fresh course-ground coffee in room temperature or cold water for 12 hours or longer. This process removes the acidic or bitter taste that traditional iced coffee (ie: hot coffee poured over ice) can sometimes have. Additionally, cold brewing produces a smoother, richer coffee that isn’t diluted by melted ice.
It’s goooooood. Really good.
Use the boldest blend you can find–I use an espresso roast from La Colombe and steep it for 16 hours in a 16 qt. plastic bin from Target (fancy). The next day I put a cheesecloth over a mesh strainer and strain the cold brew into a large pitcher. Leave in the fridge and voila! Cold as ice cold brew coffee available whenever you need it.
But what do you do with all those leftover coffee grounds?! Reserve them. Keep them in an air tight container in the firdge until further notice. I have an idea you just might like :)
Cold Brew Iced Coffee
Yield: 8 qts coffee
Serving size: 1 cup
Points Plus: 0
- 1 pound of fresh course-ground coffee (grind your own beans in-store for the freshest taste possible)
- 8 qts room temperature or cold water
- Dump coffee grounds into large container
- Pour water over coffee and lightly stir to make sure that all coffee makes contact with the water
- cover and let steep for 12 hours or more
- Place a cheesecloth over a mesh strainer and place strainer over new container or pitcher
- Strain coffee into new container or pitcher (save those grounds!!!)
- Pour yourself a glass of coffee, add milk, sugar, etc.