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A Cold-Brewed Coffee Experiment
My mom recently sent me a NY Times article espousing the virtues of cold-brewed coffee. Unlike normal ice coffee that is brewed hot and then chilled, cold coffee is brewed over a long period of time without heating the water. This week I resolved to give it a shot, and repurposed my trusty French Press for cold coffee production:
- 1/3 Cup Coarse Ground Coffee (Major Dickason's Blend from Pete's)
- 2 Cups of Filtered Water
- Mix and let stand overnight at room temperature
- Filter twice through the french press, or some fancy cheese cloth if that's your thing
- Blend with an equal volume of ice. Add milk or cream to taste.
The verdict: pretty amazing coffee. No bitterness and much richer flavors. This is coming from a guy whose palate was trained on 7-11 slurpees, beef jerky, and the belief that every dish is enhanced with copious amounts of sriracha hot sauce. Even I noticed a huge difference in quality
Thanks mom.
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