Cold Brewed Coffee

Discussion in 'Food and nutrition' started by Kate ......, Mar 9, 2004.

  1. Kate ......

    Kate ...... Guest

    I just found this in an Arthur Schwartz column on the net:
    Cold-Brewed Coffee Extract Makes about 1 1/2 quarts

    1 pound good quality coffee, ground for drip 2 1/2 quarts
    cool tap water

    In a minimum 3-quart pitcher or jar, combine the coffee and
    water. Let stand for 12 hours. Strain the coffee through a
    regular kitchen strainer into a 2-quart jar or pitcher.
    After the bulk of the coffee Place the strainer over a bowl
    for a few hours to get every last drop.

    I find that tastes vary about the strength of coffee. For
    instance, a guest the other night who was familiar with
    coffee extract requested her iced coffee be made with
    nothing but the extract, ice, milk and sugar. I needed a
    shot of water in mine. For morning coffee, however, I found
    that three parts water to one part extract, as the
    manufacturer of Suzanne? gadget suggests, was too weak for
    me. I preferred two parts.

    For Iced Coffee Stir together equal parts of the coffee
    extract and cold tap water (or bottled water). Pour over
    ice. Add sugar and milk to taste.

    For Hot Coffee Use one part coffee extract to 2 to 3 parts
    just-boiled water. I just noticed there is a phrase missing
    in the middle. Anyway, this has the missing water too--I
    guess the grounds soak up a lot.
     
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