cold brew iced coffee concentrate
Kick start your morning with a smooth glass of cold brew iced coffee, the perfect way to cool off and start your day this summer.
Loved for its relatively mild temperatures year round, San Francisco isn’t exactly known for being hot. That is until you move into a city loft that doesn’t have air conditioning and think that it is a brilliant idea to place four computers in the tiny upstairs office. Heat rises, y’all. Lucky for us I was able to find us a new home in a better neighborhood, with significantly more space, ample parking and, arguably most importantly, central air conditioning for less than our current rent. Anyone in the Bay Area can attest that this is nothing shy of a Christmas miracle in July. We move next month and excited is an understatement.
For days where the morning temperature in our current home exceeded the threshold of being able to comfortably enjoy my morning hot coffee, I had started to make my own cold brew iced coffee concentrate at home. We may be moving to cooler pastures next month, but cold brew coffee will remain a refreshing part of my morning routine and will likely fuel the mid August move that is bound to be hot and tiring.
The cold brew method yields about five cups of concentrate which, for me, is perfect for about ten servings. I fill my glass with ice, add a half cup of concentrate and top with water. If I’m feeling extra indulgent I will stir in a spoonful of sweetened condensed milk for a special treat. Cold brewing coffee yields up to a 60% lower acidic brew that is naturally sweeter and gentler on the digestive system. But don’t let it fool you, this coffee packs a punch! You can play around with your concentrate to water and/or milk ratio, but I tend to enjoy a good 50/50 concoction. If you’re a coffee lover and haven’t tried the cold brew method, give it a try this summer. You won’t be disappointed!
- 12 ounces coarsely ground coffee
- 7 cups cold water
- Place coffee grounds in the bottom of a large pitcher or jar. Pour cold water over grounds and gently stir to saturate. Cover pitcher with cheesecloth and let sit at room temperature for 12 hours.
- Line a fine mesh sieve with cheesecloth and place over a second large pitcher or jar. Pour coffee through sieve into second pitcher, do not stir. Discard cheesecloth and grounds once all liquid has filtered through.
- Rinse first pitcher and top with fine mesh sieve lined with a large coffee filter. Pour coffee through sieve slowly and allow to drip, do not stir. (This may take up to half an hour.)
- Cover and refrigerate concentrate for up to two weeks.