Cold Brew ‘Espresso’
As this summer started I kept thinking I should make some more cold brewed coffee, but it never made it to the top of my to do list. Then one evening my husband informed me that he wanted to make cold brewed coffee. Not on his normal list of activities, but hey, it meant we’d have cold brewed coffee.
As he dumped a LOT of ground coffee into a quart jar he explained that he’d just read about this in the Cory Doctorow book he was reading and wanted to try it. In the book it was referred to as liquid gold. Nerds like their caffeine.
Unsurprisingly, my husband’s application of the nerd rules for making coffee turned out to be amazing. The result is more like espresso than standard coffee, containing enough caffeine that 10 oz of it made my not-so-sensitive-to-caffeine husband start twitching, but so smooth that I could probably enjoy drinking it black. (And that was even made using coffee beans that we hadn’t been drinking for normal coffee because I accidentally bought a roast that was too dark for us.) Considering that my ideal cup of coffee ranges from adding LOTS of cream to a full blown froofy drink with whipped cream on top, that is a high compliment to the flavor of this cold brew.
Of course, when you have a coffee that smooth and strong it also makes a fabulous froofy coffee drink. You get all of the benefit of the creaminess and sweetness of the extra ingredients without overwhelming the coffee flavor. Let me repeat, it is fabulous. Fantabulous, even.
Healthiness Rating: Healthy
I could go on for a long time explaining my philosophy of the proper use of coffee, but very fast summary is that ingesting to much of anything is bad for you, but in reasonable quantities (and as with anything else, reasonable can vary from person to person depending on tolerance), coffee is a natural substance with some minor health benefits including trace minerals.
Yumminess Rating: Yummy
Oh, so very yummy!
Cold Brew ‘Espresso’
1 1/3 cups of coarsely ground (french press grind) coffee
about 3 cups of cold water
Put the ground coffee into a quart jar and fill it up the rest of the way with water. You can measure the coffee if you like, or just fill up the jar about 1/3 of the way.
Put the lid on the jar and (if you like) shake briefly to make sure all the coffee is moistened. Refrigerate overnight.
Filter the coffee through a normal coffee filter (you can set the filter in a coffee cone, mesh strainer or funnel for stability) or just filter the coffee through a mesh strainer without the coffee filter.
Drink it black, with any combination of cream/milk and sweetener, or in your favorite iced coffee drink recipe. You can even put a shot of it into a mug of hot water for very smooth normal strength cup of coffee.
In the video I said several times that the coffee/’espresso’ is mild. The word I really wanted was smooth.
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