Hot Weather, Cold Brew
Posted by Robin Wheeler-Barber on A Nice Cuppa.
Until last summer I had never been much of a fan of iced coffee. The coldness muted the subtle flavors in the coffee while accentuating the bitterness. By the time I’d get to the bottom of the glass, melted ice created a watery mess that barely resembled coffee. What was the point? I’d sweat through my hot cup in the morning then switch to iced tea.
Around the same time this article extolling the virtues of cold brew iced coffee appeared in the New York Times last year, my barista friend Raquel introduced me to the wonders of cold-brew coffee and I became a cold coffee convert.
Often called toddy coffee in the U.S. after a patented brewing system created by Todd Simpson in 1964, cold-brewed coffee uses less energy than most methods, since it only requires cold water, a filter, two vessels and some time. Coarsely-ground coffee beans are steeped in cold water to create a thick concentrate with less than half the acidity of hot-brewed coffee. This lack of acidity creates an extremely smooth, naturally sweet brew that’s easy on the stomach.
While the cold-brewed concentrate is best known for its wonderful iced coffee (created by mixing one part concentrate with three parts cold water, milk, or a combination of the two), it also makes a great cup of hot joe. Using the 1-3 concentrate-to-liquid ratio, just add hot water or steamed milk to the concentrate.
While commercial toddy systems are available for sale in coffeehouses and at Toddy Cafe for around $40 , it’s easy to make your own system with items you probably already have in your kitchen.
Cold-Brew Coffee
Makes 2 cups coffee concentrate
- 1/3 pound coarse-ground coffee beans
- 3 cups cold water
Equipment
- 2 32-ounce glass jar with lid
- large funnel
- Chemex coffee filter or three regular coffee filters
Make layers of water and coffee beans in first jar, being careful not the blend the mixture. Cover tightly and place in the refrigerator for at least 12 hours but no more than 15 hours. The result will look like a muddy mess.
Place a funnel fitted with filters in the clean jar’s mouth. Gradually pour the coffee mixture into the filter, being careful to not overload it and allow thick concentrate to slowly drip before discarding grounds.
The concentrate will stay fresh if it’s tightly covered in the refrigerator for up to two weeks. Remember - use one part of the concentrate to three parts other liquid - hot or cold water or milk for the perfect cup or glass.
