Guest Post: Alissa’s Cold Brewing
I spent the majority of my life not being a coffee drinker. My sister was the caffeine queen in our family and I had no interest in indulging in a cup of Joe. That stayed true until I met my husband who thoroughly enjoys a nice cup of black coffee. I, however, enjoy cream coffee, meaning half cream/half coffee. I may be exaggerating a bit with the ratios, but I prefer my coffee to have some sort of creamy flavor added. Over the years we have tried all different types of coffee from all different geographical locations. I have started to be able to taste the difference between blends and have discovered what I like and what I don’t.
My most recent coffee endeavor is jumping on the “cold brew” bandwagon. We recently moved to the east coast and into an older home that does not have central air…yikes. So drinking a warm cup of coffee as a precursor to a 90 degree day was just not working. Cold brew coffee is supposed to be smoother and sweeter in taste because of lower acidity and also higher in caffeine content, with chasing a 19 month old around all day I need that extra caffeine content. So… I went in search of a cold brew apparatus. The Toddy Cold Brew Coffee System involved filters I needed to buy so I immediately nixed that option, although it is one of the more popular cold brew systems. I also looked into the OXO Good Grips Coffee Maker, but it appeared like a science experiment and like Toddy involved paper filters. So after much research I decided on the Hario Cold Process Immersion Coffee Brewer. What I liked about this cold brew system is that the filter is reusable. Its sleek and slim design allows it to not only present itself well on my countertop, but also fits great in the refrigerator. It also holds quite a decent volume of coffee so I can easily enjoy a cup for 3 days in a row.
The process of making cold brew coffee starts with utilizing a great coffee bean of your choice. I had some Storyville Prologue Coffee beans on hand from my husband who brought them back for me after a recent trip to Seattle. In order to limit grounds in your cold brew it is necessary to coarsely grind the beans. I use a little over a cup of beans and can quickly coarse grind them in my Nutribullet (this is also a staple in my kitchen by the way, so many uses.) Determining the amount of beans you wish to use really depends on the bean and how you like your coffee on the strength spectrum.
The remaining process is quite easy. You fill the filter up with the grounds, place the filter in the glass cylinder and fill it up with cold water. I fill the water thru the filter so that the water must go thru the grounds prior to sitting in the grounds overnight. The longer you let the water soak in the grounds, the stronger the coffee becomes. I usually will start the cold brew coffee around lunchtime one day and drink it for breakfast the next.
Add some creamer (or black if you desire) and some ice, then ENJOY!