Cold Brew Coffee
If the gloriously hot weather hasn’t convinced you that we are in the midst of summer, then the sight of people walking around with iced coffees in their hands instead of lattes and flat whites should do the trick. With temperatures soaring, iced coffee becomes our favourite – and with good reason too.
Iced coffee isn’t your normally brewed cup or espresso casually poured over ice. The real iteration of the drink is cold brewed, which does make it sound like a somewhat fancy and technical third-wave technique sprouted by some moustache twiddling barista. But the good news is that it is ridiculously easy to make.
And, as another bonus for this classically cool concoction, due to it being brewed cold, the acidic notes are tampered and so other sweeter notes are brought to the fore.
It’s perfect for summer and it’s enjoying a surge in popularity.
Did you know that in America sales of iced and frozen coffees have increased by around 20% in the past few years, an impressive figure that only rises when add purchases from large supermarkets into the equation. There is a bona-fide clamour for iced coffee.
The only downside is that it takes a long-time to brew properly, but with a little bit of time-management this lengthy process can be avoided and making it will only take up a few short minutes of your day.
Recipe (for a single serving)
Ingredients
- Coffee beans
- Water
- Ice, to taste
- Milk
- Sweeteners, flavoured syrups and toppings are optional
Method
- Grind the coffee beans until sufficiently ground enough to be used in a cafetière. Generally between the ‘medium’ and ‘fine’ settings.
- Put the grounds into the cafetière and then top up with cold water, and stir.
- Place the lid back on the cafetière and let it mash over night
- Plunge in the morning
- Put ice into a glass/beaker/mug/jar and half fill the container with the cold brewed coffee.
- Fill the rest with milk. Stir and serve!
photo: Whitney – creative commons