Cold Brew Coffee
This is so much more versatile than traditional brewed coffee, plus it tastes even better!
Not heating the beans the result is lower acidity with less bitterness. Tests have shown that cold brewed coffee can have up to 66% less acidity and bitterness when compared to hot coffee. When you brew coffee and you don't brew it in the ideal range, too hot or not hot enough will pull out different compounds. This results in bitter or sour flavors, but with cold brew the chemical compounds do not oxidize and don't cause this issue.
A few ideas you can use the cold brew concentrate with:
Iced Coffee - Mix the cold brew with cold water and ice.
Hot Coffee - Mix the cold brew with hot water.
Iced Cold Brew Latte - Mix the cold brew with cold milk and ice.
Coffee Cocktails - Mix the cold brew with a spirit, sugar, and other mixers.
Coffee Soda - Mix the cold brew with sugar, soda water, and ice.
How to brew:
Grind your own fresh beans into a coarse grind, we used an old style hand crank, but this takes about 30 minutes of grinding time.
Use filtered water to remove those extra chemicals added to most of our tap water.
Use about 6 oz ground per 3/4 gallon of water.
Place water and grinds into non porous large gallon container and stir to mix (we repurposed our Kombucha containers)
Cover container and allow to sit for 18-20 hours.
Strain off grounds (repurpose them whenever possible) and place filtered coffee into fridge for up to two weeks.
Since this is concentrate, you only need about half as much coffee liquid as traditional hot coffee, so remember to addlots of ice and a bit of creamer or sweetener, should that be your thing.