Archive for the ‘Just the facts’ Category

Speaking of an IV infusion of coffee…

June 1, 2010

This post was inspired by Miriyummi’s Coffee and a Movie.

I, too, am a coffee snob.  I will admit a weakness for a Starbucks Latte, although I shun their brewed coffee (too bitter, tastes burned).  I don’t believe that coffee has to be expensive, organic, or special ordered to be good.  It just has to be a flavorful cup of coffee.

That being said, I stumbled across the Best Cup Of Coffee I’ve Ever Had while reading this article, which lead me to this recipe, which lead to

ImmahLady’s Cold Brewed Coffee in a Jar:

Required Equipment:

  • One Jar/ Pitcher.  (I use a Mason Jar.  The screw on lid prevents spills, and it has graduated sides so I don’t need a measuring cup.)
  • Coffee Filters
  • Sieve
  • Funnel (optional; it cuts down on the spilling.)

Directions:

  1. Mix 1 part coffee grounds with 4-to-5 parts water in a jar.
  2. Soak grounds for at least 12 hours, then drain first through the sieve (don’t throw the wet grinds away yet) and then again through the coffee filter.
  3. The resulting liquid is a coffee extract.  Mix an ounce or two directly with milk over ice to make an iced-latte, or add an equal amount of water/ice to make iced coffee.  This part requires some experimenting on your part to determine how strong you like your coffee.
  4. Save the rest of the extract in the fridge – it’ll stay good for a  long while.  The liquid can be microwaved (several times, if your children keep pulling you away) without turning bitter or stale.
  5. Return the used grinds to the jar, and re-soak, using a little less water this time.  The resulting liquid from this batch is a regular strength iced coffee.  This will also stay well in the fridge, but you might want to mark the difference between the double strong and the regular strength so you don’t accidentally dilute the wrong one.

Experiment with different flavors:  I like to add cinnamon and cardamom pods to the grinds.  Cloves and Ginger work well, too.  You can always use flavored coffee as well.

Of course, a traditional coffee brewer will make more coffee in minutes, but one batch of this stuff will last a while, plus, you get two brews out of the grinds, so it’s more cost-effective.  It also uses zero electricity, so you never have to wonder if you unplugged the coffee pot.  No heat also means that it never gets that burnt/acidic flavor.

After about of year of the mason jar technique I switched to an actual cold brew system, which I love, because it’s simpler, neater and funkier looking,  but not required.