Cold-Brewed Coffee

It has come to my attention that the next big thing in the coffee world is going to be “Cold-Brewed Coffee”. I’ve seen it pop up in the Food Blogosphere and at a few restaurants.
It’s nothing new really, the Vietnamese have done it for years, and let me tell you that cold-brewed coffee tastes much better than it’s hot brewed cousin any day. When the coffee is cold-brewed, it has a much less acidic taste, which makes for a much smoother coffee experience. To some “coffee aficionados” who like the acidicty and other common flavors that came with coffee that has been hot-brewed, cold-brewed coffee will be a different experience. You will have to try both of them to make your own decision which of you like best.
Below is a recipe that makes a larger batch than usual so I can have it around for a cup or two of iced coffee for myself and even some and for my guests if they happen to want one.
Cold-Brewed Coffee
2 cups of ground coffee (Medium-Coarse so that most grounds will be filtered out easier)
10 cups of water (room temperature)
In a large pitcher (large enough to put both ingredients into), mix the coffee and water together and leave it over night (or for at least 10 hrs). Strain using a fine-mesh strainer, or if you want to make sure all the coffee grounds are filtered out, line the strainer with some cheesecloth. Personally, I would run the liquid through twice just to be sure.
Once you have your cold-brewed coffee, you can pretty much use it for whatever your heart desires. Go ahead and have an iced coffee, or make coffee ice cream, or go crazy with some tiramisu.









