COLD BREW ICED COFFEE
This recipe makes just two servings of cold brew, so if you're new to the method, it will be a good test batch to see exactly how strong you want your steep to be. Once you've found your sweet spot of brewing time, you can double, triple or even quadruple the yield. The strained concentrate will keep tightly sealed in the fridge for up to a week.
Provided by Food Network Kitchen
Categories beverage
Time 18h5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
- Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
- Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
- To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.
COLD-BREW COFFEE
Cold brewing reduces the acidity of coffee, which enhances its natural sweetness and complex flavors. Even those who take hot coffee with sugar and cream might find themselves sipping cold brew plain. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place the coffee grounds in a clean glass container. Pour hot water over the grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.), Strain the coffee through a fine mesh sieve; discard grounds. Strain the coffee again through a coffee filter; discard grounds. Serve over ice, with milk or cream if desired. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
COLD-BREWED ICED COFFEE
Cold-brewed coffee is actually dirt simple to make at home using a Mason jar and a sieve. You just add water to coffee, stir, cover it and leave it out on the counter overnight. A quick two-step filtering the next day (strain the grounds through a sieve, and use a coffee filter to pick up silt), a dilution of the brew one-to-one with water, and you're done. Except for the time it sits on the kitchen counter, the whole process takes about five minutes.
Provided by The New York Times
Categories non-alcoholic drinks
Time 12h5m
Yield Two drinks
Number Of Ingredients 2
Steps:
- In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours
- Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams
COLD BREW COFFEE
High in caffeine, this iced cold brew coffee will keep you cool on hot days while giving you the boost you need - an ultra refreshing kick-start to the day
Provided by Miriam Nice
Categories Drink
Time 5m
Yield makes 200ml
Number Of Ingredients 3
Steps:
- Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
- Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
- To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.
Nutrition Facts : Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
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