I was looking around at coffee making gadgets and found a cold water coffee brewing device. Having never heard of this type of brewind I did a lttle internet "research" and foud this...
Cold Water Method: This very simple method creates a coffee liquid by soaking the coffee grinds in cold water for 10-20 hours, depending on the strength you prefer.The coffee and grounds are strained and the concentrated liquid is then stored in your refrigerator for several weeks, a concept I found rather startling when considering the importance placed upon freshly made coffee. So I tried this method. You can purchase a device for this at your favorite coffee retailer but I decided to create my own `brewer' by using a large glass bowl to hold my pound of fine ground coffee. Any bean variety will do. Add two quarts of cold water to your coffee grounds, pushing them down until all have become wet. I covered my bowl with plastic wrap and set it on the counter for 20 hours. I chose the longer time because I enjoy an intensely flavored cup of coffee. I strained the infusion through a paper lined cone filter into a glass bottle with a screw top and refrigerated it. When I made that first cup of coffee, I boiled water and added it to my cup where I had placed 2 ounces of coffee concentrate. Stir together and voila! I had a mild, delicate cup of coffee with a lot less acidity than hot brewed coffees.
Sounds convenient to keep around for ice coffees, coffee ice cubes, or cofffees on the go when I dont feel like heating/cleaning my esspresso machine. Anyone ever tried this before?
Sounds nifty for brewing summer iced-coffee drinks, especially since it sounds like it can be stored in the fridge without any ill effects. I'm much less of a Geek when it comes to iced coffee, and I've even been known to add sweetener (gasp!).
Jeff
"If it wasn't for coffee, I'd have no discernible personality at all."
Hi Jeff... We have tried toddy coffee, but it was just too 'mellow' for us. If you make some iced coffee this way, I'd be interested on your input.
We normally just brew a pot about one third stronger than normal, and then fill the glass with ice cubes and pour the coffee over it. Sometimes I put an inch of whole cream in the bottom of the glass before filling it with cubes.
I have a cold brew setup that I purchased some years ago. I used it a few times but found the taste very different than hot brewed coffee, and to my taste it was not particularly pleasing. It was dense enough, but lacked many of the flavors I enjoy the most. I like iced coffee, but not cold brewed.
Of course, we each have our own taste preferences, and the described method would be cheap to try. Give it a shot and post a review.
I make coffee for work in this method....my office and the local fire code frowns on cubicle coffee machines and I frown on the cafeteria coffee (ick). Yes, this cold brewed coffee is different than "fresh at home" but it a lot better than cafeteria swill. I cold brew about a liter a week and bring it to work and refidgerate it. I store it in an empty liter club soda liter bottle. When I want coffee I microwave about 4 oz. and add 4 oz. of hot from the hot water dispenser. Add some milk and enjoy. It's cheap and I get to use good beans to make it.
I remember getting one of these coffee devices as a Christmas gift about 18-20 years ago. As I remember, we used a small (full) can of Yuban coffee and filled the container with water and let it set for 24 hours. We placed the thick brew in the refrigerator used it as a substitute for instant coffee. I remember it as making a very good cup of microwave coffee. Of course that was then... and this is now... It would be interesting to try some again but we don't get Yuban coffee up here...
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