Cold-brewed Coffee

Sunday, June 16, 2013

I’ve been drinking cold-brewed iced coffee all week. I made the first batch last Sunday and a second batch late Friday night. Holy! New. World. Cold-brewed coffee is seductively dark and smells like chocolate. Sometimes I add a splash of milk and some cocoa powder. But it’s perfect black. Fresh, medium coarse grounds work best, but you can use any grounds you like. I got mine from a cafe down the block where the owner roasts his own beans, keeps a card catalog of repeat customers, and hangs local art on the wall. He also rides a mountain bike to work. I also have a crush on him, which could be part of the reason I’m going through so much coffee.

This recipe makes a strong concentrate and is meant to be diluted. I’ve been drinking it straight until this morning when I read the directions completely. I triple the measurements and keep the strained coffee in a jar in the fridge. It’ll last several days.

And! Save your used coffee grounds. They may be a bit of a pain in the ass, but they’re also super useful. Use them as a rub for meat, a skin exfoliant, a fertilizer. Some people say coffee grounds can even combat cellulite.

Cold-brewed Iced Coffee adapted from The New York Times

1 cup fresh coffee grounds

4 1/2 cups room temperature water

Stir together coffee and water in a jar. Cover and let sit overnight or for twelve hours. Strain with a very fine mesh sieve or cheesecloth. Store in the fridge for a week. To drink, mix with equal parts water over ice, or find a proportion that works best for you.

  • lillianccc

    I love cold-brewed coffee, it’s perfect for summer. Glad you shared this recipe! Now I can make it at home and not shell out money at cafes. :)

  • Tracy

    Jacqui,

    Just read this and had to share! (Have been thoroughly enjoying your writing…)

    From http://www.girlsgonechild.net/ (fabulous blogger who’s mom occasionally writes about food. Check it out!

    “Our final meal was a frittata using up all the odds and ends in the refrigerator. At one point, four of us were chopping away in the kitchen and I was in heaven. This is such a great throw-together meal and perfect with a salad for dinner.

    I made the refried beans on taco night, but somehow my brain was on vacation because I forgot how allergic I am to pepper oil. Having no gloves, I roasted and peeled the poblanos with my bare hands, and by bedtime, my fingers were on fire. I lay in bed wondering how I would ever go to sleep, my hands throbbing in pain, so I tiptoed downstairs to one of the kids’ computers to see if I could find a solution. This had happened to me several times before (you would think I would have learned by now) and I’d tried various remedies: yogurt, milk, aloe, butter, to no avail. So when I, again, saw all of these same remedies suggested on websites, I kept looking further. Finally I found a blog touting mustard as the only cure. MUSTARD? Luckily we have several mustard freaks in the family so there just happened to be a jar of Gray Poupon in the fridge and I generously lathered it all over my hands. This is about the time that Rebecca came downstairs to see who was making all the racket in the kitchen at midnight.

    “What are you doing, Mom,” she asked, looking at me strangely as I held up my yellow hands. “I know it sounds odd but…”

    By this time the pain was already subsiding and 5 minutes later, believe it or not, all the pain was gone. COMPLETELY!!!! We laughed as I washed off the mustard and we both went off to bed. The next day I told my miraculous story to everyone.

    “But MOM,” Rachel implored, “Don’t you remember? I told you about that a year ago. Mustard is a miracle cure for ALL burns.” (Another confirmation that my brain was on a holiday.)

    I guess she had been cooking with a friend, had burned her arm, and he had rubbed mustard all over it. No blister, no redness, no pain. I have since tried to find out a scientific reason for mustard curing burns, but can’t find it (although there are lots of sites supporting its abilities). I do know that people have been using mustard for healing purposes for centuries and that the oil in peppers, capsaicin oil, is soluble in fat but also needs to be neutralized with an acid, so perhaps it is the combination of fat and vinegar with mustard seeds’ natural healing qualities make it a perfect burn remedy. Anyway, for those of you who aren’t big mustard fans, buy it anyway and keep it in the refrigerator as a burn remedy. Any type of mustard works.

    Here is the recipe for David and Alyssa’s fabulous pasta. For those of you who don’t live in a place where you can buy fiddleheads, substitute asparagus chopped into 1-inch pieces.”

    • Jacqui

      Hi Tracy,
      Mustard?! Who knew. I poked around Girl’s Gone Child, and I love it so far. You made my day by stopping by and sharing both her site and the tip. Feels like a gift. Thank you!! Much joy -j