As much as I don’t want to believe it, last weekend was probably the last weekend of the summer. The forecast for the next week is rain, and lets face it by the time your mid way through September it’s Autumn.
Bearing this in mind last Saturday I decided to finally make Iced Coffee. Way back in May I read about Cold Brewed Coffee over at ButterYum and I’ve been thinking about it for the last 4 months. Saturday was make or break point, I either make it now or wait till next year.
So here it is.
To cold brew your coffee you mix freshly ground coffee with water and wait for 12 hours or more in the fridge, the filter the coffee grounds out. By leaving the coffee to steep in cold water you get the same coffee flavour but it is less bitter and smoother than if you just chilled hot coffee.
~ inspired by Cold Brewed Coffee
- 3 tablespoons of freshly ground coffee, I used Fair Trade beans from Papua New Guinea.
- 1 1/2 cups of cold water
- 1/2 cup of milk
- 1 tablespoon of icing sugar, caster sugar would probably work too
In a large-ish jar pour some water then coffee grounds, then some more water repeating till you have used up all of both. Do not try and stir the coffee beans, you’ll just make a mess and they’ll stick to the spoon!
Then seal the jar (to prevent it from spilling in the fridge). Leave for 12 hours or longer if you can.
Next day pour the coffee through a filter, into a jug or bowl large enough for all the liquid. Leave it for around 15 minutes to finish dripping. Next stir in the sugar to taste, I found a tablespoon enough.
Pour in the milk, stir and serve with lots of ice.
Loved this so much, that now of course I am regretting 1. not making more coffee concentrate so I could have it again today and 2. waiting so long to make it in the first place.
The next sunny day you get, you should make this too. What have you put off making all summer?