COLD BREW COFFEE
Makes about 6 cups
There are all sorts of variations for this process, but we use a Toddy T2N Cold Brew System. It's simple, relatively inexpensive, and easy to use. The following brew method is adapted from their instructions, and makes about 6 cups of cold brew coffee concentrate.
12 ounces fresh roasted coffee - ground slightly finer than you would for drip. I grind at setting 10 (of 40) on a Baratza Virtuoso, for reference.
7 cups cold, filtered water
Makes about 14 ounces
Creamer adapted from The First Mess
4 pitted dates
1 14-0z. can full fat coconut milk
1/2 tsp. vanilla extract
2 tsp. sunflower oil (or other neutral oil that is a liquid at room temperature)
Fill - First, insert the stopper into the
outside bottom of the brewing container; then, dampen the filter and
insert it into the inside bottom of the brewing container.
add 1 cup of water into the bottom of the Toddy brewing container and 6
ounces of ground coffee. Slowly pour 3 more cups of water over the
grounds, in a circular motion. Then, add the remaining 6 ounces of
ground coffee. Finally, wait 5 minutes and slowly add the last 3 cups of
water. DO NOT STIR (stirring the bed of grounds can result in a clogged
Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet.
- lay a sheet of plastic wrap over the top of the grounds with as few
air bubbles as reasonably possible. The idea here is to minimize the
amount of oxygen interacting with the steeping slurry.
Brew - Steep your coffee grounds at room temperature for 12 to 24 hours to create a smooth, rich flavor.
- Remove the plastic wrap and the stopper and let your coffee
concentrate flow into the glass decanter - stays fresh for 1-2 weeks in
Serve - Into a glass full of
ice, we went with a ratio of 2 parts coffee (which is a concentrate) to 1
part water to 1 part creamer. Not super sweet or decadent, so you can
adjust that based on your own mood.
dates are soft, move forward with the recipe. If they are a little dry
or tough, soak them in boiling water to soften then drain completely.
a high powered blender, run the dates, coconut milk, vanilla and oil
until you have a smooth, thick liquid with minimal chunks of dates.
Strain the creamer with a fine mesh strainer.
Into a glass full
of ice, we went with a ratio of 2 parts coffee (which is a concentrate)
to 1 part water to 1 part creamer. Not super sweet or decadent, so you
can adjust that based on your own mood.
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