The June buzz blog is upon us, yet the weather fails to encourage us to
put away our sweaters and break out the flip-flops and patio sets. I have hope,
though, that those hot, sunny days we have been dreaming about are just around
the corner. To keep my spirits alive for warm weather, I have been experimenting
with preparing cold-brew iced coffee. I have perfected a recipe that creates a
smooth, balanced, crisp cup of coffee and would like to share it with you.
Cold-brew coffee is an impressive drink to serve to visiting friends when a
refreshing, delicious, caffeinated beverage is in order. Watch the video below
to see how its done!
Recipe: COLD BREW COFFEE (yields: 1 gallon)
INGREDIENTS:
· ½ Pound Stone Creek Coffee SUMMER BLEND* ground for a French Press (course grind)
· 1 Gallon Cold Filtered Water
· Cheesecloth
· A Rubberband or String
· 1 Gallon Pitcher
DIRECTIONS:
· Fold the cheesecloth into an approximate 15in.x15in. square. Be sure to double layer the cheesecloth.
· Pour the ½ pound of coarsely ground Summer Blend* into the double layer of cheesecloth.
· Bring the sides of the cheesecloth to the top of the grounds to create a bundle of coffee. Be sure to enclose all of the grounds.
· Fasten the rubberband or string around the top of the cheesecloth securing the grounds inside. IMPORTANT: Be sure to leave room for the grounds to expand in the brewing process. Leave about 3 inches from the top of the grounds to the fastener. This will allow all the coffee flavors to be released.
· Place the coffee bundle inside the one-gallon pitcher.
· Top the bundle off with one gallon of water. Be sure the coffee bundle is immersed in the water.
· Allow the coffee to sit out on the counter for 12-15 hours.
· After the 12-15 hours, remove the coffee bundle and refrigerate.
· Serve the coffee over a full cup of ice.
*Any Stone Creek Coffee would work, but the Summer Blend is what was used in the testing for this recipe.