Sunday, October 6, 2013


Concentrated liquids are easily available when it comes to juice, soups and even powdered tea.  When it comes to that craved cup of coffee, there is nothing like a cup of fresh brewed coffee.  Or is there?  How about concentrated cold brewed coffee?

It appears that if you cold brew coffee, it is less acidic and concentrated means you add water, milk, cream, sugar and drink it just the way you like it.  Does it mean that you have to hunt for yet another machine?  No.

According to one recipe that I found…Grab a 2-quart pitcher and place 4 ½ ounces of your favorite coarsely ground coffee.  Add 2 ½ cups of cold water.  Stir. Cover and place the container in the refrigerator…you can actually leave it out at room temperature.  Leave this “brewing” for 12 hours or up to a day.

Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.

Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.

I am presently doing this and do not know exactly how much it yields when completed.   The amounts of ground coffee and water might depend upon how much you will use in the next 5 days.
You can figure out what to do if you want your coffee hot or cold, with or without sugar, etc.

An option to this is purchasing a bottle of the cold brewed concentrated coffee from one of two places. Grady’s makes an iced coffee concentrate using a combo of coffee and chicory. Chicory used to be a substitute for coffee.  Using a New Orleans recipe, the roasted chicory is said to add a bit of sweetness and mellow out dark coffee roasts.  Is it made in New Orleans?  Nope.  It comes out of a plant in Brooklyn, NY and only comes in “caffeinated”.  Check out their website for further info, locations to buy, and recipes.

Trader Joe’s has their own brand of cold brewed without chicory.  I personally found this one to be tastier.  Then again, it may depend upon the coffee itself. 

I pour some in a tall glass of really cold milk.  To sweeten it I will take some water, place it in a pot and heat it up to melt the sugar.  I’ll let it cool off before adding it to my glass of coffee-milk.

Being sensitive to caffeine, I’m preparing the brew with a de-caf.   Will let you know how it call turns out.  Coffee completed. I used a strainer that I have from a yogurt making kit.  Strong coffee even though decaf.  

Next try will be using a light roast with caffeine. 

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