Cold-Brewed Coffee
Makes about 6 cups.
By Dennis W. Viau; modified from recipes found on the internet.
Cold-brewed coffee, as the name makes clear, is coffee that is brewed with cold water, not hot. It’s a good starting point for a beverage like iced coffee. It’s easy to make. You can make a lot of it and store it in the refrigerator. But beware: Some sources say it has a higher caffeine content. It will pop your eyes open better than your morning brew.
Ingredients:
1 cup (80 grams) ground coffee, coarse grind
6 cups (1.4 liters) room-temperature water
Directions:
Use a jar large enough to hold 6 cups (1.4 liters) of liquid, plus the ground coffee. (I use a smaller jar, but I add 2 cups of water later.)
Pour the water into the jar and add the ground coffee. Stir to wet the grounds and attach a cover. Let steep 24 hours in the refrigerator.
The following day, strain the coffee through a coffee filter and store in a bottle in the refrigerator. It should keep for several weeks.
Simple Syrup:
When making a cold beverage, granulated sugar can take a while to dissolve. For an easy solution, make a simple syrup, as follow:
1 cup (240ml) of water
1½ cups (300g) granulated sugar
Heat the water and sugar in a small saucepan over medium heat, stirring to dissolve the sugar. You don’t need to bring the mixture to a boil — only heat it until all the sugar is dissolved. Let cool and store in a small bottle for use in your favorite beverages. 1 teaspoon of this syrup is about equivalent to a teaspoon of granulated sugar.
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