Cold Coffee | Part 1 |
Summer in the Panhandle means one thing to me; unbearable heat. We recently hit our first day of 100° but everyone still wants to get caffeinated. Luckily, there are some good ways to prepare cold coffee to fight off the blend of Texas sun and hot wind. I’m a bit of an anomaly because I absolutely love hot coffee on hot days. Despite my coffee preferences, over the next few months, I’m going to be sharing a few different ways to brew iced coffee at home to beat the summer heat.
I refer to this method the Mason Jar method because I use a large Mason jar as my brew vessel. Aside from the jars, you'll need; cheesecloth, a funnel and coffee filters. I like this method because it doesn't require any special equipment like scales or gooseneck kettles. You can use any vessel that is between 1 and 1.5 liters or you can use a few small vessels that add up to the total liter. Make sure that whatever vessel you decide to use can withstand hot water. You'll need to do the math to make sure each jar gets an equal portion of coffee and water. The short version of this recipe is coffee, water and at least 12 hours.
The recipe calls for 10 ounces of coffee. Good news, Palace Coffee bags are 10 ounces! You could easily double the recipe if that isn't enough cold brew for you. If you’re working with a different amount of coffee use 1 cup of water per 1 ounce of coffee.
- 10 oz of coffee ground in the coarsest setting
- 10 cups of water (filtered is always, ALWAYS best)
- 1 liter brew vessel
- Coffee Filter (You can buy a cheap pack at any grocery store. I suggest you buy white filters, instead of the natural brown filters)
Place coffee grounds in your brew vessel.
- Heat up 3 cups of water to a boil. (Use a microwave and microwave safe container to save some time) The other 8 cups of water will remain at room temperature.
- Add your hot water to your coffee grounds. Stir everything up to make sure the coffee grounds are fully saturated. There should be no dry pockets left.
- Add the remaining 8 cups of water to the slurry of coffee and water. Give it a few stirs to make sure everything is mixed well.
- Put on the lid and place in your refrigerator for somewhere between 12 and 24 hours. We like 18 hours at Palace, but you do you. Make sure you plan ahead so your cold brew isn’t ready in the middle of the night.
- Right before your cold brew is done you need to prep the filters. Line the funnel with a couple layers of cheesecloth topped with a coffee filter. The coffee filter will help cut down on the gritty texture of cold brew.
- Pour your cold brew slowly through the filter. It will be a slow drain, so you’ll need to pour some into your filter and wait. You may even need to scoop out some of the coffee grounds to make room.
- You made cold brew concentrate!
- The resulting beverage is a concentrate. That means it is incredibly strong. You can pour some over a big chunk of ice and sip it like a nice whisky. If you want something easier to drink, add equal parts cold brew concentrate and water. You can play around with the cold brew-to-water ratio, but I’ll leave that up to you.
If that process sounded way too messy or too DIY for your taste, check out the Toddy Cold Brew Coffee Maker. You won’t have to collect the various tools needed and can still use this simple method. If you already have a automatic brewer or pour over brewer, tune in next time and I’ll teach you to make delicious coffee brewed over ice.