A staple. An absolute staple in our home, and in homes around the world. It is the fuel that drives us to get out of bed in the morning, coaxes us to work across freeways, keeps us warm during torrential downpours, and awake through the night shift. Some of us can not function, or simply do not want to without our cup of Joe.
During busy weeks our espresso machine is working overtime, and hot coffee doesn’t always cut it for Hubs- so we go the cold brew route. It is a smoother richer espresso, since there is no heat hitting your beans there is very little acidity released. Brew it up, leave it in the fridge for when you are ready for a cup. It should last at least a week- but ours has never made it that long.
Cold Brewed Iced Coffee
Yield: 4 Cups Espresso
Time: 12 Hours
1 Cup Medium- Coarse Ground Espresso Beans
4 Cups Water
Grind the Coffee Beans fresh to a medium/coarse grind add to a jar large enough to hold five cups of liquid. Pour in your room temperature or slightly colder water. Lid, and give the jar a gentle shake to distribute the grinds in the water (they tend to float). Leave on counter out of the sun for 12 hours. Drain- through cheese cloth. Make your Iced Coffee as desired- I poured about 1/2 cup espresso over ice and added cream. Hubs was in heaven!