Summer has arrived! And what better way to cool off than with a delicious iced coffee?
This coffee preparation method has several positive features:
The slow infusion extracts all the fantastic flavor of the coffee from the beans (and yes, the caffeine too - don't worry!). But it also leaves behind most of the compounds that can make coffee bitter and acidic. This means that cold-brewed coffee is incredibly smooth and almost sweet-tasting. Perfect for iced coffee.
Recipe
Ingredients:
- 60 grams of coarsely ground coffee
- 0.5 liters of cold water
Instructions:
- Start by measuring 60 grams of coarsely ground coffee.
- Pour the ground coffee into a container or glass carafe.
- Add 0.5 liters of cold water to the container with the coffee. Stir gently to ensure that all the coffee is immersed in the water.
- Cover the container with a lid or plastic wrap to prevent dust or external odors from contaminating the coffee.
- Place the container in the refrigerator and let the coffee infuse for at least 12 hours, but preferably up to 24 hours. The infusion time may vary depending on personal preferences regarding coffee strength.
- After the desired infusion time, remove the container from the refrigerator.
- Prepare a second container or carafe with a fine-mesh filter or cloth filter placed over it. Pour the infused coffee through the filter to separate the coffee grounds from the beverage.
- Repeat the filtering process if necessary to obtain coffee that is completely free of sediment.
- Your cold brew coffee is ready!
- Store the cold-brewed coffee in the refrigerator and consume it within 3-4 days to enjoy its flavor at its best.
