When it is a bloody awful temperature outside (110 degrees, anyone??), the last thing I want in the morning before heading out the door is hot coffee.
Cold-brewed coffee that isn't acidic and pretty much makes itself. It is notorious for being a smoother, less acidic form of coffee and adding some sprigs of mint enhances its other fine qualities. Trust me on this.
I will tell you this - there were several lessons learned from this endeavor...
First of all, when the guiding recipe says to use coarsely ground coffee and to wrap that coarsely ground coffee in cheesecloth while it sits for 16 hours, you should listen. Otherwise, you will end up with a lot of residue and coffee grounds all over the place while your engineer spouse can't stand it any longer and takes over in an attempt to filter out the grounds.
Follow the instructions.
After you've actually followed the instructions, you'll have a concentrated brew that needs some diluting - you can drink it straight up with filtered water or pour in a little almond milk and enjoy the love. You'll feel like a new person.
Follow the instructions below and you will have one heck of a tasty beverage on your hands, fellow coffee-lovers.
*based on Slate's Iced Coffee recipe
1. Wrap the coarsely ground coffee beans and sprigs of mint in two layers of cheesecloth. Secure with unbleached butcher's twine.
2. Place the cheesecloth bundle in a container that can hold 16 ounces of filtered water. Pour the water over the bundle and cover. Allow the coffee to brew for 16-18 hours.
3. After steeping, remove the coffee bundle and squeeze excess liquid into the reserved liquid. Pour the coffee through a coffee filter and into a medium-sized pitcher or large Mason jar. Repeat this step until coffee is clear and free of any excess grounds or sludge.
4. Once the coffee has been filtered, add 12 ounces of cold filtered water (add more or less to taste) and stir. Pour over ice and enjoy.
Happy Monday, friends!
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