Comments on: Time for A Cold Brew…Coffee http://trueslant.com/kimodonnel/2010/07/08/time-for-a-cold-brew-coffee/ a mix of news, info and commentary about where our food comes from, kitchen stories and recipes (always tested), including a weekly meatless blue plate special. Sun, 28 Apr 2013 02:32:18 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: fairlingtonblade http://trueslant.com/kimodonnel/2010/07/08/time-for-a-cold-brew-coffee/comment-page-1/#comment-629 fairlingtonblade Sun, 11 Jul 2010 02:28:07 +0000 http://trueslant.com/kimodonnel/?p=1391#comment-629 I remember my parents' coffee toddy from my teenage years. When doing cold coffee drinks, we tend to use stove top espresso, ice, and milk. I do like the mellow flavor of cold brew coffee, though. BB I remember my parents’ coffee toddy from my teenage years. When doing cold coffee drinks, we tend to use stove top espresso, ice, and milk. I do like the mellow flavor of cold brew coffee, though.

BB

]]> By: Kim O'Donnel http://trueslant.com/kimodonnel/2010/07/08/time-for-a-cold-brew-coffee/comment-page-1/#comment-619 Kim O'Donnel Fri, 09 Jul 2010 04:57:11 +0000 http://trueslant.com/kimodonnel/?p=1391#comment-619 Hey Zach, I strain the steeped mixture with a fine-meshed sieve, and it works really well. Yes, absolutely, a French press works, and of course you can buy yourself a "toddy" sock which hard-core pour-over coffee fiends have on hand at all times. Hey Zach, I strain the steeped mixture with a fine-meshed sieve, and it works really well. Yes, absolutely, a French press works, and of course you can buy yourself a “toddy” sock which hard-core pour-over coffee fiends have on hand at all times.

]]> By: <fb:name linked="false" useyou="false" uid="1">Zach Hensel</fb:name> http://trueslant.com/kimodonnel/2010/07/08/time-for-a-cold-brew-coffee/comment-page-1/#comment-618 Zach Hensel Fri, 09 Jul 2010 04:47:58 +0000 http://trueslant.com/kimodonnel/?p=1391#comment-618 I happened to make this yesterday; although I just used whatever coffee I had left (a quarter pound maybe), filled a pitcher with water, mixed, and waited a day. Not exactly your jet black concentrate, but stronger (yet less acidic) than regular iced coffee... and a more economical yield, I think. There's really no way to screw this up, and for my money it's actually easier than making ice coffee the usual/inferior way. One thing is that it is somewhat of a pain to filter well since the grounds are extra saturated and tend to clog coffee filters. You can speed this up by using a french press; a cheesecloth would probably work as well. I happened to make this yesterday; although I just used whatever coffee I had left (a quarter pound maybe), filled a pitcher with water, mixed, and waited a day. Not exactly your jet black concentrate, but stronger (yet less acidic) than regular iced coffee… and a more economical yield, I think.

There’s really no way to screw this up, and for my money it’s actually easier than making ice coffee the usual/inferior way. One thing is that it is somewhat of a pain to filter well since the grounds are extra saturated and tend to clog coffee filters. You can speed this up by using a french press; a cheesecloth would probably work as well.

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