Cold Brew Coffee

Helga Glaesel de BlandingApril 1, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

With summer days quickly getting hotter in Guatemala, I wanted to find a cold beverage to treat myself and Mariano on our weekday afternoons. What better way to get us through our busy schedules than caffeine! I searched for recipes and I ended up taking ideas from two I found. To get the best flavor you should use the cold brewing method. The difference between using cold-brewed coffee and simply letting regular brewed coffee cool down and then just add ice and milk is huge. As Deb from Smitten Kitchen describes it “The coffee is less bitter, harbors no acidity and all of those background flavors–chocolate, a dark caramelization, and even slight smokiness–come through.”

Guatemalans pride ourselves for our excellent coffee, for this brew I used a mixture of equal parts of Huehuetenango and Antigua which I blend at home. (I added links so those of you who would like to learn about these coffee blends can do so).

Now, about the recipe itself, I know I won’t be spending money buying iced coffee at coffee shops anymore! This is delicious! The recipe has lasted me for 2 weeks and counting. You do get quite a lot of servings out of it, depending on the size of the glass you use and how much ice you put into them, of course. You can adjust it to your own liking, maybe add a little vanilla or almond extract? Perhaps a splash of Frangelico?

Helga

Cold Brew Coffee

Recipe Adapted from Pioneer Woman and Smitten Kitchen
Yields: 500 ml of coffee concentrate, about 12 servings of iced coffee beverage

Ingredients:
⅔ cup ground coffee
3 cups of water
splash of milk
2-3 tablespoons sweetened condensed milk, per serving

Procedure:

In a large bowl, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine-mesh strainer with a coffee filter and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow it to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass ½ or ⅔ full with coffee liquid. Add a splash of milk. Add 2-3 tablespoons sweetened condensed milk and stir to combine. Taste and adjust milk and sweetened condensed milk as needed.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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