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How To Make A Cold Brewed Coffee – Prepare An Excellent Coffee In Infusion Methods

How To Make A Cold Brewed Coffee – Prepare An Excellent Coffee In Infusion Methods

Fed up with espresso? Bored with filter coffee? Addicted to caffeine? It may be time to switch to cold-brewed coffee gave you the few bits of advice to make your cold-brewed coffee tastier.

Unless you’ve spent the last few years in a Himalayan cave, you’ve certainly noticed that coffee has become more emancipated and more diverse, not just in Brooklyn. In the cozy comfort of sophisticated coffee shops, in which demonic baristas rob you of your money for a simple cup, you can now order your drink by taking into account the variety of coffee, where it comes from, or how it is prepared. Certainly, it’s more complicated than being content with a “little black”, but you also gain in taste and pleasure.

 

On this subject, I realized to my colleagues that very few of them had ever tried cold-brewed coffee, also called cold brew coffee. A situation quite surprising, given the number of expressos, engulfed every day by members of the editorial staff.

 

Not Cold, But Cold Infused

 

Cold-brewed coffee, as its name suggests, has nothing to do with a cold coffee (the one we forget near the computer keyboard). In a coffee machine or an espresso machine, coffee “hot” is created when mixing hot water with ground coffee beans. The temperature helps, the water extracts the aromatic compounds of the coffee, is dyed of this beautiful color brown / black, and, tadaaam: the coffee is ready. On this subject, and in order to shine in society, know that this beautiful dress is due to molecules named melanoïdines, which are powerful antioxidants that are also found in the bread crust, in some beers and in a lot of other food.

Same scenario in the cold-brewed coffee, except that the temperature, much lower, modifies the quantity and the nature of the molecules extracted from the coffee. The result is a coffee with an aromatic profile very different from the usual coffee. It is softer, rounder, less bitter and less acidic. And also a little more full-bodied caffeine: it is the perfect companion of misty mornings. And to do it, no need to break your piggy bank at the corner coffee shop, even less to invest in a “drip tower”.

No, to make it at home, all you need is a Bodum-style plunger coffee machine and a good sized coffee (size 8 and up if you grind it at the supermarket). If you do not have this kind of coffee maker on hand, use a simple seal jar, or even a salad bowl. If you do not have a salad bowl, I can not do anything for you, no, but.

Place the ground coffee in the container used. We often recommend a 1 for 8 dilutions, you can start like this (100 g of coffee per 800 mL of water, for example) and adjust according to your taste for the following coffees. The water must be at room temperature, do not fuss.

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Mix well for one to two minutes. Yes, it’s long but you have to optimize the contact between water and coffee, if you let the coffee settle down it will have less taste.

Close the jar or cover the salad bowl/coffee maker, and let infuse at least ten hours, ideally 18 to 24 hours. You can put it in the fridge, it’s not forbidden.

This time elapsed, filter the coffee into another container (either with the piston or with coffee filters, a cloth or household paper although I prefer to say the word Sopalin, more fun). You can filter two or three times to get rid of the liquid particles.

It’s ready! You can serve it on ice, cut it with water, or just drink it as is. You can also make it warm to drink it hot, it will keep the same taste. The remaining coffee is kept cool for one to two weeks.

Article by – Lilly @ Coffeelifious 

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