Summer is in full swing in Wyoming, and while a trip up to the Snowies still reveals quite a bit of snow pack, the lower elevations have been sweltering (for a Wyomingite, anyways). The best way to beat the heat? Why, a refreshing cold-brewed coffee of course!
At the Downtown Farmer's Market on Friday, we served up a few gallons of cold-brew samples to our customers. There was quite a bit of talk around the ideal way to make cold brew, and many people asked for a recipe. There are indeed several ways to make this fantastic Summer libation, and today we are going to go over the easiest: the immersion method.
Cold-brew immersion is one of the easiest ways to make coffee. It can be done with the simplest of items and doesn't even require a scale, unlike just about every other brewing method out there. The reason you don't need a scale is that the resulting beverage is a concentrate -- just add water, ice, or milk to taste, which compensates for any variation in the ratio.
- Grind 100g of coffee very coarsely (french press or coarser) and add to the bottom of your container.
- Add 500g or 500ml of cold water. Make sure all the grounds are wet, then seal the container and let set in your refrigerator for 12-16 hours.
- Once brewed, filter the liquid through a coffee filter or cheese cloth into your preferred vessel. That's it!
- Measure about 1 cup of whole bean coffee and grind very coarsely. If you have pre-ground coffee, use about 1/3 - 1/2 cup. Add to the bottom of your container.
- Add about 2.5 cups of cold water. Make sure all the grounds are wet, then seal the container and let set in your refrigerator for 12-16 hours.
- Once brewed, filter the liquid through a coffee filter or cheese cloth into your preferred vessel. That's it!
