Cold Brew Recipe Nytimes Food
COLD BREW COFFEE, PRO STYLE
Camila Ramos, a founder of the Miami coffee shop All Day, has worked out a formulation that will appeal to coffee obsessives who are ready to take their cold brew to the next level. All Day uses paper filter bags from the brand Toddy. These filters can rip, so you should first line the steeping container with a large reusable food-safe nylon mesh bag. The steeping container must be large enough so that the coffee and water take up no more than two-thirds of the volume. Look for a local roaster, as they roast beans for the water in your area, and try to buy beans that have been roasted 21 to 28 days earlier. (You can always buy a younger coffee and let it rest.) Fresher coffees tend to be more volatile in cold brew. This recipe calls for gently agitating the coffee slurry for a full 5 minutes, which will feel like an eternity. Don't cut it short. This step is crucial to the extraction process, and will give your cold brew coffee a more dynamic flavor.
Provided by Oliver Strand
Categories project
Time 6h
Yield About 1 1/2 quarts/1 1/2 liters coffee concentrate
Number Of Ingredients 2
Steps:
- Grind coffee at a medium setting: slightly finer than what you would use for a French press and slightly coarser than what you would use for a pour-over.
- Line a 4-quart/4-liter container with the nylon mesh bag, draping the edges over the side of the pot. Place the paper filter bag in the mesh one, folding over the top of the paper filter to form a cuff to give it some structure.
- Add ground coffee to the paper filter bag. Pour 1 quart/1 liter of water onto the grounds, and gently stir the slurry with a wide spoon for 5 minutes. It's important to stir for the full period of time. Add remaining water.
- Twist close the top of the paper filter bag. (You can tie it with a piece of string.) Set a timer for 5 hours 30 minutes. During this time, do not move or otherwise agitate the container.
- After the brewing time elapses, gently lift the mesh bag out of container, and place it into a large metal strainer set on top of the steeping pot. Drain for 10 to 15 minutes. Discard the filter bag with the grounds, and decant the cold-brewed coffee concentrate into a clean 1 1/2-quart/1 1/2-liter carafe or jar with an airtight lid. Pour gently so that any remaining sediment is left behind in the pot.
- To make a cold brew drink, pour three parts concentrate over ice and dilute with two parts water. For a richer flavor, dilute with milk. For a hot drink, combine coffee with hot water or milk. The concentrate will last 2 weeks refrigerated.
Nutrition Facts : @context http, UnsaturatedFat 0 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams
NEW ORLEANS COLD DRIP COFFEE
Unless you're familiar with coffee concentrate, New Orleans iced coffee is a puzzling ritual. The first time I had it, I watched skeptically as a friend's mother filled a plastic Mardi Gras cup with ice, poured in an inch of inky coffee from a mayonnaise jar, then topped it off with milk. It was as smooth as a milkshake but had a rich coffee flavor and packed a caffeinated punch. It was easily the best iced coffee I'd ever had, yet another thing that tastes better in New Orleans.
Provided by Oliver Schwaner-Albright
Categories non-alcoholic drinks, one pot
Yield makes 8 cups coffee concentrate
Number Of Ingredients 4
Steps:
- Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.
- Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.
- To make iced coffee, fill a glass with ice, add 1/4 cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add 1/4 cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)
COLD-FASHIONED
This simple riff on the old-fashioned has become a popular way to serve Mr. Black cold brew liqueur in many bars across America. Tom Baker, the founder of Mr. Black, prefers a simple recipe calling for equal parts rye whiskey and Mr. Black, with no sugar or bitters required. But each bar has its own take. This formula, which comes from Peppi's Cellar, a bar in the NoLIta section of Manhattan, opts for Irish whiskey and a few dashes of orange bitters. The Irish whiskey lends a gentle touch to the drink, softening the kick of the coffee. But, really, with this drink, it's all about what sort of whiskey you like (bourbon also works), and how much you like that cold brew flavor, so adjust the proportions and ingredients to your taste.
Provided by Robert Simonson
Categories cocktails
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Fill a mixing glass halfway with ice. Add whiskey, coffee liqueur and bitters; stir until chilled, about 15 seconds.
- Strain into a rocks glass filled with one large ice cube. Garnish with an orange peel.
COLD BREW COFFEE
High in caffeine, this iced cold brew coffee will keep you cool on hot days while giving you the boost you need - an ultra refreshing kick-start to the day
Provided by Miriam Nice
Categories Drink
Time 5m
Yield makes 200ml
Number Of Ingredients 3
Steps:
- Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
- Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
- To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.
Nutrition Facts : Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
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