Friday, August 9, 2013

Cold-brewed coffee

Cold-brewed coffee  on *sparklingly  |
{  Cold-brewed coffee + Ronnybrook goodness...and a handmade knit cotton napkin—shocking, right?  }

I have a new favorite weekend indulgence that falls in line with all of my regular weekend requirements: it's cozy + yummy + homey. The fact that it requires a bit of planning might seem like a bad thing, but I'm fully in the camp of believers that find a little pleasure in anticipation, the waiting—as long as it's not too long, of course.

So if you enjoy coffee, enjoy milk (or "milk", meaning, not just from cows or goats, but from nuts or rice, too!) and want to taste an even more beautiful, harmonious joining of the two, I insist you try a pot of cold-brewed coffee this weekend. It's so smooth, not at all bitter or acidic, and all the "notes" that people say this or that coffee has comes across bright and clear. Bonus: since the flavor is so rich and mellow, it actually tastes sweeter than hot-brewed coffee—so you might not need to add any sweetener of your own!

All you'll need is fresh water, coffee, whichever milk you prefer (if you don't want black coffee—and, I would recommend anything but coconut milk. I can't ever seem to get it to work with coffee!), and some sort of container and strainer (a French Press is perfect for this). You'll also need a 12'ish-hour bout of patience.

Here's how I stir mine up for a full-bodied brew that's not crazy robust, but definitely not weak:
-  8 ounces of water
-  4 tablespoons of coffee

Pour the water over the coffee grinds, stir briskly, cover the container, and then just let it be. I put mine together on a Friday evening and come Saturday morning I press the plunger down on my mini French Press and pour out an almost-chocolate-syrupy stream of goodness into my glass and top it with my favorite Ronnybrook milk.



  1. Replies
    1. It helps that as soon as I set the coffee I go to sleep——if I had to sit around all day staring at it willing it to brew, I would never make it! ;)


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