It must have been shortly after I was introduced to my first espresso martini, that I heard rumblings about cold brew coffee. A few articles, then a select brand of coffee specifically for cold brewing appeared on the shelves of the grocery store. I asked about, but it was still not big news over here in the UK. But I was intrigued.
I kept proposing it as a taste off specifically for the above mentioned martinis (they have become a bit of an addiction, to be fair). However, life got in the way and the idea was parked. Actually it was saved amongst the ever growing list of things I must try soon. Then, it happened. Another recipe came across my path which was based on cold brew. A smoothie no less.
Here it was. The cold brew must now move immediately from eventually make to ‘must make now’. Well, more accurately, make now and enjoy in about 12 hrs. The time frame on this cannot be rushed. This is the entire premise of cold brew. Long slow brewing, resulting in a most decadent, sweet, caffeinated extract of dark liquid. No bitterness here!
It is truly revolutionary. I also don’t understand why on earth it took me so long to embrace it. Don’t worry, I am making up for it. We have cold brew on the counter most evenings. Although, I still haven’t ventured to martini stage yet. It has been purely for the morning routine. However…. I also think it will be divine for Granizados on a hot summer day. Or for an iced coffee. Or for this amazing breakfast smoothie – Coffee Cashew…
So where do we start? Simple enough. There is a really simple ratio for this, which is 8:1, water to coffee. So for every cup of cold water you will need two tablespoons of ground coffee.
Place the coffee into a container with the water and leave it overnight, or for a minimum of 12hrs and up to 24hrs.
The grind of coffee will have an affect on your final product. The coarser the ground, the clearer your finished product will be. This will be significant if you are making a drink where you won’t be adding any milk (or milky alternatives) to your drink and would therefore want it to look clear – such as an espresso martini.
When the coffee has finished brewing, you will need to strain the grinds from the coffee, which can be done through a coffee filter a couple of times, alternatively you can also use a French press.
Cold brew coffee can be kept for up to two weeks in the fridge. Making it worth your while to make extra, just in case.
2tbsp Espresso Roast coarse ground coffee
1 cup cold filtered water
Place the coffee grind into a glass jar or bowl which you can seal and slowly mix in the water with the grounds. Allow to sit somewhere cool for at least 12 hrs (but no more than 24hrs) before straining through a coffee filter or muslin.
Store in an airtight container in the fridge for up to 2 weeks.