This month GRID magazine in Philadelphia is printing my article on cold brewed coffee. If you happen to live in the area, pick yourself up a copy, a mason jar, and a bag of coffee and go at it! However, for those of you who don’t live in Philly, you can still get the article right here, or in the digital edition of GRID.
Cold brewed coffee has a long and delicious history in New Orleans. Traditionally brewed at home in old mayonnaise jars with chicory, heavily sweetened and sipped on porches in the hot summer sun, it calls up images of the perfect lazy summer afternoon. Although the method was made popular throughout the South in 1964 Todd Simpson who developed the technique based on ancient Peruvian brewing methods, it wasn’t until a few years ago that this method of brewing iced coffee really started to make it’s way into the serious coffee scene. It is more or less a sun-tea version of making coffee, where you soak the grounds overnight in water straight from the faucet and wake up in the morning to a magical elixir. Cold brewed coffee quickly became the standard in specialty coffee houses because of it’s unique flavor, low acidity, and ease to make. Where most brewed coffee becomes bitter and unpalatable as it cools, losing important flavors and aromas that make hot brewed coffee so delicious, cold brewed coffee absorbs and preserves a gentle, almost sweet, flavor creating a concentrate that can last as long a week in the refrigerator. And it really is gentle. With less than 60% the acidity of hot brewed coffee, it has become the savior for those with stomach problems who can’t normally drink coffee. But besides the remarkable flavor, possibly the best part about cold brewed coffee is that you don’t have to turn on the stove in the middle of the summer heat to make it.
Cold Brewed Coffee
Ingredients (makes 2 large glasses):
- 1 cup of coarsely ground Corsica coffee from La Colombe
- 1 quart sized jar
- French press, fine mesh sieve, or cone filter
- In a quart sized jar, soak 1 cup of coarsely ground coffee in water for 12-24 hours.
- Strain the coffee and store in the refrigerator.
- To use the concentrate, mix it with water or milk and sweeten to taste. Serve over ice.