Using fresh coarsely ground coffee in a dark roast, I experimented with four methods to see which one yielded the best flavor with relative ease.
I’m married to a coffee enthusiast (thank you for your insight and help in picking a winner), whereas I approach coffee more casually (the horrors!). Still, I will venture to say that iced coffee in the summer is really refreshing. Using fresh coarsely ground coffee in a dark roast, I experimented with four methods to see which one yielded the best flavor with relative ease.
Cold brew is a method of steeping coarse ground coffee in cold water for an extended period of time and then straining.
In a medium-sized jar, combine 1 oz (6 Tbsp) coarse ground coffee beans with 1 cup water. Allow to sit for 18–24 hours. Pour through a coffee filter. Dilute with water using a 1:1 ratio (1⁄2 cup cold brew to 1⁄2 cup water). Add sweetener, milk of your choice, and ice. Enjoy!
In the jar of a French press, combine 1 oz (6 Tbsp) coarse ground coffee beans with 11⁄2 cups water. Cover and let sit for 18–24 hours. Plunge filter down and pour into a cup. Add sweetener, milk of your choice, and ice. Enjoy!
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