Recipe by Cazuela
"Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or you can microwave half a mug coffee and then add half a cup of boiling water for quick hot coffee. Develop your own ratio of coffee to water for your custom brew."
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coarsely ground coffee beans
4 1/2 cups
I had this over ice. It's the only coffee I've ever had that actually tastes as delicious as ground coffee smells.
Cold brewing makes your iced coffee have a smooth tastes as opposed to hot brewing and then chilling which makes it bitter. Love this recipe. I keep it in the fridge and everyone ads their own creamer and sugar for their tastes. Also, the flavored syrups for coffee work nicely for this recipe.
Excellent. NOTE: I used Starbucks' Guatemala Antigua coffee for this recipe.
We made coffee ice cream with the results of this recipe. Excellent.
This technique is brilliant (first heard about it from Rhee Drummond, the PIoneer Woman of Cooking channel). I make this in huge quantities because I go thru gallons of this in hot weather. It is super, and is better than any commercial iced coffee you can buy. It's a bit messy to clean up, but worth every drop. And if you cold brew a gallon, it lasts if refrigerated.
This recipe is worth the time. Nothing smoother than cold brewed coffee
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 0
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