I do the same. Makes it easier when your bleary eyed persona falls out of bed and you can barely think at 0 dark thirty. That first sip after the microwave is almost heaven.
Does anyone add a dash of salt to the grounds before brewing?
My mom would do that; seemed to cut down the bitterness.
If anyone here remembers Ol’ Remus at The Woodpile Report, he once opined at length about cold-brewed coffee. He got me hooked on the stuff… much less acid, brings out the natural sweetness of coffee. So I got a cold brewer from Amazon ($16 at the time, more now no doubt), bought whole bean Sumatra coffee at a local store and ground it, in-store, to an espresso fineness. Topped the brewer infusion mesh up to where the mesh ends (leaving about 1.5-in. space at the top, screwed down the top, and let drop into the carafe filled with filtered water until it seeks its own level, and gently screw on the infuser-top combo. Give it a few hearty shakes and the brewing starts immediately. Put it in the fridge overnight, shaking it a few times whenever you pass by the fridge.
After 12 or 18 hours you have a thick coffee concentrate, way too strong to drink as-is. I measure a 1/4-cup of the concentrate into a coffee cup, top with filtered water, and heat in the microwave about 2:30 min.
I’ve never gone back to hot-brewed coffee now that I’ve discovered (thanks to Ol’ Remus) the way to the best cuppa I’ve ever had….anywhere. Even the coffee at the Le Meridiene Hotel Restaurant in London can’t compare with my cold-brewed coffee.
Same here, wake up, flip the switch
Cederq, I thought it was the whole dancing-naked-around-the-camper scene that got your lifestyle moved to the hours of darkness? Or is that still a work in progress?
I do the same. Makes it easier when your bleary eyed persona falls out of bed and you can barely think at 0 dark thirty. That first sip after the microwave is almost heaven.
Does anyone add a dash of salt to the grounds before brewing?
My mom would do that; seemed to cut down the bitterness.
If anyone here remembers Ol’ Remus at The Woodpile Report, he once opined at length about cold-brewed coffee. He got me hooked on the stuff… much less acid, brings out the natural sweetness of coffee. So I got a cold brewer from Amazon ($16 at the time, more now no doubt), bought whole bean Sumatra coffee at a local store and ground it, in-store, to an espresso fineness. Topped the brewer infusion mesh up to where the mesh ends (leaving about 1.5-in. space at the top, screwed down the top, and let drop into the carafe filled with filtered water until it seeks its own level, and gently screw on the infuser-top combo. Give it a few hearty shakes and the brewing starts immediately. Put it in the fridge overnight, shaking it a few times whenever you pass by the fridge.
After 12 or 18 hours you have a thick coffee concentrate, way too strong to drink as-is. I measure a 1/4-cup of the concentrate into a coffee cup, top with filtered water, and heat in the microwave about 2:30 min.
I’ve never gone back to hot-brewed coffee now that I’ve discovered (thanks to Ol’ Remus) the way to the best cuppa I’ve ever had….anywhere. Even the coffee at the Le Meridiene Hotel Restaurant in London can’t compare with my cold-brewed coffee.
Same here, wake up, flip the switch
Cederq, I thought it was the whole dancing-naked-around-the-camper scene that got your lifestyle moved to the hours of darkness? Or is that still a work in progress?