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Ice-Coffee Brewing Tips from a Connoisseur
It is amazing to note that cold brew coffee has been for a long time the preserve of coffee connoisseurs but in summer it become a must have and going to coffee cafes to get it is expensive and it also involves the person bracing the hot summer weather. Cold brew coffee has become so popular because it has great coffee nuanced aromas and rich flavor that do not have the bitterness and acidity that is released when the coffee is brewed using hot water and all this is due to the long cool soaking process that makes all this possible.
It is possible to to brew the same great ice coffee at home and thus eliminate the need to go searching for a coffee shop in the sweltering summer sun and with the guidance from renowned coffee experts one can enjoy this delicacy in the comfort of their home. In the preparation of ice-coffee the first step is to get the measurements right but ideally one pound of coffee should give the user nine cups of coffee when they add nine cups of cold water to each coffee batch but the best procedure is to add half the coffee with two-thirds of the water first, let it sit for about five minutes, then add the other half of the coffee and the remaining water and making sure that all the coffee ground is wet.
After getting the right measurements of the ingredients the next step is to choose the container to brew the coffee and any number of cold brew systems can be used so long as all the system can filter all the fine grinds out of the brew before drinking or alternatively the brewer can use a plain glass jar to brew the ice-coffee though straining it will be the hard part. After mixing the coffee and the water, it then needs to be covered and left to steep by leaving it for half a day at room temperature or placing it in a fridge for twenty-four hours or grind the coffee into a finer texture before placing it in the refrigerator.
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The final step is to feel the strain and if the person is using a French press they have to plunge the filter then pour the mixture through a strainer that is lined with a filter or a piece of cheesecloth so that all the fine sediments are removed, but if the person is brewing in a jar they need to pour one ounce through the cheese cloth to strain out all the grounds and then they need to repeat the same procedure with a filter or a new piece of cheesecloth to catch the sediment.The Essential Laws of Coffee Explained