Yesterday, soon after posting about the pros and cons, differences between perked and French Press coffees, I began preparing for today's cold brewed coffee. Yes, it's not something you can have spontaneously. Cold brewed must be made in advance and kept in the refrigerator. From what I researched it can be kept a few days, so you can try to keep a large glass jar full of it, and then make more when it begins to empty. If that's the case, you need a filter; I'm thinking of using the simple "Low-Tech One Cup Coffeemaker Filter" I bought over a year ago. The online sites I found suggested using homemade ones, like cheesecloth and even tying up the coffee grounds in a stocking, which you pull out when the coffee is brewed. Just don't launder the stocking with detergent, or you'll be tasting coffee and soap.
As you'll see, I used my French Press. Photos to follow with instructions:
|1- Put the coffee in the container of the French Press or whatever container you will use. Remember that it must be in the refrigerator at least six hours. Mine was prepared about twenty hours before drinking.|
|2- Fill with tap water and then stir.|
|3- Cover before putting in fridge. Since there is no cover for my French Press, I used a plastic bag.|
|4- It came out looking nice a dark.|
|5- I pressed the plunger to separate the coffee grinds from the luscious liquid coffee and then poured some into the mug.|
Of course the key is advance preparation. I will have to try it and filter in advance for Shabbat.
The bottom line here is: