Wake Me Up When September...Begins
September is one of my favorite months to enjoy cold-brew coffee. In July and August, in Louisville KY, when the Ohio Valley is humid like the Amazon rainforest, I just want to be in the air conditioning. But as September rolls around, I start to enjoy being outside again and especially love to sit on my porch in the cool morning with some coffee. Cold-brew isn’t everyone’s choice for morning coffee but I like it for two reasons: 1. It’s refreshing, which helps wake me up as much as the caffeine 2. It’s ready to go out of the fridge, so it is less work than even a Keurig brew.
What is Cold Brew?
Cold Brew isn’t just hot coffee made colder, it’s coffee brewed with cold water. It has a very different flavor from hot coffee, even different from hot coffee that has been chilled. Cold brew has exploded in popularity in recent years, but just like anything new, there hasn’t exactly been a consensus on how to make it, or even what it is supposed to taste like. So, before we developed a cold brew recipe, we needed to decide what we wanted out of it. Foremost, cold-brew should be refreshing. The other aspects of the brew need to support that goal. At cold temperatures we are less able to perceive sweetness and flavor, so the brew needs to be strong, even more so because cold brew added to ice will get watered down as the ice melts. And there is nothing worse than a lingering aftertaste to ruin refreshment, so the finish needs to be smooth and quick. We did some experiments and came up with our favorite method for the best refreshing cold brew.
The Best Refreshing Cold Brew
- 200 g coarse ground Fast Track Espresso
- 1200 g water at room temperature
- Place coffee and water into a sealed mason jar and agitate to fully saturate grounds with water
- Leave at room temperature for 24 hours.
- Filter coffee with a Chemex or other paper filter.
- Filtered coffee concentrate will keep in the fridge, sealed, for several days.
- To serve, mix with equal parts ice water and pour over ice.