$Header: /repo/per-bruce.cvs/com/doc/recipe/cold-coffee-brew.html,v 1.6 2024/03/28 06:14:55 bruce Exp $ http://www.thekitchn.com/how-to-make-coffee-concentrate-to-serve-hot-coffee-to-a-crowd-cooking-lessons-from-the-kitchn-187198 How To Make Coffee Concentrate to Serve Coffee to a Crowd Makes about 1 quart of concentrate (about 3 quarts brewed coffee) What You Need Ingredients 12 ounces coffee, coarsely ground 6 cups water (plus more for serving) Equipment 2 large bowls or pitchers Kitchen towel or cheesecloth Sieve Large coffee filter Covered container to store concentrate (such as a quart-size canning jar) Instructions Steep the coffee overnight. Place the ground coffee in a large bowl or pitcher and cover with 6 cups cold or room temperature water. Stir to make sure all the grounds are wet. Cover with a tea towel and let sit on the counter for 24 hours. Strain the coffee concentrate. Place the sieve in the other large bowl or pitcher. Wet the coffee filter and use it to line the sieve. (I use an unfolded Chemex filter paper in these photos. A large filter for urn-style coffee makers would also work.) Carefully pour the coffee and grounds into the sieve, stopping whenever it gets too full. Let sit undisturbed until there is no more liquid dripping through the sieve, which can take 30-45 minutes. You will have about one quart of liquid. Transfer the concentrate to a covered container. Discard or compost the grounds. Pour the strained coffee concentrate into a covered container for storage. Store the concentrate in the refrigerator for up to one week. Dilute the concentrate with 2 parts boiling water. When you're ready to make coffee, bring the appropriate amount of water to a boil. I like the ratio of 1 part concentrate to 2 parts water, but you can experiment to see what tastes best to you. Pour the concentrate into a carafe or thermos. Slowly add the hot water and serve. Additional Notes: If you would like to start with a different amount of beans, use a weight ratio of 1 part coffee to 4 parts water. (So 16 ounces of coffee beans would use 64 ounces, or 8 cups, of water.) The concentrate can also be used to make iced coffee. Dilute the concentrate with 2 parts cold water and serve over ice. Of course, you don't have to use the concentrate to serve a crowd. Just use the ratio of 1 part concentrate to 2 parts boiling water to make as much or as little coffee as you want. ----------------------------------------------- http://www.chow.com/recipes/30487-basic-cold-brewed-coffee Difficulty: Easy | Total Time: 10 mins, plus 14 hours steeping and chilling time | Makes: 2 cups of coffee concentrate One of my biggest pet peeves is ordering an iced coffee and watching the barista pour piping-hot coffee over ice, a sure way to yield an insipid, watered-down drink. Chilling hot-brewed coffee is marginally better, but cold-brewed coffee is where it’s at. You don’t need any fancy equipment, just time and a big pitcher, and you’ll have smooth, concentrated coffee that you can dilute with water, ice, or even a little booze. Game plan: The coffee needs to steep for at least 12 hours, so plan accordingly. You can brew the coffee in a 32-ounce French press if you prefer. Place the ground coffee and water in the pitcher, place the plunger lid on top, but don’t press the plunger down. After the coffee grounds have steeped, gently press down on the plunger until the grounds reach the bottom of the pitcher. Then proceed with step 2 of the recipe. The resulting coffee from this brewing method is concentrated, so consider diluting it with equal parts milk or water. If you don’t heed this advice, don’t blame us for the jitters! INGREDIENTS For the coffee: 4 1/2 ounces coarsely ground coffee (about 1 3/4 cups) 3 1/2 cups cold water For serving: Milk, half-and-half, or water Simple Syrup Ice INSTRUCTIONS For the coffee: Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day. Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer. Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days. For serving: For each cup of iced coffee, dilute the concentrate with an equal portion of milk, half-and-half, or water. Sweeten with simple syrup if desired and top with ice. ------------------------------------------------------- http://www.bonappetit.com/recipe/cold-brew-iced-coffee-concentrate Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheese-cloth. Let stand at room temperature for 15 hours. Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids. Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. Coffee concentrate can be made 2 weeks ahead. Keep chilled. Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water.
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