Never heard of cold brew? No stress, neither had we until we were dying of heatstroke on a recent trip to Italy and were surrounded by packets and packets of coffee. Cards on the table, cold brewing is not an Italian recipe, but it’s based on one of their traditions. In bars and restaurants throughout Il Bel Paese, you will find shot glass of chilled coffee perfect for a summer’s day. In Italy, iced coffee is not the thick, milky, stomach-churning drink you buy at your local petrol station. Like their espresso, it is short, without sugar and knocked back like a shot of tequila.
As for cold brew coffee, it’s sweeping the web and America by storm, so we thought, we’d beat the bandwagon on its way to Oz and share our version with you. What’s the difference between a cold brew and iced coffee? It’s in the name. Cold brew is actually coffee grains that are left to brew in cold water overnight. This produces a stronger, more intense coffee without the water-downed flavour that is typical in iced coffees. It’s also lower in acidity since it hasn’t been exposed to boiling water, so you get a smoother cup that’s mellow on the stomach.
Not to mention, it’s a cinch to make at home. No thank you, Starbucks, I will not pay $8 for your cold brew when I can make it at home for a buck!
You can buy special cold brew contraptions, but you really don’t need them. All you need is a French press or, if you don’t have one of those, a jar or jug.
Now open up 5 coffee pods. Just tear the suckers open and pour the grounds into your container. We’re using Gran Caffè Garibaldi’s Dolce Aroma because it’s as sweet as it sounds and has gorgeous buttery and citrusy notes that work perfectly in a cold coffee situation. And since we’re making an intense cup of steeped coffee here, we want something that has a sweet finish so we’re not craving added sugar.
Pour 2 cups of water over the grounds. If you’re using a container, cover with a tea towel. Otherwise just put the lid on your French press and leave to steep for 12 hours. This is really important. The longer you steep it, the more intense your coffee will taste. Think of it in terms of teabags and tea. It’s the same concept, but with cold water.
The next day, it’s time to filter your brew. If you’re using a container, you can filter it through a cheesecloth or a paper coffee filter or whatever you have that has really, really, really fine holes. If your sieve isn’t fine enough, you’re going to have grains in your coffee. A tea strainer would work great too.
If you’re using a French press, just press the plunger down and pour.
This brew is enough for about 5-6 shots and will keep in the fridge covered for two weeks. You can drink it straight or temper the intensity with ice and milk. Enjoy and experiment with some of our different coffee types to find one you love.