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So I gave making cold brew coffee a try...

...and it's delicious! The stuff is like rocket fuel, and I love my coffee. I would recommend to anyone who likes their iced coffee strong!

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  1. Sounds great. How do you do it?

    5 Replies
    1. re: Aimee

      It was somewhat of an experiment. I used 24 oz of TJ's Bay Blend Coffee, coarsely ground and added 1 gallon of water. I let it sit overnight and strained through a mesh sieve a couple of times. It's a very potent brew, I drank two 16oz iced coffees yesterday morning and was buzzed for about five hours! It does the trick..

      1. re: andieb

        FYI, if you have a French press, it's super-easy to make.

        1. re: katecm

          i agree, but with the quantity I made this seemed the best route to go..

        2. re: andieb

          How much coffee do you use for one cup of coffee? (Like a Grande or Venti at Starbucks)

          1. re: josey124

            I use my French press, which I think is a 32 ounce. For that, I use about 2/3 cup of coffee. Fill the rest with cold water, let it sit overnight, and press in the morning.

      2. Oh andieb, the best iced coffee is achieved using the cold brew method. Next time you whip up a batch of base, add a vanilla bean, amazing!

        5 Replies
        1. re: HillJ

          I think you just made my day. Who'd have thought to add a vanilla bean?! ? I bet it is seriously delicious

          1. re: jcarlile

            Trust me jcarlile, so worth the 5 seconds to add the bean!

          2. re: HillJ

            oh I will, I have a feeling I'll be making this every week! :) thanks for the tip!

            1. re: HillJ

              Add some chicory too, gives it a very New Orleans Iced coffee taste, I would try the vanilla bean but I don't like the taste, except for iced cream. Any other suggestions?

              1. re: KoreyAusTex

                Since my last comment I've gone thru a number of vanilla bean alternatives...crushed cinnamon bark, one green cardamon pod, a grind of nutmeg, a grind of ginger, some cocoa powder...experiment.

                This summer Starbucks added a "summer bean" to their offerings specifically for cold brew methods. It was okay. I still prefer creating a concentrate from freshly ground beans (these days New Guinea) and keeping that in the frig to use each week. I also tried making a vanilla bean infused simple syrup to add to the iced coffee and liked that method even more than adding the v bean while grinding coffee beans.

            2. I'd forgotten how much I loved cold brewed coffee.
              I first discovered the commercial version in some of the better non-chain grocery stores in New Orleans, back (way back) before Katrina.
              They sold it in one of the plastic containers with two tops and in which you can measure a half a liquid oz. or half an oz and just pour that much off.
              Wish I had saved a few of them.

              Thanks for the reminder.
              And me with some Community dark blend with chicory.

              1 Reply
              1. re: shallots

                When I was a kid, my mother had some friends from the Netherlands. The grandmother always made cold-brewed coffee. I was too young to think coffee was anything but swill, but I remember the big jar of coffee sitting on the kitchen counter.

                Does anybody know anything about the history of cold-brewed coffee?

              2. I tried it too, but was much less impressed. it tasted more bitter than regular coffee (which, I guess, is why people describe it as a concentrate to be watered down), but from what I've read, and the laws of science, has less caffeine, ounce for ounce, than hot brewed coffee. I think I'm going back to brewing and icing.

                1. I've been using the NYT recipe this summer: http://www.nytimes.com/2007/06/27/din... My fave thus far is Ethiopian Yergacheffe, which makes a delicious citrusy, chocolatey brew best drunk black.