For hundreds of years hot water was the primary way to brew coffee. With the popularization of all things hipster and artisanal in the past few years, along came cold brew coffee.
Quite the opposite of hot brew coffee, cold brew coffee entails steeping coffee grounds in cold water for a period of 12-24 hours to produce a smoother, more concentrated (and tastier in my opinion) concoction that’s much friendlier to sensitive tummies.
It’s little known that cold brew coffee has in fact been around for hundreds of years. I wish it had been common sooner, as the first time cold brew’s lips touched mine I was in love love love. Now, I rarely drink hot brew coffees. Every coffee shop has a different method of making the drink, so I make it a point to seek out new renditions to try.
Admittedly, a lot of cold brews have started tasting the same, few as good as the first time, many reminiscent of water. I craved the smooth, dark taste….so, I made it myself! The downside is that it takes many (passive) hours to make, the upside is that you can make a big batch and enjoy it for the week! It’s dang easy, and if I opened a boba shop, a variety of this will probably be on the menu.
For this drink, I suggest medium/dark coffee. I’ve made it with Kirkland Colombian Supremo Medium Roast as well as a half and half mix of Signature’s Kirkland Starbucks Medium Roast and San Francisco Bay French (Dark) Roast. The second option is a bit extra, but my dad, an ex-coffee roaster, always says: “lighter roasts for aroma, darker roasts for taste!”
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