Cold brewed coffee is all the rage, and for good reason! If coffee sales are slow, but your menu demands a trendy cup of joe, cold brew is the ideal solution for savvy restaurateurs. Because cold brew does not require owning pricey brewing equipment and concentrate can be stored for up to three days in the refrigerator, it is an easy and affordable way to keep coffee on the menu. Coffee lovers are interested in cold brew coffee because of the unique method of preparation.
Cold brew is created by steeping coffee grounds in cold or room temperature water for 12-24 hours, which allows for a smoother texture since hot water is not used during brewing. Although it is called “cold brew” it can still be served as a hot beverage. However you decide to market it, this method has proven to help restaurateurs heat up their beverage sales. Try it for yourself!
Ingredients and Tools:
¾ C Medium-roast coffee beans
Coffee Filter and/or Large (32-34oz) French Press
Fine Sieve (optional)
- Coarsely grind medium-roast coffee beans
- Place grounds in a large bowl or French Press
- Add 3 cups of filtered, cold or room temperature water
- Set aside for 10 minutes, then stir gently
- Cover and set aside at room temperature for 12 hours. (TIP: For stronger brew, set aside for up to 24 hours)
- Line a fine sieve with a coffee filter.
- Slowly pour coffee through sieve into a pitcher, discard the grounds. (TIP: If using a French Press, slowly press down on the lid to isolate the grounds at the bottom, and then pour coffee through a filter.)
To serve, pour over ice, drink chilled, or warm it up. Another tip for drinking it cold is to keep syrups on hand, because granulated sugar does not dissolve well in cold liquids.
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