Keep Up Your Coffee Strength with Cold-Brew
Every year, as the temperature outside starts to creep up, I find myself questioning whether or not it’s worth fiddling with near-boiling water just to get my caffeine fix in the morning. What a few weeks earlier was a comforting part of my morning routine becomes a dreadful reminder of the discomfort to come once the sun is beating down.
But iced coffee never appealed to me. What’s so nice about diluted coffee? I like mine bold and full-bodied.
If this makes as much sense to you as it does to me, you should do what I’m doing: Switch to cold-brew coffee. Cold-brew coffee is less acidic and has a more robust, super smooth flavor that might even appeal to those who claim to dislike coffee.
We have several choices in bottles and cans available right here at the Co-op. In Mt Airy, we carry a range of brands, from Chameleon Cold-Brew from Austin, TX, to local libations from La Colombe and Backyard Beans. In Chestnut Hill, we have those brands as well as cold brew from Stumptown Coffee, based in Portland, OR.
If you’re interested in making your own, it’s almost comically simple. All you need is water, coffee, a vessel and some space in the fridge.
- Put 1 cup of coarse-ground coffee in 32-oz. mason jar. Fill with water. (If you’re using something other than a 32-oz. container, the ratio is basically four parts water to one part coffee.)
- Seal and refrigerate 16-24 hours.
- Strain the coffee through a fine-mesh strainer — the finer, the better— or nut-milk bag. Now you’re ready to drink!
Some people find the pure brew a bit intense. You can dilute it to taste with water, cream or milk. You may also find that cold-brew is wonderfully utilized in mixed drinks.
Matt Hart is the new grocery manager at Weavers Way Mt. Airy. He’s also the old bakery buyer — and the new one, too. Reach him at firstname.lastname@example.org.