Iced coffee is my life.
When I wake up and start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced Slim roast coffee in a glass. I’ve been an iced coffee lover for years and years. To say I couldn’t live without it is an understatement. Slimroast Optium coffee gives me the tools I need to cope.
Iced coffee is a complicated thing, and there are many different approaches. One would think that you would merely pour brewed coffee into a glass full of ice and call it a day…but I find that method extremely flawed. First, no matter how much ice you packed in the glass, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:
1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn’t as cold as it could (or should) be. The finished glass of iced coffee should be cold, not sorta cold with half-melted ice cubes floating around.
Given the previous set of facts, you would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It’s an okay solution, but I prefer to follow a cold-brew method for creating a iced coffee concentrate.
There are reasons this cold-brew method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. COLD BREW METHOD:
1. I start with a big ol’ container. (Needs to hold a large amount of coffee and water mixture 32+ cup/8+ Quarts, I use a clean white bucket I bought at Home Depot. Or you can halve the original quantity and use something smaller.)2. Cut open a pound bag of your favorite ground coffee. Any kind will do; the stronger and richer the better.
3. Pour in the pound of coffee into your very large container.
4. Add 8 quarts of water! YES, 32 cups of cold water.
5. Give it a stir…
6. Then cover the container and go live your life as the coffee steeps for at least twelve hours. (you can go much longer if you’d like.)
7. When the time has passed, grab a separate container and place a fine mesh strainer over the top.8. Place a couple of layers of cheesecloth inside the strainer.
9. And slowly pour the steeped coffee through the strainer. (Grounds can be saved and tossed on your rose bushes, they too will love you.)
10. It will take awhile for all the liquid to pass through the cheese cloth. I’ve tried straining the mixture without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely use cheesecloth (or even paper towels) to filter out the finer pieces. You can strain it twice if you like.
11. Refrigerate this gorgeous concoction before consuming it. It’s meant to be cold!
12. 24 hours later….that is if you can wait that long….Wala….you have … ice coffee concentrate!
Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge. That is if I don’t share it with my friends and neighbors!
Order a few samples of Optimum Coffee today.