cold brewing

As we enter the iced coffee season, it seems that the hottest trend in the world of caffeine is “cold brew”. Though I still feel unsure about how it differs from iced coffee, we decided to try our hand at making some.

After having some deliciously cold brewed coffee at my favorite little South Boston shop, American Provisions, I immediately purchased the brand of bean they were using, asked how they made it, and went on my way to experiment.

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boston roasted, home brewed

Flatblack roasts their coffee beans right in Boston. The Italian roasted variety that we chose has a rich, smoky flavor, ideal for holding up to the unheated brewing and being served over ice.

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The beans get coarsely ground, and are covered with cold filtered water and left to steep at room temperature for 12 hours. They are then strained through a wire sieve fitted with a coffee filter. What you get is a very concentrated liquid that you then cut with cold water (more or less depending on how strong you take your coffee) and then pour it over ice.   And it’s good. real good. It’s not at all bitter, and the flavor stays soft and pleasant because it is never heated.

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all the kinds
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lemon filled. do it you won’t.

If you’re smart, you’ll serve this with donuts. You might have noticed I have a slight addiction to donuts. These are truly my favorites though, from Hole in One in Eastham on Cape Cod. I dream about these donuts. They have my favorite: lemon filled (the most underrated flavor of all time); but their toasted coconut, chocolate coconut, and sugar raised filled with raspberry jam could all ruin other donuts for you forever.

the one and only
the one and only

I am still not confident in my cold brewing, but if you want to give it a go check out these instructions.

cawfee.
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cold brewing

One thought on “cold brewing

  1. UPDATE: made more cold brew…added some vanilla extract and a pinch of cinnamon at the start of the brewing process and it was a game changer. ALSO, the beans you chose make or break the whole situation.

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