Of course, cold brewed, Toddy method coffee is a total fad right now. In a sweltering summer, about which far too much ink or too many pixels have informed us, ice coffee is popular, and cold brewed coffee all the rage. In my experience, though, what you’re likely to get this summer is diluted. It seems most people enjoy their iced cold brewed coffee with more than a bit of water to keep the strength down. But I like it syrupy, rich and full of intense flavor.
I’ve been experimenting with my own cold brew and really liked the results. It’s pretty easy to make: Take one cup of of medium grind coffee and put it in a one quart jar. Top off with room temperature filtered water and leave it alone for a minimum of 12 hours, or maybe 48 or more. Filter the grounds out after letting it steep for however long you want. Then, put an ice cube in a shot glass and sip some of the best brew you could imagine. You end up with a really smooth coffee full of tons and tons of caffeine with a lot of flavor that you might not necessarily get out of the coffee from an espresso or a french press.
You should try it some time if you get the chance. I suggest a medium to light roast so you can really taste all hidden flavors of your favorite single origin coffee. You might even taste a few flavors that you wouldn’t otherwise have noticed.
I am totally trying this.