Tips For the Best Cold Brew
Want the perfect cup of coffee? Here are a few tips on achieving just that. Keep in mind that there are many tips for the best coffee brew so here are a few to keep in mind.
Fresh is the best. Coffee connoisseurs know that getting fresh coffee beans is a must to obtain that perfect cup. Without a doubt it is BEST when you have fresh beans and there are many options to choose from. From ordering online to the local food market on the corner. Know your roast.
Stay away from distilled water and soft waters for your coffee. Chlorine and other minerals in water can make for a bad coffee experience. Many coffee drinkers like to use bottled spring water or filtered tap water. Never use tap water that doesn’t taste good alone.
Don’t use cheap filters. There are pros and cons to using metal vs. paper coffee filters. Metal filters may cost more but are reusable and the cheap paper filters may leave behind chemical residues. There is even an option to buy unbleached coffee filters in today’s market. Learn about the selections and FILTER through them.
Are coffee bins a win? Be leery of the coffee beans stuffed in bins at your local grocery store for you don’t know how long they have been sitting there. Sunlight and oxygen are the two biggest enemies to coffee beans. When selecting your roast, look for vacuum sealed bags instead.
Dare you grind your own? Even better. The majority of coffee sold is ground and packaged for the consumer ready to be purchased. But if you want to take it a step further then fresh ground beans offer more flavor. Clean your coffee machine. Keeping your coffee machine clean is also important. Daily use can build up deposits from brewing and hard water. Give it a good cleaning monthly with half vinegar and half water and place the pot in the dishwasher. How to make the perfect brew of coffee for your crew takes practice but these fundamental rules will ensure the coffee flavor comes through and nothing else. Now explore the many options coffee beans have to offer. Here are a few recipes to get you started.
Other Summer Coffee Treats
Summer is here and that means that Iced Coffee is officially on the menu. What better way to cool you down than with a cool spin on your favorite beverage?
The Perfect Iced Coffee
Cheatsheet, Coyle, Emily
Here’s the ticket for the perfect iced coffee from The Pioneer Woman herself. Most people have perfected the skill of brewing their own hot caffeine, but many are more intimidated by the iced coffee process, having had bad experiences with lukewarm diluted coffee. You’re not alone, and luckily, Ree from The Pioneer Woman is here to help with a foolproof method for strong iced coffee that tastes like it’s straight from a coffee shop. You won’t need a coffee maker for this recipe (surprise!), but you will need a few large containers and a cheesecloth. Oh, and some coffee lovers or some good refrigerator space, because this recipe serves 24. You’ll be set for weeks!
• 1 pound ground coffee (good, Rich Roast)
• 8 quarts cold water
• Half-and-half (healthy Splash Per Serving)
• Sweetened condensed milk (2-3 Tablespoons Per Serving)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed. To make iced coffee, pack a glass full of ice cubes. Fill glass two-thirds full with coffee liquid. Add healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
Coyle, Emily. “6 Homemade Iced Coffee Recipes For Your Spring Caffeine Fix” Cheatsheet. 27 Apr. 2014. Web.
Mocha Cheesecake Bars
Women’s Day Kitchen, Mark Thomas
Lush and filled with coffee flavor, these creamy cheesecake bars feature a crust of crushed Oreo cookies and hot fudge, topped with a gelatin-based filling of cream cheese, sour cream, coffee and bittersweet chocolate.
TOTAL TIME: 4:00
• 30 reduced-fat chocolate sandwich cookies (such as Oreos)
• 0.25 c. fat-free bottled hot fudge topping
• 1 envelope unflavored gelatin
• 0.50 c. cold strong coffee
• 16 oz. 1/3-less-fat cream cheese (Neufchâtel)
• 0.75 c. sugar
• 1 c. reduced-fat sour cream
• 1 bar bittersweet chocolate
• Chocolate coffee beans, for garnish
1. You’ll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
2. Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.
Thomas, Mark. “Mocha Cheesecake Bars” Women’s Day. 29 Dec. 2011. Web.
Read more: http://www.womansday.com/food-recipes/food-drinks/recipes/a10147/mocha-cheesecake-bars-wdy0607/