By Tiffany Ludwig
This is the way to do it during the hot days of summer. Just mix it up in the evening, filter it and enjoy. It takes no extra energy, is cool and ready to ice. Cold-Brewing makes a very smooth cup of coffee; so if you enjoy your coffee black you’ll love this. I personally prefer a touch of cream – it’s delicious.
I’ve tested this recipe with a number of Zabar’s coffees. We’ve loved them all, but my favorite for cold-brew is Ethiopian Yirgacheffe Coffee. If you have a different favorite, let us know!
Cold-Brewed Zabar’s Coffee – The Best Iced Coffee Recipe
Serves 2-4
Ingredients
4 oz coarse ground Zabar’s Ethiopian Yirgacheffe Coffee (Grind #9 for French Press, about 1 ¾ cups)
4 cups cold, filtered water
Paper coffee filters
Large pitcher or French Press
Preparation
Into a large pitcher or French Press (I use a 32 oz French Press) place the coarse ground coffee. Pour over the cold water and stir. Cover the container and allow it to brew on your counter top for 12-15 hours.
Here’s where using a French Press makes things a bit easier. Slowly plunge the French Press. You can go ahead and drink this, but I prefer to remove as much of the grounds as possible. Line a fine mesh strainer with a paper coffee filter and slowly pour the liquid through this into a pitcher.
That’s it! Just store this in the refrigerator until ready to use. It will last easily a week when refrigerated. To serve just fill a glass with ice then pour in the coffee. This coffee is concentrated & the ice will dilute it, which it should. If you'd prefer it less strong just add cold water or milk to your liking
An important note. Nearly everyone's preference and taste in coffee in unique. Some prefer full bodied and flavorful brews while others prefer a lighter take on coffee. As you make this recipe, just fine tune the amount of coffee to your liking.
