Today Was Brought To You By The Letter, Juice
I may not have a juicer or even a blender but that doesn’t stop me from having lots of choice for my liquid imbibment.
Also, I found a decent use for the way too dark Starbucks coffee beans that my parents sent me home with a few weeks ago.
This morning I decided I was tired of drinking the overroasted Starbucks coffee beans as normal coffee and went about making iced coffee out if it instead. I had to do some liquid juggling though because 3 of my pitchers were already in use.
All things said and done, I now have one pitcher (somewhere between 1 and 2 litres of liquid) of great iced coffee, one of nestle iced tea, one of xylitol sweetened, chocolate hazelnut herbal tea and one of cold water.
Yummy yummy, liquid choices!
In case you are curious, my method of making iced coffee is fairly straight forward, if a little drawn out. I start by grinding up coffee beans. The head math that I do for how much ground coffee to use goes as follows: One french press makes a little over a litre of hot coffee. For iced coffee I want it to be a bit stronger though because you almost always add milk or baileys to it. The pitcher I make it in holds 2 litres so I’ll grind enough coffee that I could make 3 french presses.
Yeah, I know it’s a bit weird but it does all work out, and is still reproducible enough that I’ll stick with it for now.
All that ground coffee then goes straight into the pitcher with some fresh Brita water. Using a wisk, stir it up as much as you can.
At this point, the ground coffee forms a bit of a weird skin on the surface of the pitcher. If you leave it for an hour or so the grounds will absorb enough water so that when you stir it again it will sink and not clump together as much.
So I try to remember to stir it once an hour for the first two or three hours. The water and coffee grounds stay together in the fridge for anywhere from 5 to 12 hours. Due to the tempurature the chemical extraction from the coffee beans is much different than with hot water. I’ve found that even up to 12 hours you still don’t start extracting some of the more astringent, acidic flavours like you would get if you left your french press brewing for too long. So it’s safe to leave it over night and do the last steps the next morning.
And, those last steps are also the most involved. I have two collanders of different sizes. So what I do is find a pot that the large collander can sit above and drain into and I line the collanders with coffee filters or cheese cloth. After nesting the two collanders on top of the pot you are left with a 2 stage, gravity fed filter system. I also use the french press to do a first pass filter and remove the bulk of the solids.
You’d be surprised at how much silt makes it through to the second stage filter. Also, I think the filter material absorbs a few of the oils from the coffee which results in a very clean tasting cold coffee.
If I remember to do so, next time I’ll take some pictures of the process.