Cold-Brew Coffee

Josh and I are coffee junkies… but not in the way that we go to Starbucks every day. We don’t have enough money for that! So we usually make our coffee at home. We have a drip coffeemaker, an Aeropress, a French press, a Keurig (currently in storage), Korean instant coffee, and two Vietnamese coffee makers (these take time but probably the best way I’ve ever had my coffee). At least if the power ever goes out, as long as we have a way to heat water, we will have a way to make coffee!

We do like to go out sometimes for coffee on special occasions. At the beginning of September, we went to Extraordinary Desserts over by Balboa Park as part of a date. The dessert was excellent, but we really loved the coffee. I loved mine a little too much I think because I had two cups and I was up until 2 AM that night.

I first heard about cold-brew coffee from my brother. He talked about how the taste was different from regular brewed coffee, but I never really looked into it until cold-brew coffee ended up in my Ibotta app. I was curious about it and it was a $1.00 off rebate so I thought I’d give it a try. It ended up being really good! It was a little too expensive though for me to keep buying, so I forgot about cold-brew coffee until I saw a recipe in The Pioneer Woman’s cookbook Food From My Frontier. It looked so easy! I had to try it!

Sprouts Organic French Roast coffee. It was on sale and since this is an experiment, I didn't want to go with our more expensive Jim Horton's coffee. Who am I kidding? I didn't feel like grinding our whole bean Horton's coffee. lol
Sprouts Organic French Roast coffee. It was on sale and since this is an experiment, I didn’t want to go with our more expensive Tim Hortons coffee. Who am I kidding? I didn’t feel like grinding our whole bean coffee. lol

8 quarts of coffee concentrate in our fridge will literally take up half a shelf. So I cut it down to 2 quarts. I made my oldest son Corran help me with the fractions since he is learning about fractions right now in math.

4 ounces of coffee. It smelled so good!
About 4 ounces of coffee. It smelled so good! I am so glad I got this kitchen scale. It has become an invaluable tool in the kitchen.
Into a mixing bowl.
Into a mixing bowl.
After pouring in two quarts of water
After pouring in two quarts of water
After making sure all the grounds were wet
After making sure all the grounds were wet
After some thought, I decided to wash a glass mixing bowl and use that instead to keep the concentrate in. So the whole concoction got poured into that and covered with plastic wrap.
After some thought, I decided to wash a glass mixing bowl and use that instead to keep the concentrate in. So the whole concoction got poured into that and covered with plastic wrap.

Now, it just sits on the table for 12-24 hours. I think I’ll wait 24 hours so we get the fullest flavor. Then, it can go into the fridge for us to use in iced coffee!

To see what to do with the coffee concentrate after 24 hours, please visit The Pioneer Woman’s blog for the rest of the instructions!

Perfect Iced Coffee by The Pioneer Woman

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Playing Catch-up

Weekends are usually busy around here so I will most likely post on the weekdays. So here are a few things that I didn’t get to post about this weekend!

  1. I tried to make mascarpone cheese last week, on Tuesday. It didn’t work. This made me sad. Possible causes: Not enough time (I was very rushed and cheese-making is not a quick kitchen experiment), ultra-pasteurized heavy whipping cream which doesn’t thicken easily, and not researching it enough before I tried it. The result: I had to dump a whole quart of whipping cream down the drain.
  2. I never posted my pic of my finished maple rolls.
    I should have whipped up a glaze for them! But it was 7 AM on a Saturday morning and I am not a morning person...
    I should have whipped up a glaze for them! But it was 7 AM on a Saturday morning and I am not a morning person…
    They weren’t sweet enough! I should have doubled or tripled the amount of sugar I used and probably used more butter. I liked their texture though. I will try these again but do a different filling and make an icing for them.
  3. Josh and I tried canning Saturday afternoon. Josh’s pepper plants went crazy and produced more peppers than we can use fresh, so we pickled about a pound or more of them. It was a family event. The two oldest boys helped by slicing peppers. They wore gloves to keep them from burning their fingers on the serranos. Josh helped the boys, and I took care of prepping the pickling solution and sterilizing the lids and jars.
    Canning takes up a lot of space! Someday, I want a 6-burner range. :)
    Canning takes up a lot of space! Someday, I want a 6-burner range. 🙂

    The finished product: 6 jars of pickled santa fe grande, habanero, and serrano peppers along with some homegrown carrots for fun. I checked their seals this morning and they all sealed!
    The finished product: 6 jars of pickled santa fe grande, habanero, and serrano peppers along with some homegrown carrots for fun. I checked their seals this morning and they all sealed!
    Today’s kitchen experiments: Sourdough pizza crust for some calzones so I can practice for making pizza crust again on Friday for a family lunch, and I am hoping to cold-brew coffee overnight. I also just finished making scones but I’ve made those so many times that they don’t count as a kitchen experiment. 🙂

    Chocolate chip scones as requested by my boys. Sprinkled with espresso sugar.
    Chocolate chip scones as requested by my boys. Sprinkled with espresso sugar.
    I also might mix up some homemade hand soap if I have time!