Stone Cold Coffee Recipes
COLD BREW COFFEE
Let's make cold brew coffee! It's easy to make, and it's so nice to have coffee ready to go. This recipe is written for a 1-quart wide-mouth mason jar; you can scale it up or down using 1 ounce* (28 grams) coffee per 1 cup water. The quantities provided will produce about 2 1/2 cups concentrate, which is enough for 5 cups of cold brew.
Provided by Cookie and Kate
Categories Drink
Time 20m
Number Of Ingredients 2
Steps:
- In a 1-quart wide-mouth mason jar, combine the coffee and water. Stir to combine. I like to let my mixture rest for about 5 minutes and stir it again; the coffee grounds seem to gain more water exposure this way.
- Put a lid on your container and refrigerate it for 12 to 18 hours.
- When you're ready to strain your cold brew, place a thin paper coffee filter or a small, thin cotton napkin, cloth or handkerchief over a small fine-mesh sieve. Pour the concentrate through the prepared sieve into a liquid measuring cup or pitcher. Let it rest for a few minutes to let the last of the cold brew trickle down.
- To serve, fill a glass with ice and fill it halfway with water. Then fill the rest of the glass with cold brew concentrate, and stir to combine. Cold brew concentrate will keep well in the refrigerator for up to 2 weeks, although I find that it has the best flavor within the first week.
Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0.4 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
STONE COLD COFFEE
Make and share this Stone Cold Coffee recipe from Food.com.
Provided by papergoddess
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients by folding into ice cream with a wire wisk.
- Pour into parfait glasses and freeze.
- Stir several times while freezing, or the liquid will sink to the bottom of the glass.
- Serve with a dollop of whipped cream and sprinkle with toasted almonds.
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