Author Notes
Cold brew is the “it” drink of this summer. Coffeshops make it with a special cold brew kit (dropping a drop of water per second) and home made recipes that I found over the web were not satisfying either, my try outs tasted bitter and the residues were thwarting coffee to appear transparent as it should be.
When I just gave up a fabulous barmaid told me the way to do it. He said that they were brewing coffee with ice, so they make it taste better and it looks cleaner. —Ekin Soyaslan
Ingredients
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1
Wide-mouthed glass water dispenser
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2
meter of cheesecloth
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80 grams
Kenya or Ethiopian coffee (grounded)
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640 milliliters
Ice (It should weight 6 to 8 times more that the coffee – for. Ex: for 80 gr of coffee you should you 640 Ml of ice)
Directions
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Place the cheesecloth over the container, push it down lightly with your hand and fasten with a rope. Make sure that the cheesecloth is not touching to the bottom of the jar, you should spare an empty area for the cold brew… İf the cheesecloth touch your cold brew during the brewing you’ll loose the taste and the transparency.
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Put the grounded coffee over the cheesecloth then add the ice. If you want to you can stir the coffee and the ice once or twice with a spoon.
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Close the jar and let the ice melt over the coffee (avoid direct sunlight)
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