Summertime in Seattle calls for a cold drink! Kendon Shaw with Victrola Coffee Roasters visits New Day NW studio to share easy and delicious cold brew coffee recipes that can be made from home.
Cold Brew Recipe (makes a concentrate to keep in your fridge):
60oz cold filtered water
Combine water and coffee in large bowl and mix ensuring all coffee grounds are saturated. Cover and let sit overnight for 10-12 hours.
Scoop out most of the grounds and pour coffee concentrate through the funnel and filter on your normal coffee maker (you may need several filters).
Now you have a coffee concentrate you can keep in a sealed container in your fridge and dilute it 50/50 and pour over ice. (try 60/40 if you like it stronger)
Japanese style cold brew:
22g coffee ground to table salt coarseness
230g Filtered water at 200º
Coffee dripper like Hario V60 or Chemex
Add ice to vessel you’ll brew into. Add filter and coffee to dripper and zero out scale. Start timer and add about 50g of water to bloom the coffee for 45s. After 45s, slowly pour in circles ensuring all grounds are saturated. Stop pouring at 230g and wait for coffee to drip out. The hot coffee will melt most of the ice and it is now read to drink!
Cold Brew Tonic:
Fill rocks glass with ice. Fill 2/3 with Cold Brew (about 4 ounces) and fill the rest of the way up with tonic water (about 2 ounces)
Shaken cold brew and Almond milk:
4 oz Cold brew
4 oz Almond milk (or other milk)
Drizzle of Honey (optional)
Add all ingredients to shaker. Shake vigorously for 15 seconds. Serve onto fresh ice.
Cold Brew Old Fashioned:
2 oz Cold Brew
.5 oz Simple Syrup
.5 oz soda water (optional)
2-3 dashes biters
Add all ingredients except orange peel to pint glass. Fill with ice, stiir for 15 seconds. Pour onto fresh ice in rocks glass, garnish with fresh orange peel.