How to Make Cold Brew Coffee at Home in a French Press Coffee Maker
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Get the Full Recipe for Cold Brew Coffee: https://cooks.io/2pESsWu
Coffee brewed between 195 and 205 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees, but heat also extracts the bitterness and astringency found in coffee beans. The appeal of cold brew lies in its milder acidity and bitterness, which lets more of the dark chocolate, caramel, ripe black fruit, and vanilla flavors come to the fore.
Not all Silicone Spatulas are Created Equal: https://www.youtube.com/watch?v=k_dddKEiPHE&t=0s&list=PLE720EF13D4C23DDC&index=7
Are You Ruining Your Coffee by Grinding the Beans the Wrong Way? https://www.youtube.com/watch?v=jfqThHeYoTs
To make the best cold brew, we tried a number of out-there techniques, including near-continuous agitation and five-day-long extractions in the refrigerator. But in the end, we found that a simple steep in a French press was the best method. Using a high ratio of ground beans to water produced a concentrate that was easy to store and could be diluted as desired. After trying various brew times from 12 to 72 hours, we found that a 24-hour steep delivered the best flavor. Pouring the concentrate through a coffee filter–lined fine-mesh strainer ensured that it was free of sediment. Our finishing touch? A pinch of kosher salt, which rounded out the cold brew's flavors and further masked it’s already minimal bitterness.
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Buy Our Best Buy French Press: http://cooks.io/2DNK2AS
Buy Our Winning Liquid Measuring Cups: http://cooks.io/2pwHt21 Buy Our Winning Fine Mesh Strainer: http://cooks.io/2pwFZE4
Get the Full Recipe for Cold Brew Coffee: https://cooks.io/2pESsWu
Coffee brewed between 195 and 205 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees, but heat also extracts the bitterness and astringency found in coffee beans. The appeal of cold brew lies in its milder acidity and bitterness, which lets more of the dark chocolate, caramel, ripe black fruit, and vanilla flavors come to the fore.
Not all Silicone Spatulas are Created Equal: https://www.youtube.com/watch?v=k_dddKEiPHE&t=0s&list=PLE720EF13D4C23DDC&index=7
Are You Ruining Your Coffee by Grinding the Beans the Wrong Way? https://www.youtube.com/watch?v=jfqThHeYoTs
To make the best cold brew, we tried a number of out-there techniques, including near-continuous agitation and five-day-long extractions in the refrigerator. But in the end, we found that a simple steep in a French press was the best method. Using a high ratio of ground beans to water produced a concentrate that was easy to store and could be diluted as desired. After trying various brew times from 12 to 72 hours, we found that a 24-hour steep delivered the best flavor. Pouring the concentrate through a coffee filter–lined fine-mesh strainer ensured that it was free of sediment. Our finishing touch? A pinch of kosher salt, which rounded out the cold brew’s flavors and further masked it’s already minimal bitterness.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
