Summer means time for cold brew coffee. I love making a batch to have on hand for a kick to smoothies, cocktails or enjoying as an iced coffee! This method I literally tore from a magazine page is delicious, simple and makes a big batch.
This is how I get rid of all the beans my coffee snob husband rejects as I'm not that particular. Sometimes I'll scale it; as this makes a lot! When I'm out of vanilla beans I'll use vanilla powder and that works. I store this in recycled cold brew concentrate glass jars I paid way too much money for...
Steep While You Sleep
Womens Health Magazine, June 2015
1 cup medium roast coffee beans, ground
1 cup dark roast coffee beans, ground
6 cups water
1/2 vanilla bean, split with seeds scraped out
1. Mix the beans in a 12 cup French Press. Add water and the vanilla bean (split in half lengthwise with seeds scraped out).
2. Cover and let it sit at room temperature for up to 20 hours. Press coffee and pour concentrate into an airtight container and refrigerate for up to 2 weeks.
To serve, pour equal amounts concentrate and milk or water over ice.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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