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PERFECT COLD PRESSED ICED COFFEE RECIPE EVERY TIME

Posted on 24 December 2015

PERFECT COLD PRESSED ICED COFFEE RECIPE EVERY TIME
Nothing is more refreshing and uplifting than a jar of Cold Pressed Ice Coffee—especially now during these interminably long and oppressively hot dog days of summer. Making ice coffee is not simply pouring brewed coffee into a glass full of ice. That’s because no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt, causing few problems: Nothing is more refreshing and uplifting than a jar of Cold Pressed Ice Coffee—especially now during these interminably long and oppressively hot dog days of summer. Making ice coffee is not simply pouring brewed coffee into a glass full of ice. That’s because no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt, causing few problems:

1. Your coffee is diluted.
2. Your iced coffee is not uniformly and properly cold.
3. Hot brewed ice coffee produces heat, which also brings out the bitter flavors of a bean.

Cold brewing takes out those stomach-churning bitter acids and allows for a subtler, more floral flavored to bloom, thus, producing an extremely smooth, iced coffee.


Cold Brewed Iced Coffee Recipe

Ingredients

2 Large bins or jars, at least 1 ½ gallon capacity
½ pound of your favorite coffee, grounded
Fine mesh sieve Cheesecloth

PERFECT COLD PRESSED ICED COFFEE RECIPE EVERY TIME-2
Directions:


Filtering Iced Coffee 1. Pour one gallon of filtered cold or room temperature water into the bin.
2. Add ½ pound ground coffee and stir well for about two minutes. Cover and allow to steep for 12 hours at room temperature
3. Place second clean bin on counter. Place sieve, and then cheesecloth over sieve. Slowly and carefully pour the steeping coffee into the second bin or jar. (This will take awhile.) Using a spoon, gently press/force the last of the liquid through the cheesecloth. You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser.
Note: Lasts three weeks to a month if kept tightly covered in the fridge.

VARIATIONS:
1. Add two vanilla beans. Split beans and scrape the seeds with the back of your knife. Add seeds and pods to coffee. *Add after steeping process.
2. Add 1 ½ teaspoon to the cold brewing process. *Add before steeping process.

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