Coffee, coffee and more coffee – I can never really have enough of it.
I’ve probably drunk 8 cups this morning alone. You’d think though, that if I drank that much coffee I would have been able to write more blogs this week, but sadly it’s been a whirlwind of activity and I’ve been slacking on SGE.
Tuesday night was a board meeting for work that I had to stay after for, Wednesday night was Chew On This coordinated by Indiana Humanities (blog post coming soon) and Thursday night was the 2 year anniversary of G-9 Collective at Altered Thurzdaze at The Mousetrap.
Call me crazy, but I’m not the biggest fan of going out every night. I blame it on having two adorable dogs that I just want to hug and kiss all the time. Without them, I’d probably be out all the time spending money I don’t have and wasting resources on things that don’t matter.
Oh yeah.Rahul’s here, too:
Instead, I’m happy to catch up on my blog, get a little more reading done in Garlic and Sapphires, and catch up on some zzz’s.
This week we experimented with cold brew coffee.
Now, I’m the unusual one who will drink stale coffee out of a pot and throw some ice in it. I used to buy iced coffees from Starbucks when I worked and lived close to one. And in the summertime, it’s just too darn hot to drink a steaming cup of joe.
The recipe I chose was from Bon Appetite. It was by far one of the simplest ones I found and seemed easy enough for us.
Besides letting it sit on the counter to brew for 15 hours, this coffee pretty much made itself. I used beans that I have had before, so I knew what the flavor should be like hot OR cold.
Cold Brew Coffee Concentrate Recipe
Makes 5-6 cups
- 12 ounces coarsely ground coffee (I used a Kona blend)
- 7 cups water
- Fine mesh strainer
- Large plastic container