Tuesday, July 10, 2012 at 9:16 a.m.
Chill out! Make your own iced coffee concentrate
The hot accessory for summer is a mason jar filled with craft-brewed iced coffee. Many of our favorite coffee shops are now selling growlers of their iced brew. The only drawback is that they take the DIY satisfaction out of the brew process (not to mention, some of these options are a bit steep in price). To learn how to make our own iced coffee, we reached out to Gordon Bellaver of Bull Run Coffee Bar. He responded with not one but two recipes. Both require a bit of specialty equipment, but the taste and self-serving satisfaction are worth the investment.
"First, we must decide what type of cold coffee you prefer," Bellaver says. "If you prefer a brighter, cleaner, aromatic cup of coffee, iced coffee using the Hario V60 is best for you. If you prefer a full-bodied and rich cup of coffee, cold press using the Toddy system is best for you. I suggest iced coffee for a brew-to-order cold coffee method, and the cold press for those looking to create a good cup of cold coffee in a large quantity. At Bull Run we use the Toddy method for our cold press."
"Once we've ascertained what method you prefer, next would be to choose the coffee to brew. For iced coffee I'd recommend a single-origin coffee from South America or Africa. For cold press I'd recommend a blend of coffees from the Americas and Africa. At Bull Run, our Cold Toro blend is a combination of Mexico and Peru."
1lb. of coffee, coarse grind.
The Toddy (which can be purchased online
) comes with a cloth filter, and I'd recommend a paper filter as well to help keep the concentrate from getting too many grounds in it.
Place the pound of coffee in the Toddy and add 1 to 2 quarts of water, fully saturating the grounds.
Allow this to sit for between 10 to 20 minutes, then add the remaining water. Cover, but not airtight, and allow to sit overnight. Generally, I'd suggest between 12 and 24 hours.
Drain the coffee. This is your concentrate.
The concentrate can last at least a week, sometimes longer, but it will degrade more quickly. With your concentrate, you can reconstitute it immediately, or over time. At Bull Run we generally do a 2:1 water-to-coffee ratio. After adding the water, taste, and decide if it should be diluted further. As with salt, remember you can always add more, but never take away, so taste after adding water to see what type of coffee flavor you are attempting to achieve.
Start with 40 grams of coffee. Increase or decrease as you see fit, depending on which beans you choose.
Coarse grind 1 scoop of ice (approximately a pint glass full of ice, or 16 oz.).
Place the V60 over your cup of ice.
Add approximately 2 oz. of water, fully saturating the grounds.
Wait roughly 40 seconds. Add the remaining water in a slow clockwise motion over the grounds.
When finished, strain over fresh ice. This coffee can be kept, but I would not recommend for more than a day.
If you reconstitute it, the Cold Press should last up to 3 days if refrigerated.