Iced Coffee (Cold Brew Coffee)

Preface:

1. I found this recipe on the Internet and tried it out because I wanted to find out the difference to the iced coffee I had made so far. It is true what I read there about the preparation, effect and taste. If you just put boiled coffee in a cool place, at some point it just tastes stale, bitter and doesn’t have the typical iced coffee taste that you know from the ice cream parlor. This is not the case with the following preparation, and I can warmly recommend it …… next summer is definitely coming … 🙂

Preparation:

1. The cold brew coffee is now made exclusively with cold (!) Water, i.e. you put the finely ground coffee in a tall, sealable container and pour it on with the water. Stir well, seal and refrigerate for at least 12 hours.
2. Before filtering, stir the coffee mixture vigorously again, because the coffee has settled at the bottom. Then you lay out a large, fine sieve with a thick linen cloth and pour the coffee through. The concentrate is ready.
3. For milder enjoyment, you can dilute the concentrate with cold water. But that depends on your taste.
4. You can serve it – like in the ice cream parlor – with vanilla ice cream balls and cream, but also pure with ice cubes and sweetened condensed milk. It’s super refreshing, stomach-friendly and makes you want more ………. so no comparison to normally brewed coffee that has gone cold.
5. The amount of 200 g coffee powder sounds like a lot, but since it creates a concentrate, it is appropriate.