Recipe | Cold-Brewed Coffee

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No. 01 / 04
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We have been meaning to try our hand at cold-brewed coffee for some time now, and after dropping six dollars on a bottle of Chameleon Cold-Brew—which was well-worth the expenditure—we are getting on the train. America’s Test Kitchen is as anti-slouch as it gets, and their instructions for making the smooth, low-acidity elixir look plenty simple and are rigorously considered, no doubt. If you get started now, you might even have some ready in time for a midday Monday jolt.

Have a look at some process shots after the jump…

Over at the America’s Test Kitchen Feed, Dan Souza gives you the skinny on the entire process: from the desired grind to steeping time to the recommended pinch of salt in the final product. Looks like this will be the summer of slow-steeped beverages.

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