For coffee enthusiasts like myself, a quality cup is always a good beverage option.
In the morning, it is the only choice.
Winter tries to push tea into my life, but coffee is always there to right my ship.
Well, we might as well change the name to simply cold brew season.
My advice to you: Try making your brew with whole spices.
(Im aCafe Grumpygirl, myself.)
Once youve found a bean and roast you like, its time to begin the overnight cold brew process.
If youve spent the money on good beans, go get yourself a coffee grinder, too.
Those all do best with differently sized coffee grinds.
Plus, a great coffee grinder will last you for years.
The componentsground coffee and watersit together for 12 to 24 hours in a chilly placeyour fridge, ideally.
The resulting chilled beverage features a smoother texture with less acidity and fewer bitter notes.
Specifically, hunks of complementary and flavorful spices.
(You could also use anut milk bagin a jug, or acontainer designed for the job.)
Grind the coffee
Set your coffee grinder to the coarse or medium-coarse setting.
Grind as much coffee as you need and add it to the filter, bag, or French press.
Add the water and spices
Add as much cold water as you need for your cold brew ratio.
Now for the fun part: Add whole spices.
Depending on your batch size and how you like your concentrate (do you add milk too?
When you dilute it later the flavors will mellow out considerably.
Give the mixture a stir, or a light plunge, to mix things around.
Put the lid on and set it in the fridge to brew for 12 to 24 hours.
Strain the mixture when its ready and prepare it as you like.
I’ve found that baking spices work well.
Try whole cinnamon sticks, cloves, star anise, black peppercorns, or add in some citrus peel.
If youre not sure where to start, check the packaging.
Many coffee roasters will write the flavor profile on the label of that particular blend.
If you see candied pecan and milk chocolate then I could see cinnamon going quite nicely.
Cold brew season is only just beginning.
