In Menu Highlights
photo by JWessel Photography

photo by JWessel Photography

Hot weather means cold drinks, but so many of us depend on a coffee or two (or six), that it is great to have an alternative to hot coffee. Iced coffee fits that need nicely, and while brewing hot coffee over ice can make a good iced drink, we find that keeping it cool throughout the brewing process gives us the results we like most – a smooth, tasty, and rejuvenating cold brew. It is a bit more work, but we think it is worth it.

At Ellie’s, all of our iced coffee is cold-brewed. We start with freshly roasted coffee from the Asoproaaa Cooperative, in the Tarrazu region of Costa Rica. Tarrazu, a mountainous region bordering the Pacific Ocean, is known for producing award-winning coffees, and the Asoproaaa is no exception; these beans won first place in the Cup of Excellence competition in 2007.

We grind the coffee then add cool, filtered water. This steeps for 16 hours, is filtered, then served on ice. The result is a coffee that is full of rich flavors, and is highly caffeinated. It is the drink of choice for most of us at Ellie’s during the summer, and is easy to brew at home, too.

To brew your own cold brew, you will need:

4 ounces of coffee beans

1  one-quart container (a glass jar, a french press, or even a take-out container will work)

4 cups of water

Coarsely grind the coffee beans, and place them in your container. Add the water and stir gently, just enough to make sure all of the grounds are wet. Cover and place in the refrigerator for 16 hours.

When ready, filter the coffee through a coffee filter or a cheesecloth. Pour over ice and enjoy!

 

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