How to make cold brew coffee.
Cold brew coffee is a 4:1 ratio.
4 cups filtered room temperature water
1 cup coursely ground coffee
Add to a container with a lid
Stir and let sit for 12 hours at room temperature.
Double or triple strain through cheesecloth, sieve, coffee filter, whatever you have on hand to remove grounds.
What your left with is smooth coffee, with low acidity and a more vivid flavor profile than traditionally brewed hot coffee.
2-3 oz of cold brewed coffee
Chococolate syrup or cocoa powder (whatever is on hand) to taste (about 1oz is standard) Secret ingredient: half a banana (helps keep frappe from seperating when made at home)
1.5 cups of ice
Blend until smooth. Top with whipped cream, chocolate drizzle or drink it as it is.
Raspberry Simple Syrup
1 cup sugar
1.5 cups filtered water
1/2 pint raspberries
Bring sugar and water to a slow simmer on med heat until all sugar is dissolved. About 5 minutes. Turn burner off and add raspberries and stir a few times. Let mixture sit for 20-30 minutes while the raspberries infuse the sugar water. Strain into an air tight container, bottle or jar. Good in the fridge for up to 2 weeks.
Iced vanilla raspberry latte
3 oz of cold brewed coffee
.5 oz vanilla simple syrup
.5 oz raspberry simple syrup
5oz of milk of your choice
Cup of ice
Shake in a cocktail shaker. Pour over fresh glass of ice.
Stove top espresso
Fill lower chamber with water up to valve.
Fill basket that sits above lowest chamber with finely ground coffee. Do not tamp, but press gently with finger.
Screw the bottom onto the top of the stove stop espresso maker and set on stove, med-high until espresso maker starts to rumble.
Let rumble for 45 seconds, and turn down to low until rumbling is intermittent. Turn stove top off. When rumbling has completely stopped the espresso is ready to be served.
Affagato al café
1 oz of espresso
1 scoop of gelato or ice cream of your choice
Pour espresso over gelato in a small shallow dish and serve. Perfect for summer dessert and coffee entertaining all in one!