Cold-brew cof­fee, hot-trend re­fresher

Best of all, it’s easy to brew with no gad­gets needed

The Hamilton Spectator - - FRONT PAGE - KAREN EL­IZ­A­BETH WATTS

If sum­mer’s heat has left you feel­ing bit­ter and over-ex­tracted, think cold­brew, as in cold-brewed cof­fee.

Fans say cold-brew is less bit­ter than cof­fee that has been sub­jected to heat. While there are gad­gets for pro­duc­ing cold-brew, you can make it with no spe­cial equip­ment. This tech­nique is so low-tech that any­one with run­ning wa­ter can en­joy it. The facts: Cold brew has a lower acid­ity level. Since boil­ing wa­ter is not run­ning the show, the grounds are not the sub­ject of heat, and there­fore the chem­i­cal pro­file of the brew is dif­fer­ent. The dif­fer­ence is lower acid and a smoother cup of Joe. The taste dif­fer­ence is no­tice­ably sweeter, no mat­ter what your cof­fee bean choice.

Caf­feine is most sol­u­ble, and there­fore ex­tracts most eas­ily, at high tem­per­a­ture, but cold brew­ing uses a higher bean-to-liq­uid ra­tio and time as a friend, giv­ing the fi­nal prod­uct a more con­cen­trated caf­feine ra­tio. Just as with your favourite hot cup, tem­per your cold brew with cream to tone it down.

One of the best things about a cold brew for a cold drink is that you will not di­lute your drink by ic­ing a hot liq­uid. Use this sim­ple trick to con­trol your chilled bev­er­age: freeze cold­brew cof­fee in an ice cube tray and when mak­ing iced cof­fee drinks, use the frozen cof­fee cubes to help chill, avoid­ing the prover­bial melt­down of the li­ba­tion. If you dare, add cream or flavour­ing to the cold brew cubes for a spe­cial kind of melt­ing fun.

Ba­sic Cold-brew Cof­fee MAKES ABOUT 6 CUPS OF COLD-BREW CON­CEN­TRATE

10 cups cold wa­ter 1 pound cof­fee, medium grind

Place ground cof­fee in a large con­tainer. Pour wa­ter over cof­fee. Re­frig­er­ate con­tainer for 12 to 24 hours.

Strain elixir through a cof­fee fil­ter, and strain it again. (Some­times, it is a good idea to strain it again, just to make sure no grounds made it through.) Re­frig­er­ate and use as needed.

Per 1-cup serv­ing: 2 calo­ries (none from fat), no fat, no choles­terol, trace car­bo­hy­drates, trace pro­tein, 13 mg sodium, no di­etary fi­bre.

To make a cup of iced cof­fee: Add ¼ cup cold-brew con­cen­trate to 1 cup of cold wa­ter. Serve over ice. Vari­a­tion: If you pre­fer milk in your cof­fee, be­gin with the same ¼ cup cold brew and add ½ cup wa­ter and ½ cup milk. Serve over ice.

Per bev­er­age, us­ing 2 per cent low-fat milk: 58 calo­ries (34 per cent from fat), 2 grams to­tal fat (1 g sat­u­rated), no choles­terol, 6 g car­bo­hy­drates, 4 g pro­tein, 62 mil­ligrams sodium, 4 g di­etary fi­bre.

Tip: These recipes were tested with Parisi Ar­ti­san’s Bo­li­vian or­ganic dark roast cof­fee. The de­scrip­tion states that the blend is “rich and sweet with

hints of milk choco­late and a nu­ance of hon­ey­suckle.” It makes a per­fect cold brew. (Avail­able on Ama­zon)

Cold-brew Cof­fee Float MAKES 1 FLOAT

4 ounces cold-brew cof­fee con­cen­trate 4 ounces club soda 1 ounce cof­fee liqueur (op­tional) 2 scoops ice cream, use vanilla or if you pre­fer a mocha, choco­late

In a mug or large glass, add cof­fee and club soda. Stir in liqueur, if de­sired. Gen­tly add ice cream.

Per float: 232 calo­ries (34 per cent from fat), 7 grams to­tal fat (5 g sat­u­rated), 29 mil­ligrams choles­terol, 30 g car­bo­hy­drates, 2 g pro­tein, 84 mg sodium, no di­etary fi­bre.

Gooey Cold-brew But­ter Cake MAKES 16 SERV­INGS

For the cake: ½ cup (1 stick) un­salted but­ter, room tem­per­a­ture, plus more for bak­ing dish ¼ cup warm whole milk (100 de­grees) 1 en­ve­lope ac­tive dry yeast 2 ta­ble­spoons cold-brew cof­fee con­cen­trate ¼ cup gran­u­lated sugar 1 tea­spoon coarse salt 2 large eggs 2 cups all-pur­pose flour For the top­ping: 1 cup (2 sticks) un­salted but­ter, room tem­per­a­ture 1 1/3 cups gran­u­lated sugar ¾ tsp coarse salt 1 large egg, plus 1 large yolk 1 tbsp pure vanilla ex­tract 1 1/3 cups all-pur­pose flour 1/8 cup light corn syrup 1/8 cup cold-brew cof­fee con­cen­trate Pow­dered sugar, for dust­ing

Brush a 13-by-9-inch glass bak­ing dish with but­ter. Line with parch­ment pa­per, leav­ing a 2-inch over­hang on each of the long sides, and but­ter. Set aside.

Make the cake: In a small bowl, stir to­gether milk and yeast; let stand un­til slightly foamy, about five min­utes. In the bowl of an elec­tric mixer fit­ted with the pad­dle at­tach­ment, beat but­ter, cof­fee con­cen­trate, sugar and salt un­til light and fluffy, about two min­utes. Add eggs, one at a time, beat­ing well af­ter each ad­di­tion. Add flour in two ad­di­tions, al­ter­nat­ing with the milk mix­ture. Beat on medium speed un­til it forms a soft dough, three to five min­utes. Press dough into pre­pared bak­ing dish and cover loosely with plas­tic wrap. Set aside in a warm place un­til puffy and full of air, about one hour.

Make the top­ping: Pre­heat oven to 350 de­grees. In the bowl of an elec­tric mixer fit­ted with the pad­dle at­tach­ment, cream the but­ter, sugar and salt on medium-high speed un­til light and fluffy, about two min­utes. Add egg, egg yolk and vanilla and beat to com­bine, scrap­ing down sides of bowl. Add flour in two ad­di­tions, al­ter­nat­ing with corn syrup. Beat un­til thor­oughly com­bined. Add cold-brew cof­fee con­cen­trate and beat one ad­di­tional minute. Spread top­ping evenly over risen dough us­ing an off­set spat­ula. Bake un­til just golden around the edges, about 20 min­utes. Let cool com­pletely in bak­ing dish on a wire rack be­fore dust­ing with pow­dered sugar and serv­ing.

Per serv­ing: 346 calo­ries (49 per cent from fat), 19 grams to­tal fat (11 g sat­u­rated), 100 mil­ligrams choles­terol, 40 g car­bo­hy­drates, 5 g pro­tein, 223 mg sodium, 1 g di­etary fi­bre.

Skirt Steak Mari­nade to Wake You MAKES 4 SERV­INGS

½ cup cold-brew cof­fee con­cen­trate ¼ cup soy sauce ¼ cup vegetable oil 3 ta­ble­spoons bal­samic vine­gar 3 tbsp dark brown sugar 1 tbsp minced fresh gin­ger 1 tea­spoon freshly ground black pep­per 1 tsp sea salt 1 tsp minced gar­lic 1 skirt steak

In a large zip-top bag, com­bine cof­fee, soy sauce, oil, vine­gar, sugar, gin­ger, pep­per, salt and gar­lic. Add skirt steaks to mari­nade, and re­frig­er­ate for 12 to 24 hours.

When ready to cook, re­move steaks from mari­nade, re­serv­ing mari­nade. Grill steaks to de­sired done­ness.

Pour mari­nade into a skil­let and bring to a boil. Al­low to boil for at least three min­utes, re­duc­ing liq­uid by half. Serve with grilled sliced skirt steak.

Per serv­ing, us­ing 4 ounce skirt steak per serv­ing: 375 calo­ries (61 per cent from fat), 25 grams to­tal fat (7 g sat­u­rated), 58 mil­ligrams choles­terol, 13 g car­bo­hy­drates, 23 g pro­tein, 1,583 mg sodium, trace di­etary fi­bre.

Cold-brew Cof­fee Vinai­grette MAKES 1 CUP

2 tea­spoons cold-brew cof­fee con­cen­trate ½ tsp salt 1 tsp sugar ½ tsp freshly ground black pep­per ¼ cup sherry wine vine­gar ½ cup ex­tra vir­gin olive oil

Com­bine all in­gre­di­ents and chill. Re­frig­er­ate for up to one week.

Serve on your favourite se­lec­tion of baby greens, with feta, toma­toes and diced pep­pers. Per 1-ta­ble­spoon serv­ing: 68 calo­ries (97 per cent from fat), 7 grams to­tal fat (1 g sat­u­rated), no choles­terol, 1 g car­bo­hy­drates, trace pro­tein, 67 mil­ligrams sodium, trace di­etary fi­bre.

Shots Shaken, Not Stirred MAKES 8 (1 OUNCE) SERV­INGS

Fill a mar­tini shaker with ice and add ½ cup cold-brew con­cen­trate and ½ cup heavy cream. Shake and strain into shot glasses. Serve with a cookie or fruit for a per­fect af­ter­meal sweet.

Per serv­ing: 52 calo­ries (94 per cent from fat), 6 grams to­tal fat (3 g sat­u­rated), 20 mil­ligrams choles­terol, trace car­bo­hy­drates, trace pro­tein, 6 mg sodium, no di­etary fi­bre.

Frozen Café Treat Pops

If you don’t have a frozen treat mould, you can make your own. In a small plas­tic or pa­per cup, freeze your favourite blend of cold­brew and milk, in lay­ers if you feel ad­ven­ture­some. To keep a stick in place while freez­ing the first layer, tightly cover the cup with plas­tic wrap, and poke the stick through the mid­dle into the liq­uid. Af­ter the first layer is frozen, the plas­tic wrap can be re­moved for freez­ing the rest of the lay­ers.

Café But­ter MAKES ½ POUND COM­POUND BUT­TER

Place 2 ta­ble­spoons cold-brew cof­fee con­cen­trate, 1 ta­ble­spoon vanilla and 2 sticks soft­ened, un­salted but­ter into bowl of food pro­ces­sor and pulse with me­tal blade un­til cof­fee and vanilla are in­cor­po­rated into but­ter. Re­frig­er­ate un­til ready to wake up pan­cakes or toast.

Per ta­ble­spoon serv­ing: 102 calo­ries (99 per cent from fat), 11 grams to­tal fat (7 g sat­u­rated), no choles­terol, trace car­bo­hy­drates, trace pro­tein, 2 mil­ligrams sodium, no di­etary fi­bre.

ROY IN­MAN, KANSAS CITY STAR

The Cold-Brew Cof­fee Float brings to­gether four ounces each of cold-brew cof­fee con­cen­trate and club soda, with two scoops of ice cream and, if so de­sired, a cof­fee liqueur.

Skirt Steak Mari­nade to Wake You, with beef and veg­gies.

PHO­TOS BY ROY IN­MAN, KANSAS CITY STAR

Serve cof­fee shots with a cookie or fruit for a per­fect af­ter-meal sweet.

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