Wake up and chill the cof­fee

Cold brew is the per­fect an­ti­dote for the steamy sum­mer blues

Northwest Arkansas Democrat-Gazette - - STYLE - KAREN EL­IZ­A­BETH WATTS

If sum­mer’s heat has left you feel­ing bit­ter and overex­tracted, think cold-brew, as in cold-brewed cof­fee. Fans say cold­brew 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 con­cen­trated caf­feine ra­tio. Just as with your fa­vorite 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 cold-brew 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 fla­vor­ing to the cold brew cubes for a spe­cial kind of melt­ing fun. Ba­sic Cold-Brew Cof­fee

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.

Makes about 6 cups of cold-brew con­cen­trate.

To make an iced cof­fee: Add ¼ cup cold-brew con­cen­trate to 1 cup (more or less to taste) cold wa­ter. Serve over ice. 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.

Frozen Cafe Treat Pops: In a small plas­tic or pa­per cup, freeze your fa­vorite blend of cold-brew 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.

Cold-Brew Cof­fee Float

4 ounces cold-brew cof­fee

con­cen­trate

4 ounces club soda

1 ounce cof­fee liqueur,

op­tional

2 scoops ice cream such as vanilla or choco­late

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

Makes 1 float.

Gooey Cold-Brew But­ter Cake

For the cake:

½ cup 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 eggs

2 cups all-pur­pose flour

For the top­ping:

1 cup un­salted but­ter, room tem­per­a­ture

1 1/3 cups gran­u­lated su­gar

¾ tea­spoon coarse salt

1 whole egg, PLUS 1 egg yolk

1 ta­ble­spoon pure vanilla ex­tract

1 1/3 cups all-pur­pose flour

2 ta­ble­spoons light corn syrup

2 ta­ble­spoons cold-brew cof­fee con­cen­trate Con­fec­tion­ers’ 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. Coat pa­per with but­ter. Set aside.

Make the cake: In a small bowl, stir to­gether the milk and yeast; let stand un­til slightly foamy, about 5 min­utes.

In the bowl of a stand mixer fit­ted with the pad­dle at­tach­ment, beat but­ter, cof­fee con­cen­trate, su­gar and salt un­til light and fluffy, about 2 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, 3 to 5 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 1 hour. Make the top­ping:

Heat 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 2 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 1 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. Dust with con­fec­tion­ers’ su­gar be­fore serv­ing.

Makes 16 serv­ings.

Mari­nade to Wake You Skirt Steak

½ cup cold-brew cof­fee

con­cen­trate

¼ cup soy sauce

¼ cup veg­etable oil

3 ta­ble­spoons bal­samic vine­gar

3 ta­ble­spoons dark brown su­gar

1 ta­ble­spoon minced fresh gin­ger

1 tea­spoon freshly ground black pep­per

1 tea­spoon sea salt

1 tea­spoon 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 steak to mari­nade, and re­frig­er­ate for 12 to 24 hours.

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

Pour mari­nade into a skil­let and bring to a boil. Al­low to boil for at least 3 min­utes, re­duc­ing liq­uid by half. Serve with grilled sliced skirt steak.

Makes 4 serv­ings.

Cold-Brew Cof­fee Vinai­grette

2 tea­spoons cold-brew cof­fee con­cen­trate

½ tea­spoon salt

1 tea­spoon su­gar

½ tea­spoon 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 fa­vorite se­lec­tion of baby greens, with feta, toma­toes and diced pep­pers.

Makes about 1 cup.

Serve these shoot­ers with a cookie or fruit for a per­fect af­ter-meal sweet.

Shots Shaken, Not Stirred

Ice

½ cup cold-brew con­cen­trate

½ cup heavy cream

Fill a mar­tini shaker with ice; add cold-brew con­cen­trate and heavy cream. Shake and strain into shot glasses.

Makes 8 (1 ounce) serv­ings.

Kansas City Star/TNS/ROY IN­MAN

Cold-Brew Cof­fee Float

Kansas City Star/TNS/ROY IN­MAN

Cold-Brew Cof­fee Vinai­grette dresses this salad of greens, toma­toes and veg­eta­bles.

Kansas City Star/TNS/ROY IN­MAN

Mari­nade to Wake You Skirt Steak

Kansas City Star/TNS/ROY IN­MAN

Shots Shaken, Not Stirred

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