Just to verify / confirm, this is three (3) CUPS of ground coffee per gallon of room-temp water?
That works out to 2 Tablespoons of grounds for each 4 fluid ounces of water. That’s about double the usual ratio for French press
That’s right. A lot of folks dilute the resultant filtered coffee to taste, but i dilute it with a dose of half and half. I like my coffee full bodied. Without the bitterness/acid it’s a wonderfully pure dose of the strong coffee flavor I get to enjoy. .
Yeah. As I noted above, lots of folks dilute it to taste, most commonly with an equal amount of water.
I just dump it all into a French press and leave it for morning. No work.
I love my coffee strong and for many years drank it black, all day long. Lately though straight black coffee makes my stomach upset so I’ve been drinking it with half 'n half. I’ve been looking for a good cold-brew coffee recipie so I thank you for your detailed instructions.
(I confess that many years go I very nearly purchased an espresso machine based on a recommendation you made in a thread, but first thing in the AM I need simplicity.)
I’m thinking the cold-brewed coffee, some shaved ice, a splash of half 'n half, and a bit of sugar-free Irish Creme syrup all blended in a cocktail shaker would be divine.
It’s probably good you didn’t go that route. I miss my old espresso machine, I made a fair number of god-shots and near god-shots on it, but it was so damn fiddly and time consuming early in the AM, when I had limited time and needed caffeine most.
I would drink of your cold brewed coffee recipe, for sure!!
My recipe doesn’t produce quite a gallon of coffee, though. More like over 3/4 of a gallon. The Mrs. and I drink it daily when at home.
Voted cold, but a friend makes cold brew so he just has to add water and microwave it. He’s the only one who drinks coffee, and normally drinks just one cup, so it’s convenient for him. He did get a Keurig machine with a refillable capsule, so he uses that as well, especially when they have guests.