Want to make your own cold brew? Here are a couple of recipes.
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 fiber.
To make a cup of iced coffee: Add 1/4 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 1/4 cup cold brew and add 1/2 cup water and 1/2 cup milk. Serve over ice.
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)
Per beverage, using 2 percent lowfat milk: 58 calories (34 percent from fat), 2 g total fat (1 g saturated), no cholesterol, 6 g carbohydrates, 4 g protein, 62 mg sodium, 4 g dietary fiber.
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 percent from fat), 7 g total fat (5 g saturated), 29 mg cholesterol, 30 g carbohydrates, 2 g protein, 84 mg sodium, no dietary fiber.
With summer upon Gainesville, some of you might want to drink ice-cold coffee without feeling like you’ve been punched in the stomach.
Hot-brewed coffee poured over ice can come with a bitter bite, even for the hairiest-chested of black coffee drinkers. Instead, give cold-brewed coffee a chance before pumpkin spice mania once again descends on America.
Coffee brewed cold has become popular for a smooth taste that verges on creamy even without milk and sugar. Manufacturers are catching on and are now offering you the chance to pay through the nose for the trendy equipment needed to make it yourself.
But there’s a catch: It usually takes more than 12 hours to brew, and your boss is only going to forgive you showing up a day and a half late for so long.
So why not have someone else make it for you?
At Gainesville’s Inman Perk, Nichole Rodriguez walked through the coffee shop’s steps in making their batches of cold brew.
Baristas begin by coarsely grinding a bag of beans in the evening the day before they plan to serve the cold brew. Those grounds are put into a cloth bag and the bag into a vat in the back of the shop.
The bag steeps overnight, producing a potent concentrate that’s bottled and chilled for the day’s orders.
Most coffee shops start their big-pot brewing the afternoon the day before they intend to serve the cold brew, creating the caffeinated concentrate that baristas cut with water and ice to create your cold brew.
Weekday hours: 7 a.m.–9 p.m.
Location: 102 Washington St. NW Gainesville
Cost of a 16 ounce: $2.94, made in-house
More info: 678-971-5611
Weekday hours: 6:30 a.m.– 9 p.m.
Location: 109 Green St. NE, Gainesville
Cost of a 16 ounce: $3.99, syrup-based
More info: 678-971-5330
Weekday hours: 7 a.m.–9:30 p.m.
Location: 7380 Spout Springs Road No. 140, Gainesville
Cost of a 16 ounce: $3.25, made in-house
More info: 678-210-5801
Weekday hours: 5 a.m.–10 p.m.
Location: 1429 Thompson Bridge Road, Gainesville, and other locations
Cost of a 16 ounce: $3.45, syrup-based
More info: 470-248-6270