Coffee so good, you can kick that Mr. Coffee to the curb.

I love coffee.
I love the smoky, earthy, and chocolate-y undertones of flavor.
I love that little kick of caffeinated joy.
What I don't love about coffee?
That nasty burnt flavor of coffee over-brewed and sitting too long on the hot pad of the coffee maker.
While flipping through Food and Wine a few weeks ago, I noticed a recipe for "cold-brewed" coffee.
That's right. Coffee, sans the Mr. Coffee.

Thick, gritty goodness.
All you need is a bag of whole bean coffee, a grinder, some cold water, and 24 hours of patience.
The best part?
No more burnt coffee!

Cold-Brewed Coffee Concentrate - makes about 3 1/2 cups (recipe adapted from Food and Wine)

4 1/2 cups cold water
1/2 lb (about 3 1/2- 4 cups, depending on the grind) dark roast, heavy-bodied coffee, coarsely ground (World Market sells the most flavorful coffee at a price you can't beat!)
Note: A coarse grind is essential for the best flavor and for frustration-free straining.

In a large pitcher or bowl, combine cold water and ground coffee and stir together. The mixture will be thick and muddy. Cover and let stand at room temperature for 24 hours. Strain through a fine sieve lined with coffee filters. This coffee "concentrate" can be refrigerated for up to one week.

Vietnamese-Style Iced Coffee - makes one large glass

1/4 cup (2 oz) sweetened condensed milk
1/2 cup (4 oz) milk
1/4 cup (6 oz) cold-brew concentrate
1/2 cup (4 0z) cold water

Dilute coffee concentrate with water. Pour into a tall glass and add milk and sweetened condensed milk and stir together well. Top with ice.

♥ Note: The concentrate is kick-you-in-the-pants strong. The original recipe called for 3/4 cup of undiluted concentrate, which resulted in a headache-y caffeine overdose! If you aren't accustomed to drinking strong coffee, I would strongly advise cold-brewing decaf or half-caffeine coffee, or diluting the concentrate before making the iced coffee recipe above. I found that a 1 part concentrate to 2 parts water ratio works best while still retaining full-bodied flavor.


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