With summer temperatures being what they typically are around this neck of the woods, we’ve been cranking through a gallon or more of cold-brewed coffee concentrate a week around our camp over the past two months or so.
I finally wised up and started cold brewing a little over a gallon of coffee concentrate at a time (4 ounces coffee beans per quart or 4 cups of filtered water, 18 hour cold brew time, more or less) to make a double-strength cold brew coffee concentrate that easily holds covered in the fridge for a week.
Diluted by half with the additional beverage of your choice, most often just more filtered, cold water or whole milk around here, the resulting coffees are every bit as tasty and satisfying as those poured by the dull-eyed, hipster barista you’ve been overpaying lately.
And going by Starbucks prices of late, the ten bucks or so you’ll spend on good (but not necessarily great) fresh beans produces well over $100 bucks worth of caffeine-rich, home-brewed goodness.
I was chatting with a guide friend back home in Montana yesterday and he suggested we try this one on for size – The Iced Caramel Coffee; he makes these by the (pre-chilled) thermos full when he’s booked a load of Texans for the day on the Missouri.
Cheers.
2 ounces cold coffee concentrate
1 ounce cold sparkling water
2 ounce dark caramel Vodka (Van Gogh)
Combine in a tall glass and fill with ice, stir well.
Enjoy.
