Strawberry Fields for Breakfast

I’ve written before about deciding to spend less money on trips out for coffee, and I mostly have. The hot brewed coffee using the little Melitta filter funnel has been great. The magic moment, though, was when I learned about brewing coffee at room temperature to use as iced coffee.

 Holy cow- there are apparently devices that you can get to make it for you, but honestly, if you have a jar and a strainer…
Here’s what you do- put about a cup of coarsely ground coffee into a jar, then add a quart of room temperature water. I’ve tried it with filtered water and straight out of the tap, and I don’t think there’s much of a difference. We have good tap water here- if it’s good enough to drink, it’s probably good enough to brew cold.
So, where were we? Oh yeah, coffee in jar, water in jar, let it sit…I go about 12 hours, or as long as I can remember. A woman at City News, a non-Starbucks coffee institution, told me they brew it for 24 hours. I think the longest I’ve gone was about 16 hours. Then strain- I strain it through a mesh strainer, then use a coffee filter as well.It gets muddy if you skip the second straining.

No photos…jars with coffee… a more talented photographer maybe could make that work.

 I keep a jar in the fridge, and pour it over ice, with a bit of milk and a little raw sugar. I drink it through a straw, so I get little chunks of undissolved sugar on my tongue…bliss. Caffeinated bliss.