Food / Drink ... Practical Advice ...
I’ve become a fan of cold-brewed coffee. Not that I go around seeking local coffee shops or bakeries that serve it. I’m talking about producing my own home brew. Thus far I’ve make it in the simplest way possible; I get out an iced tea pitcher, dump in a few cups of ground coffee (decaf, please, I’m a bit oversensitive to caffeine), pour in about 3 to 4 cups of water for every cup of java, stir it up, and into the refrigerator overnight. (Albeit, I have experimented with keeping it at room temperature for 12 hours and then refrigerating it, as to boost up the flavor extraction process a bit; thus, I often go this route). I let the grounds settle and harden, and then just pour out the liquid on top, perhaps straining the final cup for excess sediment. The end result is really good coffee, in my book; a lot smoother and a touch sweeter than the hot-brew.
I’ve always had a love-hate relationship with coffee; I love the smell of a nice steaming cup of joe, but it usually becomes a different animal in the mouth, with all sorts of intertwining acids and bitter / sour notes competing for attention. Cold brewing seems to leave most of these “foreign” notes behind, and you get something a good bit closer to what the vapors once promised, the first time you ever got near that black potion of the gods. The main trade-off with cold-brewing, interestingly, is the wonderful vapors themselves; cold-brewing leaves behind many of the “voluables” that hot brewing brings out. So even if you heat up a cup of coffee that was produced cold, you won’t get the same wonderful fragrances. If you want the best of both worlds, then, make a cup of hot-brewed coffee and sniff it, then pour a cup of cold-brew for actual drinking!
Cold brewing seems like the better way to go, in my coffee book. However, there’s a problem with the way I’ve been doing it. Coffee has oily elements in it (i.e., “diterpenes”), and one of those is called cafestol. Most of the oil is ok, but cafestrol can raise a person’s harmful cholesterol levels (i.e., LDL’s and triglycerides) and possibly contribute to heart disease over time. If you don’t somehow filter your joe, you’re going to get a pretty good wallop of cafestol (and never even notice it, taste-wise). However, common methods of hot-brewing coffee » continue reading …