Wednesday, July 3, 2013

Simple Iced Coffee from Seattle's Best

We received a free package of coffee and goodies from Seattle's Best. (the same one we are offering you to win!!) All opinions are exclusively ours and we were not compensated in any other way. 
Good morning!  Today is a little different because it's not Leanne writing this one, it's her husband ... Jarrod!  Surprise!

Why, you ask?  Mostly because this post is about coffee, which I drink on a regular basis, and Leanne only drinks when it's put in the blender with ice and other fun things. (Like this delicious Blended Coffee!)

So when we were given an awesome lot of free coffee and supplies from Seattle's Best Coffee to try some new coffee recipes, I was designated drinker and writer.  And driver.

While I drink coffee every morning, I don't drink a whole lot - mostly just one cup to get the day started.  I don't like it screaming hot like some people do, and I often like to ice it down so I don't have to wait for it to cool off.  If you know me at all, you know I'm pretty much a non-functional human being until I get my morning jolt.  So the faster I can drink it, the better husband I am.  This has been proven over the course of the last four years many, many times.

So one of the cool things that Seattle's Best sent us with the free coffee was their favorite recipe for making iced coffee with a great cold-brew method.

A little disclaimer: this recipe takes time.  If you want to enjoy it in the morning, you have to make it the night before.  The cold brewing takes about 12 hours (give or take your patience level).

The Supplies!
  • 2 1/2 Cups Cold Water
  • 1 1/2 Cups Ground Coffee (we used Seattle's Best #4 - Medium Dark)
  • A large bowl with a lid
  • A spoon
  • A fine mesh strainer
  • Whatever you like mixed in with your coffee
The Steps!

Place the coffee grounds in the large bowl.  Add 1 cup of the cold water to the grounds stirring gently.  Slowly add the remaining 1 1/2 cups of water, again, gently.  Then put the lid on it and let it steep at room temperature for 12 hours or so.



After the 12 hours, strain out the coffee grounds into another bowl.  I used our fine mesh strainer and that caught most of the grit.  You can also line a strainer with a coffee filter and that would catch everything.  But it didn't throw me off.

What you have here is a super concentrated coffee - you don't want to drink this straight.  Well, you might.  And if you do, I don't want to be on the road behind you.

You can store the concentrate in the fridge for up to 2 weeks.  But me, I wasn't storing it, I was thirsty.  I made it in the evening and the next morning I was ready for awesome.

Seattle's Best recommended a 1-3 ratio of coffee concentrate to water, which I found on point.  I also mixed in some almond milk and ice and it was a delicious blend.

Knowing that I can store it in the fridge for up to 2 weeks, I would undoubtedly make a larger batch next time as this round lasted me about 3 days.

For a person who likes iced coffee I found this method a whole lot better than pouring a hot cup of coffee over ice like I usually would.  This was delicious for this coffee fan and great way to start the day.  Many thanks to Seattle's Best Coffee for the supplies and the ideas!

Like what you see? You can win the exact same package we did from Seattle's Best! That's a month's worth of coffee (4 bags), a hot coffee travel mug, a tumbler, a 1-cup brew cone, and a scoop so you don't need to stick your entire hand in the bag! Want to win? Enter below between now and July 6th!
a Rafflecopter giveaway 
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2 comments:

  1. I love some iced coffee the last time I made it was following Pioneer woman's recipe well lets just say I drank more Iced coffee in a week than in my entire life it makes A LOT! This looks a like a perfect quantity.

    ReplyDelete
  2. Italian espresso roast with milk and sugar.

    ReplyDelete

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