Cold Brew With Chicory Recipes
COLD BREW WITH CHICORY
Provided by Alton Brown
Categories beverage
Time 8h15m
Yield 2 cups concentrate; 4 servings
Number Of Ingredients 9
Steps:
- Combine the coffee, chicory, and the 675 grams cold water in a clean quart jar. Seal the jar tightly, shake vigorously, then set aside for 8 to 10 hours. Make sure to keep the jar out of direct sunlight.
- To make the sweetener, combine the honey, agave, molasses, and the 100 grams hot water in a wide-mouth plastic squeeze bottle or pint-size glass jar. Put the lid on and shake to thoroughly combine. The sweetener will keep a couple of months in the refrigerator.
- When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar, then place a piece of cheesecloth, folded 3 or 4 times, over the mouth and push down to create a filter at least 2 inches deep. Affix with a rubber band. Pour the coffee through cheesecloth to filter out any remaining sediment, stirring as needed with a rubber spatula. Tightly seal and refrigerate for up to 1 week.
- To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice, if desired. Top with milk, if desired, and consume.
HOT START COLD BREW
Steps:
- Assemble a pour-over coffee rig using a carafe, filter holder, and filter set on a digital kitchen scale.
- Place the coffee in the filter and the ice in the carafe, carefully noting the weights.
- Slowly pour 50 grams of the water over the coffee using a spiral pattern. Zero the scale, wait 40 seconds, then using the same spiral pattern, slowly pour the remaining 200 grams water over the coffee. This step should ideally take about 2 minutes. If using an electric kettle with a thermostat, you can dose out the water in batches, returning it to the heating element as needed.
- When the coffee has finished brewing, remove the filter holder and discard or compost the grounds. Serve the coffee with any remaining ice or strain it out for a stronger brew.
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- Place coffee in a large bowl and add 8 cups cold water. Stir gently to make sure all of the grounds are moistened. Chill overnight.
- Line a sieve with a coffee filter and place over a pitcher. Strain coffee into pitcher (do not stir); discard solids. Stir in 1 can sweetened condensed milk and vanilla extract. If you like your coffee sweeter, add more milk.
- Do Ahead: Strained cold brew can be made 1 week ahead. Cover and chill. Add milk and vanilla just before serving.
COLD BREW WITH CHICORY COFFEE RECIPE - ALTON BROWN
Yield: 4 servings. Procedure. In a clean quart jar, combine the coffee, chicory, and 675 grams of the water. Seal the jar, shake it, and leave it out of direct …
From altonbrown.com
4.6/5 (34)Category DrinksServings 4Total Time 12 hrs 15 mins
From altonbrown.com
4.6/5 (34)Category DrinksServings 4Total Time 12 hrs 15 mins
- In a clean quart jar, combine the coffee, chicory, and 675 grams of the water. Seal the jar, shake it, and leave it out of direct sunlight overnight.
- Meanwhile, make the sweetener: In a wide-mouth plastic squeeze bottle or glass pint jar, combine the honey, agave, molasses, and remaining 100 grams water. Shake until everything is thoroughly combined. The syrup will keep for at least a couple of months in the refrigerator.
- When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar and the sieve, then line the sieve with several layers of cheesecloth. Pour the coffee back through the lined strainer to remove any remaining sediment. Lid up the jar and store in the refrigerator for up to 1 week.
- To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice. Top off with milk and stir.
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2021-12-15 Combine the coffee, chicory, and the 675 grams cold water in a clean quart jar. Seal the jar tightly, shake vigorously, then set aside for 8 to 10 hours. Make sure to keep the jar out of direct sunlight. To make the sweetener, combine the honey, agave, molasses, and the 100 grams hot water in a wide-mouth plastic squeeze bottle or pint-size ...
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