This experiment is for my February One Small Change challenge, to waste less electricity used for making coffee in the mornings. I tend to leave the coffeemaker on for an hour or more while I get my caffeinated fix. I found several articles, advertisements, and even forums about cold-brewed coffee and decided to give it a try.
From what I have read online, the acid and oils in coffee beans are released with heat. In an article over at MSNBC Seattle's Best and Starbuck's were both tested for pH - the lower the pH, the higher the acid. Seattle (which cold-brews their coffee for iced drinks) had a 6.31 pH of while Starbuck's (which heat-brews theirs) was 5.48. Also, it is the oils which go *rancid*, and give that off-taste after sitting too long. So cold-brewing should lessen that, too.
So yesterday morning, after I finished my second cup of Capresso brewed coffee, I took out a canning jar and some inexpensive but acceptable coffee. I put one and one-half cups water in the jar.
Added one-third cup coffee.
Gave a gentle stir, just enough to get the grounds wet. And put it in the fridge.
After twelve hours I strained the grounds using a filter set in a strainer, and put it back in the chiller for the night. (The aroma was tempting, but I decided to wait until morning....)
This morning I mixed equal parts coffee mixture and water and nuked it. Really, takes no time at all.
AND, I think it has a richer, more pleasing flavor. For an inexpensive coffee, it put the coffee shop stuff on notice!
I've got enough for tomorrow morning, too. Now I'll have to experiment with larger quantities so I'll only have to prepare it once a week. Folks who wrote in the forums stated that their mix would keep up to two weeks.