Cold brew, I’ve discovered, is quite an American thing, but one that I’d like to promote here across the pond. On the menu in most hipster coffee joints (please don’t touch the supermarket cans) and particularly refreshing when hot, it does come with a health warning. So much more than just a regular iced coffee – this is a knock your socks off caffeine situation which will leave you with a chilled buzz as you go on your merry coffee fuelled way.
Inspired by my good friend Adeena Sussman in her book Sababa, the addition of one of my favourite spices was added to my already brewing cold coffee concoction. This could not be simpler to make at home and if you make a healthy batch it will keep for a week in the fridge to have on hand for all your coffee needs.
Best served over ice and diluted with water if you are not adding milk, this is gonna rock your coffee world. But usual coffee rules apply – the better the coffee the smoother the taste so use the best grinds you can get your hands on.
Here’s how to make it
- 150g cafetière grind coffee
- upto 1 litre cold water
- 1 cinnamon stick
- 5 cardamom pods
Using a 4 cup French Press or 1 litre jug or jar, place the coffee in the bottom. Add the cinnamon stick and cardamom pods and cover with cold water. Stir so everything is combined.
Cover and allow to sit on the counter for 12-14 hours (14-16 hours is my sweet spot)
When ready, give everything a good stir and remove the cinnamon stick and either press down (if using a cafetière) or strain over a fine mesh sieve lined with a muslin or cheese cloth. Transfer to a jug and keep in the fridge ready to have on hand for all your coffee needs.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
