Ingredients
● 1-pound coarse ground Barrel Aged Coffee
● 1 gallon water
Recommended Equipment
●Large Pitcher with Lid
● Cold Brew Coffee Filter
Quick Directions
- Put 1 bag of Whiskey Morning Coffee in cold brew filter
- Put cold brew bag into pitcher, pour 1/2 cup of hot water into filter
- fill remainder of container will room temp water
- Close filter bag and leave in pitcher.
- Let pitcher sit in fridge for 24 hours.
- After 24 hours, remove cold brew sack and enjoy.
Preparation
Start by filling your coffee filter with 1 bag of coarse ground Whiskey Morning Barrel Aged Coffee and placing it into the large pitcher. Before sealing the filter slowly pour ½ Cup of hot water in a spiral pattern into the filter to open up the grounds to help with the extraction.
Afterwards add your remaining room temperature water in through the filter and fill until you've used a full gallon, or your pitcher is full. Once this is done you can seal your filter and cover the pitcher and put it in the fridge for a full 24 hours.
Once your beans have had their 24 hour soak, you're ready to remove the filter from the pitcher. I like to elevate the filter over the pitcher for several minutes to ensure all of the concentrate has drained out of the filter. After the majority of the concentrate has drained from the filter, you're ready to taste test the concentrate.
This part of the recipe will be up to you. If your concentrate is too strong add a bit of water for your taste. If you like your coffee a bit on the stronger side you can leave it as is. Take into consideration that if you're planning on doctoring up with any creamers or using the concentrate for any cocktails, you're going to want a bold brew to fight through your additives
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