March 10, 2023Barrel Aged Coffee
● 1-pound coarse grind Barrel Aged coffee
● 1 gallon water
● Large Pitcher with Lid
● Cold Brew Coffee Filter
Start by filling your coffee filter with 1 Pound 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.
Shop Whiskey Morning Coffee: Whiskey Morning Coffee Blends
Coffee of the Month Subscription: REAL Flavored Coffee of the Month: Let's Get Tropical - Whiskey Morning Coffee
Follow Pinterest Recipes: Pinterest
Watch Recipe Videos: Whiskey Morning Coffee - YouTube
Follow us on social media you won't regret it! @whiskeymorningcoffee
8210 Paluxy Highway Tolar, TX 76476