Things that get left out overnight on our kitchen counter.

We read this article last year, tried it, and were BLOWN away. We’re pretty major coffee drinkers, but who wants to drink hot coffee in the summer? We thought we found the answer when the bagel store on the corner was selling iced coffed with (get this) coffee ice cubes! We were hooked. Then they started charging extra for the coffee cubes. Then they stopped offering them all together, and even looked confused when I asked about them. As if I had dreamed this up.

Anyway, thank you Cindy Price, for opening up our eyes to the wonder that is cold brewed iced coffee. We made our first batch of the season tonight. I hope it’s hot tomorrow!

Recipe: Cold-Brewed ICED COFFEE

Time: 5 minutes, plus 12 hours’ resting (2 servings)

1/3 cup ground coffee (medium-coarse grind is best)

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste.

Here she is, just hanging out on the kitchen counter til tomorrow.

DAY 2 REPORT FROM THE GROWING CULTURE

Lots of reproduction happening in our kitchen. Yes, we’ve created a world that all the yeast in the air want to get a piece of.

The jar smelt a bit more rank today. The colony, she was hungry when I pulled back her plastic wrap. “Feed me, Seymour”, I heard coming from within the bubbly bath of fermentation. So, I did. She got 50g of bread flour, and 1/3 cup (65g) tepid spring water. She was stirred until smooth, loosely covered with plastic wrap and now she’s back…on the kitchen counter.

View Day One of the sourdough culture growing….

Similar Posts:

• Growing the culture: Days 3 – 8
• Olive Lovers Rejoice: Rosemary Olive Bread
• A Sourdough Starter: Success?
• Rustic (and easy!) Dinner Rolls
• Cultural Experience