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Cold Brewed Iced Coffee (at Home)

cold brew iced coffee recipe

Have you ever made iced coffee at home?

I used to a very long time ago. I’ll spare you the details because it’s shameful and involves returning to a sad little pot of coffee after it was neglected for several hours. Yuck.

However, I’ve discovered the magic of cold brewing and I want to share the recipe with you because I think you’re excellent so you should drink excellent coffee.

The great thing about cold brew is you can make a large batch and keep it in the fridge for up to two weeks. This means having awesome iced coffee every single day if you want.

In addition to being ridiculously easy, cold brewed coffee is very low in acidity but highly caffeinated! The cold brew method subdues the natural acidity of some coffees. This makes for an incredibly smooth iced coffee. But I also recommend using a coffee that is not very acidic to start with, like our Single Origin Brazil.

First…

start with fresh roasted coffee that is ground course. Combine 5 ounces of ground coffee with 3 1/2 cups of cold water in a container. Use filtered water for a better end result.

Place the mixture in your refrigerator and let that sucker brew for 12 hours (It can go longer than 12 hours if you can’t drain it right away. It won’t affect the flavor to leave it a bit longer).

Next…

strain the coffee through a paper coffee filter or very fine mesh strainer.

Put it back in the fridge, it’s ready to use! This ratio makes concentrated coffee so when you’re ready to use, dilute by half with either water or milk.

 

Side note:

You CAN make Decaf cold brew. If you have to drink decaf, I respect you. Most of us only drink coffee BECAUSE it has caffeine. You drink it because it’s coffee. That’s awesome. We offer a Brazilian coffee that is decaffeinated using pure glacier water. It’s about as heavenly as Decaf gets, and you deserve good coffee just like the rest of us. Here’s a link, you beautiful soul.

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Barbeque Coffee Rub Recipe

I am gluten intolerant.

But wait, it gets worse. My lovely little Mable, whom I exclusively nurse, is allergic to milk. So yes. I am also not consuming dairy. I’m hungry 90% of the time and the other 10% is spent eating fake chocolate. I’ve had this hankering for some pulled pork for a while now and since it’s difficult to find (decent) gluten free BBQ, I thought it would be fun to get a big a** pork butt and have some fun with my trusty crock pot.

crock pot

We have a friend named Richard who I would consider a meat hobbyist. This is not a real thing. I just made it up. But he smokes a mean brisket. As I was making a game plan for my 9 lb monstrosity of pork, I remembered an amazing coffee rub that Rich used on some ribs. I ate so many I got a meat headache (which is very impressive because I can put away barbecue like nobody’s business). So in honor of those ribs, I decided to do a coffee rub.

Here’s what I came up with:

First, I recommend brining your pork shoulder overnight. I won’t get into the specifics of it but if you want to know the science behind brining, proper method, recipes, sweet camera angles, and the complete history of things like salt, Google Alton Brown.

Now for the rub:

I started with 6 Tablespoons of finely ground MOUNTAINEER COFFEE. Because duh.

Next, 2 Tbs each:

Black Pepper

Chilli Powder

Garlic Powder

1 Tbs each:

Paprika

Cumin

Then, 3 Tbs salt and 4 Tbs Brown Sugar

Stir all ingredients together and then sniff it because it looks like a gift from heaven.coffeerub

Next, rub the mixture generously over your hunk of raw meat. So weird.

Then plop it in your slow cooker with a cup of chicken broth for an extra moist final product. Cooking time depends on the weight of your pork shoulder, low and slow is best!

Shred it up and throw it back in its own juices.

You’re done. I’m hungry. Let’s eat.