sous vide essentials: easy/peasy cold brew java

How To Make sous vide essentials: easy/peasy cold brew java

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  PREP/PREPARE
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  To make this recipe, you will need a sous vide machine, plus mason jars with lids.
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  About Cold Brew Coffee When you cold brew coffee, you get a full-flavored cup of java; without the bitter, high-acid components. In addition, you can make a big batch and keep it in the fridge for 8 – 10 days without it losing its flavor. And, since we are using our sous vide machine, we can have it in about 2 hours… Not 24.
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  Time and Temperature You will notice in the photos that I am doing one mason jar at a time. That is because I was testing time related to temperature to produce a good, full-flavored, cup of java without acidic undertones. The first thing I found out was that I needed two hours to get to my coffee’s sweet spot. I found that less than 2 hours left the coffee a bit weak, and over two hours began to bring in the high-acid components. So, with the time mapped out I needed to work on water-to-coffee ratio. I use a French press to make my hot coffee, and my ratio is 1 tablespoon of coffee to 1 cup of filtered water. To get my cold brew to the flavor level I am used to, I had to double the coffee (2 tablespoons per cup). You may want to add more, or less; however, this is a good ratio to start with.
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  The Coffee Your coffee beans should be coarsely ground. They should look a bit like coarse cornmeal. If you use fine grind coffee your coffee will be a bit gritty, and muddy.
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  The Water If you have filtered water, use it. Filtered water removes a lot of the chemicals that the city puts in it, and it can make a big difference to the taste of the coffee.
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  Gather your ingredients (mise en place).
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  Place you sous vide machine into a container and fill with water, deep enough to just cover the jars. Then set the temperature to 145f (63c).
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  Do not forget that adding the mason jars to the water bath will displace a lot of water, so do not overfill.
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  Add the coffee and water to the mason jars.
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  I am using 2-cup mason jars, so that means 4 tablespoons (1/4 cup) course ground coffee to 2 cups filtered water.
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  Add the lids and tighten finger tight (try not to over tighten) and then give the jars a shake or two.
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  Place the jars into the preheated sous vide bath and set a timer for 2 hours.
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  After the two hours, remove from the water bath, and strain.
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  You can use regular coffee filters if you choose. I do a two-step method where I use a fine-mesh strainer, and then a second strain through cheese cloth.
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  Use a non-reactive container with a lid, and store in the fridge for 8 – 10 days.
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  Why not use the same mason jars that you used to make it.
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  PLATE/PRESENT
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  Pour over ice and enjoy plain or with whatever you choose to add. Enjoy.
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  If you really want a cold brew experience, use some of the coffee to make ice cubes. Awesome.
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  Keep the faith, and keep cooking.
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