Hello from Vermont! This is my first post to be transmitted directly out of Burlington, but I took the pictures back in DC. It makes me sad to look at that wooden table, with all its random clutter and stains. Vermont is lovely, and I’m sure I’ll adapt, but it’s just not the same (fewer street fireworks).
My parents have been vacationing up here for the week which means free food heck yeah! I’ve been eating like a queen while I can because soon the reality of unemployment will set in as well as a diet of beans.
SPEAKING OF BEANS. I don’t drink coffee too often, largely because I’m insanely sensitive to caffeine. Sometimes I like to be part of the crowd and also set fire to my digestive system. When that desire hits, I prepare a big batch of decaf cold brew.
I get whole coffee beans from bulk to cut down on unnecessary packaging. Interested in more zero waste tips?? Click here.
My Golden Ratio is about a cup of beans to 6 cups of water, but to be honest I don’t measure anything (like ever, which makes this recipe blog sort of a challenge).
Generally I put the grounds into a CoffeeSock, but you can also put them directly into the container and strain later.
Dampen the grounds with water and then let them rest for a minute. Apparently this helps the flavor develop. Then slowly add the rest of the water.
The CoffeeSock has a nice closing device to keep everything secure. Then the jar goes into the fridge.
One day later I’m gifted with a week supply of brew. You can try the coffee at different times during the brewing process to see when it reaches your ideal taste, but 18 hours is typically when I take out the sock.
Add a splash of almond milk and enjoy!