Forget French pressing or the pour-over method: there's a different type of coffee brewing that's sparking the attention of java lovers. It's called cold-brewing, and it's a lengthy (but easy) process.
Cold-brewing involves saturating ground coffee beans in cold, filtered water, covering the container and letting it sit out at room temperature for 12 hours, then straining out the coffee grounds. The efforts are by no means immediate, but the end result might win you over: cold brews are lighter and thinner, and their flavors won't be weakened by ice. In contrast to brewing a hot cup of coffee, which draws out the acidity and bitterness of beans, a cold brew slowly extracts the bean's flavorful oils.
Food Network chef Jeff Mauro has been whipping up a lot of blended iced coffee drinks lately, and a cold brew is his preferred method. He adds, "I just think, as far as for the iced coffee application, there is no better way, because you are not brewing it over ice and diluting it. It takes time to do it, but the payoff is great."
Twelve hours may seem like a lifetime, but this method really just involves remembering to combine the two ingredients while prepping dinner so you can wake up to refreshing, invigorating cold-brewed coffee in the morning. The brew is concentrated, so dilute it with filtered water to your liking, and then serve over ice. Stay tuned for Jeff's recipe for cold-brewed coffee, which he uses for his signature Peanut Butter and Jelly Blended Coffee.