Cold-brewed coffee

Yes. I didn't even know this term until a few weeks ago when, after browsing for paleo recipes, I came across a link that talked about using paleo condensed milk for Vietnamese-style iced coffee. I love Vietnamese coffee because it has such a rich flavor, and I didn't know there was such a thing as an iced version of it.

Apparently, there's a whole population of coffee drinkers who prefer this method of brewing coffee over the usual way of hot-brewing. This site explains why cold-brewing is better than hot-brewing.

If you love iced coffee, maybe you'll become a convert like me and start cold-brewing. This is the "recipe" I follow (if you can even call it a recipe). I adapted it from The Pioneer Woman's recipe.


Cold-brewed Coffee
(makes 1 liter)

1 1/2 cups ground coffee
6 cups cold water

1. Place the ground coffee in a sealable container (could be a plastic or glass jug). Pour the cold water into the container and stir to make sure that the grounds are getting soaked. Let this mixture sit at room temperature for 24 hours. I let mine sit for 36 hours and it turned out well.
2. After having let the mixture sit, place a cheesecloth over a strainer and pour the mixture through that and into another container.
3. Store in the refrigerator.

One-liter jug of coffee concentrate

Creamy Iced Coffee
(makes 1 serving)

1 1/2 to 2 Tbsp sweetened condensed milk
Half a glass of coffee concentrate
Half a glass of full cream milk
Lots of ice cubes

Spoon the condensed milk into a tall glass, then fill the glass with ice cubes.

Pour in the coffee concentrate.

That's the condensed milk at the bottom

Then pour in the milk.

Stir well to make sure the condensed milk doesn't stay at the bottom.

Notes:
- Adjust the proportions to suit your taste.
- To "paleo-fy" this, just substitute sweetened condensed coconut milk and coconut milk. I haven't tried it yet because it's so much more convenient to use non-paleo ingredients.