Recipe of the Month: Iced Americano

Written by Cafe Campesino on Apr 3, 2009 in NEWSLETTER, Recipes |
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Iced Americano

When it’s too hot for coffee, don’t fret; an iced Americano is the perfect way to get your fix and keep your cool. This “cold brew method” will yield a large amount of espresso that will keep fresh for at least a week.

You will need:

  • ½ pound of coarse ground Café Campesino Easygoing Espresso Full City Roast coffee
  • ½ gallon of room temperature filtered water
  • Ice cubes

Directions:

Prepare your cold brew by mixing the ½ gallon of water with the ½ pound of coarse ground coffee in a gallon size container. Allow to sit at room temperature for eight to ten hours. (At the café we allow our cold brew to sit overnight). After the coffee has been allowed to sit, pour the mixture through a tight-meshed strainer. This will separate the coffee grounds from the espresso. Pour your cold brewed coffee into a container of your choice and refrigerate. This recipe yields 8 cups. To make a larger batch, simply double the size of the recipe.

For serving:

Pour one half cup of the cold brew into your cup and, if desired, add a little water at a time until it is at the proper taste for you. Add cream if you wish, then add ice. It’s a refreshing way to enjoy Café Campesino coffee when the temperature is rising. Check next month’s issue for a delicious new cold brew recipe!

Remember this tip from last month’s recipe?
***Freeze your leftover coffee to make ice cubes for your cool coffee drinks***

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