LIQUID COFFEE CONCENTRATE RECIPE RECIPES

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COFFEE CONCENTRATE RECIPE - FOOD.COM



Coffee Concentrate Recipe - Food.com image

This recipe really makes good coffee - hot or iced! From Lynne Rossetto Kasper and found at The Splendid Table.

Total Time 5 minutes

Prep Time 5 minutes

Yield 30-35 serving(s)

Number Of Ingredients 2

1 lb medium-grind coffee (I prefer a dark-roast)
10 -11 cups cold water

Steps:

  • Mix the coffee and the water. Leave it on the counter overnight. Strain in the morning, preferably through cheesecloth.
  • For hot coffee just add hot water to taste to 1/4 cup (or more) of the concentrate mixture (depending on how strong - or not - you like your coffee). To make iced coffee, stir together 1/4 cup each of Coffee Concentrate and water. If desired, stir in milk and sugar. Serve over ice.
  • It should keep for 2-3 weeks in the fridge.

Nutrition Facts : Calories 0.3, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.7, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 0

COFFEE CONCENTRATE RECIPE | MYRECIPES



Coffee Concentrate Recipe | MyRecipes image

Use this recipe, adapted from a recipe in Commander's Kitchen cookbook, to make a big batch to last up to a month in the refrigerator.

Provided by MyRecipes

Total Time 12 hours 30 minutes

Prep Time 30 minutes

Yield Makes about 3 quarts

Number Of Ingredients 2

1 pound ground coffee with chicory or dark roast ground coffee
3?½ quarts cold water

Steps:

  • Stir together ground coffee and 3 1/2 quarts cold water in a 1 gallon pitcher until all ground coffee is wet; let stand 12 hours at room temperature.
  • Pour coffee mixture through a large, fine wire-mesh strainer, discarding grounds. Clean strainer; place a coffee filter or double layer of cheesecloth in strainer, and pour coffee mixture through lined strainer. Return coffee concentrate mixture to pitcher; cover and chill up to 1 month.
  • Note: To make iced coffee, stir together 1/4 cup each of Coffee Concentrate and water. If desired, stir in milk and sugar. Serve over ice.

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  • 1. Stir coffee and water together in a large (about two-quart) glass French press. Allow raft of ground coffee to form, about 10 minutes, then stir again to recombine. Cover with plastic wrap and let sit at room temperature for 24 hours. 2. Line fine-mesh strainer with coffee filter and set over large liquid measuring cup. Place lid on press and slowly and evenly press plunger down on grounds to separate them from coffee concentrate. Pour concentrate into prepared strainer. Line large bowl with triple layer of cheesecloth, with cheesecloth overhanging edge of bowl. Transfer grounds to cheesecloth. Gather edges of cheesecloth together and twist; then, holding pouch over strainer, firmly squeeze grounds until liquid no longer runs freely from pouch; discard grounds. 3. Using back of ladle or rubber spatula, gently stir concentrate to help filter it through strainer. Concentrate can be refrigerated in jar with tight-fitting lid for up to 1 week. This recipe makes about one and a half cups; enough for three cups iced coffee. Cold Brew Tips: To make iced coffee combine equal parts coffee concentrate and cold water. Add a pinch of kosher salt, if using, and pour into glass with ice. This concentrated coffee needs to be diluted before drinking. We recommend a 1:1 ratio of concentrate to water, but you can dilute it more if you like.
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Calories 58.3 calories per serving
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Oct 01, 2021 · You could also place 2 cups of strong coffee in a saucepan with a half cup of sugar and a half teaspoon of vanilla extract and heat. Stir the entire time, until the sugar has dissolved completely and cool before using it- either as a drink concentrate or in a recipe; it’s really up to you.
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