Sous Vide Essentials Easypeasy Cold Brew Java Recipes

SOUS VIDE "COLD BREW" COFFEE

Steps:

• Place 1/4 cup coffee grounds into each jar, then top with water. Screw on the lids until just barely tightened; do not overtighten.
• Fill a large pot with enough water to cover the jars completely and place a sous vide immersion cooker into the water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's directions.
• Submerge mason jars into the water bath and set timer for 2 hours.
• Remove jars to a cooling rack and let cool until easily handled. Strain the mixture through a coffee filter to stop the steeping process. Pour over ice and serve, or return to rinsed-out jars and store in the refrigerator for up to 1 week.

SOUS VIDE ESSENTIALS: EASY/PEASY COLD BREW JAVA

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a sous vide machine, plus mason jars with lids.
• 3. About Cold Brew Coffee When you cold brew coffee, you get a full-flavored cup of java; without the bitter, high-acid components. In addition, you can make a big batch and keep it in the fridge for 8 - 10 days without it losing its flavor. And, since we are using our sous vide machine, we can have it in about 2 hours... Not 24.
• 4. Time and Temperature You will notice in the photos that I am doing one mason jar at a time. That is because I was testing time related to temperature to produce a good, full-flavored, cup of java without acidic undertones. The first thing I found out was that I needed two hours to get to my coffee's sweet spot. I found that less than 2 hours left the coffee a bit weak, and over two hours began to bring in the high-acid components. So, with the time mapped out I needed to work on water-to-coffee ratio. I use a French press to make my hot coffee, and my ratio is 1 tablespoon of coffee to 1 cup of filtered water. To get my cold brew to the flavor level I am used to, I had to double the coffee (2 tablespoons per cup). You may want to add more, or less; however, this is a good ratio to start with.
• 5. The Coffee Your coffee beans should be coarsely ground. They should look a bit like coarse cornmeal. If you use fine grind coffee your coffee will be a bit gritty, and muddy.
• 6. The Water If you have filtered water, use it. Filtered water removes a lot of the chemicals that the city puts in it, and it can make a big difference to the taste of the coffee.
• 7. Gather your ingredients (mise en place).
• 8. Place you sous vide machine into a container and fill with water, deep enough to just cover the jars. Then set the temperature to 145f (63c).
• 9. Do not forget that adding the mason jars to the water bath will displace a lot of water, so do not overfill.
• 10. Add the coffee and water to the mason jars.
• 11. I am using 2-cup mason jars, so that means 4 tablespoons (1/4 cup) course ground coffee to 2 cups filtered water.
• 12. Add the lids and tighten finger tight (try not to over tighten) and then give the jars a shake or two.
• 13. Place the jars into the preheated sous vide bath and set a timer for 2 hours.
• 14. After the two hours, remove from the water bath, and strain.
• 15. You can use regular coffee filters if you choose. I do a two-step method where I use a fine-mesh strainer, and then a second strain through cheese cloth.
• 16. Use a non-reactive container with a lid, and store in the fridge for 8 - 10 days.
• 17. Why not use the same mason jars that you used to make it.
• 18. PLATE/PRESENT
• 19. Pour over ice and enjoy plain or with whatever you choose to add. Enjoy.
• 20. If you really want a cold brew experience, use some of the coffee to make ice cubes. Awesome.
• 21. Keep the faith, and keep cooking.