Coffee has been top of mind lately
. With the rising price of coffee in NYC (I think I pay $4 for a thimbleful of iced americano), being able to make an excellent cup of coffee at home is becoming a priority. I haven't made coffee at home without the guidance of Mr. Coffee himself, so this is going to be a learning process.
To further complicate things, I really only like iced coffee. Oh sure, I'll tolerate the hot stuff when it is freezing out, but give me iced coffee anyday
. Wisdom of the interwebs says that cold brewing coffee is the way to go. Ratios and tools change, but technique pretty much remains the same.
Once I get a handle on making a good iced coffee, some variations I want to try are:
- Seasoning. A little bit of salt can go a long way. It just makes sense and will supposedly cut bitterness.
- Cavitation. I won't be the first to take Nitrous cavitation to cold brewing coffee, but maybe it's time to revisit the technique.
- Alcohol. Ok, might not be for the every day cup of joe, but I was curious to see if I could infuse some coffee into a neutral spirit like vodka. Gotta figure that there are flavor compounds that are alcohol soluble versus water soluble. I would try this with fats as well, but not really ready for a hot buttered coffee (*).
(*) Sounds like a term that should be in urban dictionary.
Got any tips?