Best Brewed Coffee Recipes

COLD-BREWED COFFEE

Steps:

• Put coffee grounds in a large container. Slowly pour water over the grounds.
• Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
• Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

HOMEMADE "BREWED" COFFEE KAHLUA

Steps:

• 1. Brew a pot of strong, good quality coffee to get that rich Kahlua flavor. it should be strong because a weak coffee won't transport the flavors into the final product. Once brewed, prepare to use the coffee immediately.
• 2. Once the pot is done, transfer it over to a large bowl. Add 4 cups of sugar and 1 Tablespoon of cocoa powder to the fresh, hot coffee and stir until dissolved.
• 3. Let the coffee mixture cool to room temperature. Once the sugar and cocoa has dissolved and the coffee has cooled, add the vodka stirring to combine. Pour the mixture into bottles.
• 4. Cut the vanilla bean into 3rds and drop one piece into each bottle. Put cap on. Your Kahlua is made. At this point you may add a cinnamon stick or orange peel if you like. This will give it a more dynamic flavor.
• 5. Store in a cool, dry place for 2-3 weeks. The vanilla needs this much time to infuse and the flavors need to settle into the coffee to give it that rich, liqueur flavor.
• 6. Once the time is up, strain it beforehand and then rebottle. Label and store in basement, cellar, or inside a closed box.

POT-BREWED COFFEE WITH RAW SUGAR AND SPICES (CAFé DE OLLA)

Steps:

• Boiling and steeping: In a noncorrosive pan, combine 1 quart water, the sugar, cinnamon and optional aniseed. Bring slowly to a boil, stirring to melt the sugar. Stir in the coffee, remove from the fire, cover and steep for 5 minutes.
• Straining: Strain the coffee through a fine-mesh sieve into cups or mugs and serve immediately.

COLD BREWED ICED COFFEE

Steps:

• Place coffee beans in a French press or large measuring cup; pour in 2 cups water. Let coffee steep, 8 hours to overnight.
• Combine remaining 2 cups water and sugar in a saucepan; bring to a boil. Simmer until sugar dissolves, 3 to 5 minutes. Pour syrup into a container and transfer to the refrigerator.
• Strain coffee using the French press plunger or through a coffee filter in a fine-mesh strainer. Pour 1/2 cup coffee into a glass of ice; sweeten with simple syrup.

COLD-BREWED ICED COFFEE

Steps:

• In a jar with a tight fitting lid combine coffee grounds and 4 1/2 cups cold water. Cover and shake well. Set aside at room temperature at least 12 hours.
• Strain the coffee twice through sieve lined with a coffee filter or cheesecloth. Pour the strained coffee into a large pitcher. Add the remaining 4 1/2 cups cold water. Serve with sweetened condensed milk or sugar and regular milk.
• Note: Make one batch to use for ice cubes. Freeze the coffee in ice cube trays and serve iced coffee with frozen coffee cubes so it doesn't get watered down.

AFFOGATO WITH COLD-BREWED COFFEE

Steps:

• Whisk together ground coffee and cold water in a small bowl. Cover with plastic wrap and set aside for 12 hours. Whisk, then strain through a funnel lined with a moistened paper towel into a bowl.
• Place ice cream scoops in 2 coffee or espresso cups. Pour 1/4 to 1/2 cup cold coffee over the top of each. Garnish with shaved dark chocolate.

COLD BREWED COFFEE

Steps:

• Pour coffee grounds of your choice into a pitcher. Pour in water and stir with a spoon. Let mixture steep at room temperature for at least 12 hours and up to 24 hours.
• Line a fine-mesh strainer with a coffee filter and place over a medium bowl. Slowly pour coffee mixture through the filter. Do not force it through. Discard grounds and rinse out pitcher.
• Pour filtered coffee concentrate back into the clean pitcher. Place in the refrigerator.
• Boil water and sugar together until sugar is completely dissolved. Cool simple syrup and transfer to an airtight container. Store in the refrigerator for up to 2 weeks.
• Pour 3 ounces of coffee concentrate into a Mason jar or cup. Top with 3 ounces water. Add desired amount of simple syrup and ice.

BREWED ORANGE CINNAMON COFFEE

Steps:

• Blend coffee and dry ingredients in a blender.
• Blend in flavoring and extracts.
• Scrape sides and blend 15 seconds more.
• Makes one 8-cup pot.
• Add sugar/sweetener and/or creamer as desired.
• To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.

COLD-BREWED ICED COFFEE

Steps:

• In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours
• Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

HOW TO MAKE COLD-BREWED ICED COFFEE CONCENTRATE

Steps:

• Add the grounds and the water to a 40-ounce or larger jar or pitcher with airtight lid. Stir. Put the lid on and put the jar/pitcher somewhere out of the way on your kitchen counter, out of direct sunlight.
• Let it sit for at least 6 hours, up to 12.
• Line a fine-mesh sieve with a couple of layers of cheesecloth and set it over a bowl. Pour the water and grounds over the strainer and discard grounds.
• Pour the iced coffee concentrate into an airtight jar or pitcher and store in the refrigerator until ready to use. It will keep for up to one week.
• To make iced coffee, fill a glass with ice and add 1/2 cup coffee concentrate and 1/2 cup water. Add cream/sweetener as desired and serve.

AEROPRESS® BREWED COFFEE WITH IRISH CREAM

Steps:

• Pour BAILEYS into coffee mug.
• Scoop GEVALIA coffee into AeroPress® Brewer, then fill with hot water to 7.5-oz. line; stir 10 sec. Press gently 20 sec. to 1 min.
• Remove AeroPress® Brewer and enjoy!

COLD BREWED COFFEE

Steps:

• Fill a jug with the coffee and water, screw on the lid, and give a good shake. I use a clean Simply Apple bottle.
• Rest at room temperature for about 24 hours, giving a shake every now and then.
• Strain the coffee through a filter or a French press and decant into a clean jug or pitcher.
• Taste. If the coffee is too strong, dilute it to your liking. If it is too weak, add more coffee grounds and let sit out another day.
• Store in the refrigerator and use in your favorite coffee recipes.

AFFOGATO WITH COLD-BREWED COFFEE

Steps:

• Whisk together ground coffee and cold water in a small bowl. Cover with plastic wrap and set aside for 12 hours.
• Whisk, then strain through a funnel lined with a moistened paper towel into a bowl.
• Place ice cream scoops in 2 coffee or espresso cups. Pour 1/4 to 1/2 cup cold coffee over the top of each.
• Garnish with shaved dark chocolate.

BREWED COFFEE SAUSAGE GRAVY

Steps:

• Place Sausage in a skillet (cast iron is best) and brown.
• Add flour and brown.
• Add milk and water.
• Simmer until it is the thickness you desire.
• Stir in the coffee to the mixture.
• If to thick, add more milk.
• Serve over your favorite biscuits.

COLD-BREWED COFFEE

Steps:

• Stir together the coffee grounds and water.
• Cover and let sit overnight.
• Strain through cheesecloth or a fine mesh strainer. Strain 2-3 times to remove grounds and silt.
• This creates a concentrate; to dilute to appropriate proportions, add one part water to one part coffee (i.e., use 1/2 cup coffee concentrate and 1/2 cup water). Add water or coffee concentrate to adjust to your personal tastes.
• For hot coffee, put it in the microwave for 1-2 minutes.
• For iced coffee, refrigerate and serve over ice.

BREWED COFFEE

Steps:

• Bring water to a boil; let stand 2 minutes (water should be just below boiling point).
• Pour a small amount into a French press. Swirl once to warm carafe; discard.
• Put ground coffee in carafe. Pour in hot water. Stir once with a wooden spoon. Position plunger at top of carafe; let stand 4 minutes. Slowly push plunger down. Serve.