Simple Hack To Make Your Coffee Sweeter Without Creamer
You already know how to pour the perfect cup of hot coffee, but do-it-yourself cold-brew coffee is a naturally sweet alternative. But don’t confuse it with iced coffee… there’s a big difference in how they’re brewed.
Iced coffee is hot-brewed coffee served over ice. It has a bold taste.
Cold-brew coffeeis brewed using cold water and steeping for over 24 hours. Then, the concentrate is diluted with water for a smooth and slightly-sweet taste.
Is it worth the time? Absolutely! Extracting all of the caffeine, sugars, and oils makes for a cup of caffeinated bliss. In fact, the longer it sits, the more flavor you’ll enjoy.
Not convinced to switch up your routine and switch to a chilled drink? Listen up…
The hot water is replaced with room-temperature water and a longer brewing time. This heat-free and slow process tastes less bitter and more smooth, which means you don’t need any creamer or sugar.
With chilled coffee, your sensory notes become supercharged. Our Kimera Koffee beans are grown in the Dominican Republic, so it has a dark chocolate aroma with a hint of citrus notes.
It’s easy to make in bulk, and once it’s steeped and flavorful, your batch will last for 2-3 weeks.
Afraid that a daily dose of chilled coffee will taste like watered-down gasoline? Don’t fear! Create a better buzz with this recipe...
DO IT YOURSELF COLD-BREW COFFEE
2 C Kimera Koffee, ground
7 C room temperature water
Mason jar filter
DIRECTIONS: Put the filter in the mason jar and add coffee. Pour in water, and let sit for 12 hours at room temperature and 24 hours in the fridge. This will create a concentrated form. When you’re ready to enjoy, serve with 1 part coffee concentrate to 1 part water.
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