Tiramisu 12 (page 267) – cold coffee filtration

my friends at coffeesofhawaii.com brought to my attention a method of coffee making that pulled me aside from everything i knew about coffee making!  i will certainly suggest trying this method for ROSE’S heavenly CAKES: Tiramisu (page 267).  and perhaps, you can try this method for your everyday coffee needs, too!

the principle is based on cold water extraction.  the coffee grounds are never exposed to heat, thus there is near zero production of bitterness and oils.  perfect for tiramisu!  the method is simple and you don’t need electricity nor a coffee maker nor any specialized equipment.  basically, you soak coffee in water for 24 hours, filter, then dilute as needed.  the amount of water is up to you, or you can use a kit bottle/funnel from www.4filtron.com

scale accordingly.  on a large glass bowl (metal will impart a metallic taste), place 1lb of ground coffee (454 grams), add 4 quarts of cold water  (3629 grams).  stir well.  cover with plastic wrap.  leave at room temperature for 24 hours.  filter thru a coarse strainer.  then, filter thru a paper coffee filter suspended over a strainer over a bowl.  you obtain about 3 quarts of coffee concentrate.  use this in lieu of espresso shots.

use the coffee concentrate to make iced coffee or hot brewed coffee.  dilute to taste, or approximately 1 part of concentrate with 2 parts of water.  the concentrate can be made ahead of time and refrigerated or frozen!

more on the new york times, http://www.nytimes.com/2007/06/27/dining/27coff.html?_r=1&em&ex=1183089600&en=25b8021717021b05&ei=5087_

2 thoughts on “Tiramisu 12 (page 267) – cold coffee filtration

  1. Julie says:

    Very interesting, H! Thanks for the link and your review. Iced coffee is such a New York thing… I used to drink it all the time when I lived there, perhaps I should drink it again this summer, it’s been so hot in the Northeast.

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