Memorial Day is this weekend, which marks the official start of the summer season! You can enjoy CoffVee all summer long by brewing your own cold brew coffee. I prefer cold brew because it is less acidic and smoother than a traditional iced coffee. I recently purchased a Hario Mizudashi for less than $20 on Amazon, and it's not only easy to use, it makes great cold brew!
Here's how I prepare cold brew CoffVee:
-Place 80 grams of ground CoffVee in the center container. This seems like a lot of coffee, but trust me, you need it.
-Slowly pour filtered water over ground CoffVee in a circular motion, pausing to stir with a spoon. It is a little time consuming to fill the container, but worth it.
-Put the lid on and place the carafe in the refrigerator for at least 8 hours. I like to do this before I go to sleep, that way I wake up and can enjoy immediately! Do not leave the coffee in the container for more than 24 hours. You can continue to store the brewed coffee in the Mizudashi after you remove the filter.
-Pour brewed CoffVee over ice, add milk or sugar, and enjoy!
What's your favorite cold brew method? Do you cold brew, or just stick with iced coffee in the summer?