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Cold brew concentrate with spelt, rye, and rosemary sourdough

Updated: Jun 22


I'm one of those people who drinks iced coffee year round. I won't apologize for it, I just hate burning my tongue and I love the combination of a cold iced coffee and warm {vegan} buttered toast (which I eat for breakfast almost daily). This cold brew concentrate recipe has a story, and it's a story of betrayal by my local health food store.


Buying an iced coffee every day at the cafe at my workplace would run me $2.75 a day, and that adds up quickly. When I lived near a Trader Joe's, I would buy 32oz of their cold brew concentrate for $8.99 and drink 6 oz per day, so it was a bit more economical. When I moved away from Trader Joe's, I was wondering what I would do for my cold brew fix. This was when I discovered my local health food store - which will remain unnamed - was selling 32oz of Chameleon brand cold brew concentrate for $7.99 - an AMAZING price since I usually see it sold for upwards of $11.99. Even better, it would often go on sale for $7.49, $5.99, and even $4.49. I became totally addicted and would always be running to get there after work before 8:00 pm closing if I knew I needed coffee.


Until one day early in the COVID-19 pandemic I went to get my coffee and it was being sold for $9.99. Ouch, I thought. I hope this is temporary. It was not, and by the next week it was being sold for $11.49. This would not do. My health food store finally realized that they were giving too good of a deal. It was time to take matters into my own hands. Over the next few weeks, I began experimenting, and I am pleased to say that this recipe yields 24 oz of cold brew concentrate for around $1-3, depending on the price of your coffee. It's a basic recipe, but I think I've optimize it to produce the best result!


The best part is that this tastes better than any other cold brew concentrate I've ever had. And I'm not just saying that. You will need a French press. I already had one, but you can get one for around $30 on Amazon pretty easily.


Cold brew concentrate

Ingredients:

80g ground coffee of your choice (If you grind your own coffee, you want a medium ground, but I've done it with storebought grounds and it works fine even though they're a bit finer)


Add the coffee grounds to your French press and fill about 3/4 of the way to the top with plain tap water. Stir well with a spoon, punching down all of the coffee that floats to the top. Fill the French press the rest of the way to the every top, stir the top down gently again, and refrigerate overnight (10-16 hours). In the morning, use the filter on your French press to press the coffee, then pour into a 24 oz mason jar and store in the refrigerator. This should keep at least one week, although I haven't had it last more than 2-3 days since I've been home a lot and drinking a lot of coffee!

I like to enjoy 5-6 oz with 2-3 large ice cubes and fill up my 16oz mason jar the rest of the way with oat milk. Keep in mind that it is concentrate, so you will probably want to drink it with either added cold water or milk of your choice!


Did I mention that I have toast with butter nearly every day for breakfast? You're going to want a delicious, all purpose breakfast bread to have with your cold brew. This recipe came from wanting to use up the rest of a few bags of flour - but I was so happy with how it turned out, I thought I would share it here. I love to add rosemary to my sourdough breads, it just adds a bit of interest and I can't get enough.


Spelt, rye, and rosemary sourdough

Ingredients:

100 g rye flour

175 g all purpose flour

150 g spelt flour

375 g water

100 g sourdough starter

12 g salt

2 tbsp of chopped fresh rosemary, or 1 tbsp dry

  1. Whisk your water into your sourdough starter until it is an even consistency. Add the rest of the ingredients and mix well, until it forms a shaggy dough.

  2. Every 30 minutes for a total of 2 hours, lift the dough out of the bowl and perform a coil fold.* This should give you a total of 4 folds.

  3. After the last round of coil folding, leave your dough covered for the bulk rise overnight (10-12 hours). At this point, shape your dough into a round boule and place it to proof seam side up in a bowl or proofing basket for about 1.5 hours.

  4. Thirty minutes before your dough is done proofing, preheat your baking vessel for 30 minutes at 500 degrees.

  5. Turn your dough out into the baking vessel and score however you prefer. Cook for 20 minutes at 500, then turn the oven down to 450 for 10 minutes, and finally remove the lid to your baking vessel and cook uncovered for 15-20 minutes, until it reaches your preferred color.

  6. Cool your bread on a cooling rack until room temperature. Enjoy as toast with your cold brew! *Coil fold instruction video - https://www.youtube.com/watch?v=h9zWEupVMFs



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