Gourmet Coffee Snob

What if the gourmet coffee snob told you that you can make a coffee shop coffee - served steaming hot or iced cold, and in the comfort of your home - for much less than expensive signature coffee drinks…

and as important as those fresh roasted beans are to your cup of coffee, it's what you do with em that counts the most…however…let's not forget to start with the best spotajava gourmet coffee beans…

and if your really want the bomb coffee I highly recommend premium connoisseur peaberry coffee beans…but that's just me…I like great tasting coffee so why not use only the very best coffee beans…

On the road to coffee nirvana, I've discovered the cold-process coffeemaker that

produces an exquisite coffee concentrate using an exclusive cold drip method to extract only the best parts of the coffee bean.

People who drink cold brewed coffee swear by it. Some go so far as to declare it the ultimate coffeemaker…"(It produces) the perfect cup of coffee."

Even if your buds can't tell the difference between a fine cup of gourmet java and a plastic foam mug of overheated slag from a convenience store, the convenience ofcold-processed coffee is easy to like.

It`s just as quick to make in the morning as freeze-dried instant coffee, and you can control the strength of each cup by using more or less concentrate.

Heating the concentrate itself without adding hot water gives you a drink that resembles espresso. Making cold coffee drinks is a no brainer, and it even works well for baking recipes that call for coffee.

The cold-process coffeemaker proves the secret that high-priced gourmet bean sellers don't want you to know — good coffee is mostly in the preparation. Overheat your

coffee, let the beans go stale, add too much or too little of the grinds or let it sit on a warmer all day, and even the most expensive beans grown inside the cone of a volcano and hand-picked by virgins will taste like pond water.

Cold-Process Coffee instructions may vary, depending on your brand of cold-process coffeemaker. But in general, add ground coffee to the container and fill with cold water, as directed.

Let the mixture "cold brew" undisturbed for 12 hours.
Coffee beans contain several compounds that are extracted during the hot brewing process. Some of those compounds, including the oils and fatty acids that cause the slick on your coffee are soluble at a high temperature. The method most of us use at home, including the French press and virtually all steam methods, scalds the beans, which brings out those acids and oils.

Up to 67 per cent of these compounds, including the ketons, esters and amids that sometimes give hot-brewed coffee a bitter under taste and cause some people to experience a burning sensation in the digestive tract, could be eliminated by cold-steeping the coffee grounds for several hours to produce a rich concentrate.

The cold-process coffeemaker is almost ridiculously simple. It consists of a plastic brewing container with a plug and filter at the bottom, and a glass carafe. Ground coffee and two liters of cold water go into the top and are allowed to steep for eight to twelve hours. Remove the stopper and let concentrate flow into the glass carafe. Refrigerate. To serve, add one part concentrate to three parts boiling water (or add cold water and microwave). For iced coffee, serve over ice.

The concentrate must be refrigerated and will keep for about three weeks. It can also be frozen (in ice cube containers) for several months. It's fabulous. Once you try it, you won't go back to the hot water method, the gourmet coffee snob guarantees it.

~~Sherrill~~
the gourmet coffee snob sez
Always Drink Better Coffee
SpotaJava Coffee

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