for use in cocktails, fancy concoctions and
basic coffee at a ;:; dilution. Experiment
with diluting the concentrate with your
favourite milk—you just made an iced latte!
Choose good coffee. Pat Fair weather,
a Costco food buyer, says, “If I were experimenting with cold brew, I would choose a
single-source country. They deliver different
profiles based on the terroir where they are
grown, and let you explore the flavour profiles and variety of the coffees.”
Experiment. Cold brew is the perfect
vehicle for trying new flavours, whether you
add a homemade syrup (like the Rosemary
Honey Syrup recipe) or use it in a custom
cocktail. Adding chocolate turns it into a
homemade mocha. You can also try it in
marinades, smoothies and sweets (check
out The Perfect Coffee Milkshake); make
your own tiramisu at home; or add scoops
of ice cream to a glass for a coffee float.
Cold brew has a refreshing kick. (Unless
you use decaffeinated coffee it’s high in
caffeine, so watch your intake!) These recipes will help you make it your own. C
Co-founder of; Crema.co, Emily McIntyre
writes about co;ee culture.
Cold coffee drinks to cool you down
FOR YOUR TABLE
Look for a selection of coffees, including
Kirkland Signature™ varieties, at your local
warehouse and on Costco.ca.
BASIC COLD BREW CONCENTRATE
1 part co;ee
5 parts water
Coarsely grind co;ee and mix it with cold,
;ltered water in a jar or French press. Let it
sit at room temperature for 12 to 24 hours and
then strain. Keep refrigerated and use within
2 weeks. Dilute concentrate 1: 2 with water or
another liquid (such as milk of any type), then
adjust to personal preference.
Courtesy of Stumptown Co;ee Roasters.
ROSEMARY HONEY SYRUP
250 mL ( 1 cup) honey
250 mL ( 1 cup) water
4 sprigs rosemary
Heat honey and water together over medium-low heat until fully integrated. In another pan,
boil more water, then add rosemary for 30
seconds before removing sprigs and plunging
them into ice water for 1 minute. Strip the rosemary leaves from the stems and add to blender
along with the honey-water mixture. Blend for
1 minute. Strain with cheesecloth and refrigerate. Add to cold brew to ;avour and sweeten
your drink. Keeps for 1 month in the refrigerator. Makes 360 mL ( 12 ounces).
Courtesy of Emily McIntyre.
THE PERFECT COFFEE
250 mL ( 1 cup) cold-brew co;ee or chilled
strongly brewed co;ee
4 giant scoops vanilla ice cream
15 mL ( 1 tablespoon) chocolate syrup,
Blend the co;ee, ice cream and chocolate syrup
in a blender until smooth. If the mixture is too
thick, you can add a couple of splashes of milk
to thin it. If it is too thin, add a little more ice
cream and pulse to smooth it. Pour the milkshake into 1 very large or 2 medium-size
glasses. Top with a very generous head of
whipped cream and drizzle with additional
chocolate syrup. Serve immediately.
Courtesy of San Francisco Bay Co;ee.
BY EMILY MCINTYRE
AS SUMMER heats up, cold-brew coffee
(not to be confused with iced coffee) is a
refreshing alternative to your favourite hot
beverage. A hit at picnics, for the morning
coffee ritual or as an afternoon pick-me-up,
cold brew is easy to make and fun to experiment with. Using cold or tepid water (as
opposed to hot) to brew coffee stimulates
the cellular structure of coffee beans to
extract different oils and aromatic compounds. In short, you’ll have a different
flavour profile with the same beans,
depending on the water temperature.
If you have a mason jar and a metal
strainer or a French press, you’ve got all the
equipment you’ll need to brew a mellow,
sweet drink. Here are a few tips for the
Concentrate. Using the Basic Cold
Brew Concentrate recipe, you can make a
cold-brew concentrate that is easy to store
(you can keep it in the fridge for up to two
weeks or frozen in ice-cube form) and great