Today’s recipe gives you two cups of coffee for the price of one. A cafetiere of fresh coffee brews in about four minutes, after which time the coffee should be decanted, so it’s not too strong or bitter. The spent grounds left over still have plenty of flavour and caffeine left in them, so save them to make cold brew. Cold brew coffee is really expensive to buy, because of the time it takes to make it and the cost of the packaging, but it’s surprisingly easy and effortless to make at home.
Cold brew coffee is less acidic and less bitter than hot brewed coffee, but it is quite heavily caffeinated even when made with spent coffee grounds, because of the long infusion time. Sometimes, I ask my local cafe for a bag of spent grounds to make a big, three-litre batch of cold brew for the week ahead. I usually enjoy my coffee black, but when I fancy a treat, I sometimes mix it with raw milk and a little honey.
