I like a cup of coffee in the morning, and what I drink is cold-drip, which is basically coffee concentrate added to hot water or milk. It's tasty, has low acidity, and is very convenient. I make the concentrate about every two weeks.
I first encountered cold-drip coffee in college, thanks to Regan Jones of Shreveport, La., who kept her dorm fridge stocked with it. Regan, where are you these days?
More recently a friend who also hails from Louisiana showed me how it's made, and next thing I knew I had a rig of my own.
Two companies make this setup (that I know of): Filtron and Toddy. I have the Filtron.
|The plug goes in the hole underneath, the filter fits snugly in the little trough inside.|
The coffee (coarsely ground) goes in the main chamber.
The surface-tension breaker goes on top of the grounds.
Fill the reservoir to the line marking.
|The water reservoir fits on top of the main chamber. A tiny hole in the center drips water onto the coffee below. The surface-tension break ensures that the water seeps into the coffee instead of just pooling on top of it. The whole thing then sits for 12 hours or more.|
|When the grounds have soaked long enough, place the rig over the carafe that comes with it and pull the plug. Voilà! You've got gourmet "instant" coffee.|
Saturday, April 14, 2007
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Toddy is all we drink. Cold and hot.ReplyDelete
I just bought a Filtron. Do you know what the difference is between coffee made with the 24 hour time and the 12 hour?ReplyDelete
Hi Connie! If you let it steep longer, you get a stronger concentrate, but it's also more acidic. Since I mix my concentrate with hot milk rather than hot water, I like it that way.ReplyDelete
Make sure you use coarse to medium grind coffee, so you don't clog the filter.