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Sous Vide “Cold” Brew Coffee with #Anovafoodnerd Johnny Gabaldon

Method

Steps

1. Fill mason jars with 1/2 cup of ground coffee, ground to a coarse French press style, and 4 cups of water. 2. Tighten the lids to the jars with your fingertips, and do not over tighten. 3. Place jars in a 150°F / 65.5°C bath for two hours. 150°F is the ideal temperature. I found that the higher temps gave the resulting brew the same bitter attributes of a traditional hot drip brew and the lower temperatures seemed a little too weak. 4. When the two hour brew time is up you need to filter the grounds. You can use a drip set-up, a standard coffee filter placed over a large jug, or anything meant to filter coffee. Once you’ve strained the mixture your life will never be the same. Refrigerate the sous vide coffee for up to 10 days.
Coffee Nirvana
Feel free to enjoy the coffee as-is for a strong kick, pour over ice for a refreshing summer drink, or add a splash of chocolate milk for a sweet treat. Food nerds, time to get your caffeine craving on and check out the full sous vide coffee recipe, available on Anova Recipes Site and the Anova App.

Originally published at Anovaculinary.com. Reproduced for personal collection.