Just because I can’t get iced coffee at Starbucks doesn’t mean I can’t make it myself (except I don’t actually add ice–it’s cold enough). Cambridge has simply been too hot for hot coffee in the late morning (slash early afternoon). Thanks to some of our good friends (shout out to P and D!) we know how to make cold brew ourselves. We could buy a fancy toddy for the brewing but used the cafetiere (aka US french press or Australian coffee plunger) we already own instead.
Add cold water and stir. Note: use a wooden or plastic instrument to stir with to avoid scratching the glass.
Take the cafetiere out of the fridge. Put the lid on and slowly push the plunger down. This will trap the coffee grounds in the bottom. (I don’t know why I don’t have a picture of this.) Your coffee is ready to drink! Pour it in a mug and enjoy.
Cold brew fact (maybe): I read that cold brew has a lower acidity level than coffee brewed hot. Because of the lower temperature yada yada yada the chemicals interact differently. This means those of you bothered by coffee’s acidity may not have to dilute your cold brew with (soy) milk.