Friday, July 6, 2012

Two Cold Brews!

Two Cold Brews:
Lavender Vinegar and Cold Brewed Coffee

First, the vinegar.  So easy.  So many uses.  Just add lavender flowers (freshly cut from your neighbor's lovely lavender plant) to a jar, cover with white vinegar, seal (put plastic wrap between the lid and the open jar to discourage yucky metallic odor/taste) store in a dark cabinet, shake occasionally and wait.  You could use rosemary, too.  
 By day.

By night.

Now, the coffee. Also easy.
Thanks to The Pioneer Woman  for her lovely post that motivated me to give it a try.
Here's my effort:

Pour about six quarts of water over the pound of coffee and stir well.  Let sit 8 hours to overnight.

 Naked strainer.


 Strain well, use a few layers of cheesecloth in addition to the fine metal strainer.  Afterwards, you can rinse the cheesecloth and re-use many times over.
If you don't know what to do with this, I can't help you :-)

This is (going to be iced) coffee. Cold brewing yields a lighter strength brew than hot brewing, so don't expect the same concentration, but you can tweak to your liking (brew longer, with more coffee, etc.).  Iced coffee made this way lasts up to thirty days (but not in my house!) in the refrigerator.  Serve over ice with organic soy creamer, almond milk, agave, or whatever you enjoy in your coffee.

Stay cool, everyone!


  1. Yes! It feels like I live on cold-brewed coffee these days (and hot coffee on all the other ones, ha ha!), and that lavender vinegar is so cool. I'd never heard of it before, and I had no idea about most of those uses!

    1. Hi Claryn!! Coffee is my life blood, for sure. I never made cold-brewed coffee before this, and I adore it! Plus for about $4 (the cost of a pound of Cafe Bustelo) I got SIX QUARTS of coffee, that's sweet!

      Ditto for the lavender vinegar. My lavender was flowering, so I figured that would be an easy way to use it. I just bought some more white vinegar and now I'm going to make Rosemary Vinegar! I want to spray it inside my trash cans to keep them deodorized and smelling a bit more fresh :-) Also, I think it may repel mosquitoes, but who knows.


  2. Oooh, I first had cold brew coffee a couple weeks ago and love it! We left it in the fridge for two nights which was the perfect amount for me, but I like my coffee strong! I also had to warm it up on the damn delicious. And so much less acidic tasting!

    1. I let mine brew at room temperature about 24 hours (no room in the fridge for the bucket), then strained and refrigerated. It was great (and I love strong coffee). I'm not sure how long is too long as far as brewing is concerned, though, or if you can leave it for several days without ill consequence...I'm sure you can, actually, since you aren't heating the water, the acids don't develop the same way.

      I'll probably never find out how long is too long, because I get too excited to drink it and don't feel like waiting any more :-)