Does your espresso ever come out bitter and burnt? May I suggest a different way to make your Italian Joe: cold brew espresso. Cold brew espresso does not need any special equipment. More time consuming, yes, but with a little planning it takes no effort and is worth the wait!
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I’ve hit it, guys. I found the gold nugget everyone passed by, sort of.
Everyone’s fawning over cold brew and nitro brewed coffee, I went a slightly different route. And, by the way, the nitro brew was a lot of hype over an okay product. It was good, but not for me.
I’m talking about cold brew espresso.
Oh yes. I have brought this monster to life.
Actually, I haven’t. But for a time, I thought I did. And when I thought of it, I thought it was the most brilliant idea ever. Because here is the thing.
Espresso has this reputation of being a bitter, rough drink.
Most people can’t stomach it unless it’s smothered to death with cream, sugar, and flavorings. Even the Americano can taste like burnt water. But this is when espresso isn’t made properly.
I believe that too often, we make or are served espresso made with scalding waters.
Coffee, much like tea, is not a fan of boiling water. As I discussed in my post on making coffee without a coffee maker, coffee grounds taste best with water temperatures around 180-200°F. When espresso is made in a Moka pot and not attended to, boiling water can ruin a perfectly good cup of Italian Joe.
Not to say I don’t love my Moka (or espresso) pot, however. Just don’t turn up the burner to high and expect a smooth espresso!
On a side note, would you guys like a post on how to use a moka or espresso pot? Let me know in the comments down below!
But for those with some more time or better planning skills, I propose the method of cold brew espresso.
Much like cold brew coffee, cold brew espresso is delightfully complex in flavor, with bright fruity flavors and chocolate notes. I’m not throwing a bunch of bougie tasting terms at you. You really can taste a difference.
To make your life easier, you’ll need a few items.
One is paper filters. You can use what you have on hand, but I suggest #4 filters or basket filters. If you don’t already have one, over the cup percolators like my beloved porcelain Melitta are also very handy. If you don’t, feel free to rubber band the filter to a cup like I did in my coffee without a coffee maker post!
And for added flavor, buy whole beans and grind them yourself. Of course, this is also extra. Though a coffee grinder works fine, I prefer to give my arm a little workout and use my burr mill for a more consistent grind. (I do have my eye on an electric burr mill though. 😉 )We’re looking for a grind that is not as fine as pre-ground espresso, but not as coarse as a drip brew. Like a fine drip brew. Just take a look at the pic.
Like I said, all extra. But good for flavor extra.
I tried a bunch of different ratios and times and I found that a 1:4 ratio (1 oz. espresso to 4 oz. water) for 18 hours was the best cup. I didn’t say this was a quick process! It’s more hands-off than anything, like making food in a slow cooker. Just get it started and then let time do its thing. 🙂
And now my beloved Americano, one of my favorite drinks to order/make, becomes more delicious than ever!
What kind of espresso drinks do you want me to make with my cold brew espresso? Let me know in the comments below!