by Chef Tu David Phu
This Coconut Cold Brew by Chef Tu is a favorite for a hot summer day, tangy barbecue dishes, or a hot, spicy meal.
RECOMMENDED COFFEE Mr. Espresso Dark French Roast
used in 12-Hour Cold Brew (directions below*)
YIELD Single Serving
INGREDIENTS
- 4 oz. 12-Hour Cold Brew*
- 3 Tbsp coconut condensed milk
- 4 Tbsp coconut cream, unsweetened
- ice
EQUIPMENT
- serving glass, 8 oz.
DIRECTIONS
1 – Pour Cold Brew into mixing glass.
2 – Add coconut condensed milk. Stir vigorously until well combined.
3 – Add coconut cream. Stir vigorously until the cream is well incorporated.
4 – Pour into serving glass and top off with ice.
*12-HOUR COLD BREW PREPARATION
RECOMMENDED COFFEE Mr. Espresso Dark French Roast
YIELD 8 servings
INGREDIENTS
- 2 quarts cold water
- 8.8 ounces coffee, ground for cold brewing (#12 grind)
EQUIPMENT
COLD BREW PROCEDURE
1 – Fill the filter with 8.8 weight oz. of ground coffee beans
2 – Place filter inside the jar.
3 – Slowly pour 2 quarts of water over ground beans. Water will trickle into the glass below.
4 – Once the mason jar is filled with water, cover the jar with the lid.
5 – Let the entire jar sit out at room temp (68-72°F) for 12 hours.
6 – Remove filter with used grounds from the jar. Strain brew through a fine-mesh strainer or a cloth (if needed).
7 – Store cold brew in refrigerator until ready to use. It will keep up to two weeks, but to enjoy the brew’s peak quality, drink within the first five days.