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with diluting the concentrate with your
favorite milk—you just made an iced latte!
Choose good coffee. John Lee, Costco’s
coffee buyer, says, “If I were experimenting
with cold brew, I would choose a single-source
country—including Kirkland Signature™
Costa Rica, Guatemala, Sumatran, and
Rwandan—as opposed to a blend, and rotate
your selection by harvest date. They deliver
different profiles based on the terroir where
they are grown, and let you explore the flavor
profiles and variety of the coffees.”
Experiment. Cold brew is the perfect
vehicle for trying new flavors, whether you
add a homemade syrup (like the Rosemary
Honey Syrup recipe) or use it in a custom
cocktail. Adding chocolate turns it into a
homemade mocha. You can also try it in
marinades, smoothies and sweets (check
out The Perfect Coffee Milkshake); make
your own tiramisu at home; or add scoops
of ice cream to a glass for a coffee float.
Cold brew has a refreshing kick. (It’s
high in caffeine, so watch your intake!)
These recipes will help you make it your own.
Co-founder of; Crema.co, Emily McIntyre
travels the world writing about and photographing co;ee culture.
Cold coffee drinks to cool you down
FOR YOUR TABLE
THECOSTCOCONNECTION
Look for a selection of coffees, including
Kirkland Signature varieties, at your local
warehouse and on Costco.com.
BASIC COLD BREW CONCENTRATE
1 part co;ee
5 parts water
Coarsely grind co;ee and mix it with cold,
;ltered water in a jar or French press. Let it
sit at room temperature for 12 to 24 hours and
then strain. Keep refrigerated and use within
2 weeks. Dilute concentrate 1: 2 with water or
another liquid (such as milk of any type), then
adjust to personal preference.
Courtesy of Stumptown Co;ee Roasters
ROSEMARY HONEY SYRUP
8 ounces honey
8 ounces water
4 sprigs rosemary
Heat water and honey together over medium-low heat until fully integrated. In another pan,
boil more water, then add rosemary for 30
seconds before removing sprigs and plunging
them into ice water for 1 minute. Strip the rosemary leaves from the stems and add to blender
along with the honey-water mixture. Blend for
1 minute. Strain with cheesecloth and refriger-
ate. Add to cold brew to ;avor and sweeten
your drink. Keeps for 1 month in the refrigera-
tor. Makes 12 ounces.
Courtesy of Emily McIntyre
THE PERFECT COFFEE
MILKSHAKE
1 cup cold-brew co;ee or chilled strongly
brewed co;ee
4 giant scoops vanilla ice cream
1 tablespoon chocolate syrup, plus extra
Whipped cream
Blend the co;ee, ice cream and chocolate syrup
in a blender until smooth. If the mixture is too
thick, you can add a couple of splashes of milk
to thin it. If it is too thin, add a little more ice
cream and pulse to smooth it. Pour the milkshake into 1 very large or 2 medium-size
glasses. Top with a very generous head of
whipped cream and drizzle with additional
chocolate syrup. Serve immediately.
Courtesy of San Francisco Bay Co;ee
Cold brew
BY EMILY MCINTYRE
AS SUMMER heats up, cold-brew coffee
(not to be confused with iced coffee) is a
refreshing alternative to your favorite hot
beverage. A hit at picnics and for the morning coffee ritual, cold brew is easy to make
and fun to experiment with. Using cold or
tepid water (as opposed to hot) to brew coffee stimulates the cellular structure of coffee beans to extract different oils and
aromatic compounds. In short, you’ll have
a different taste profile with the same beans
depending on your water temperature.
If you have a mason jar and a metal
strainer or a French press, you’ve got all the
equipment you’ll need to brew a mellow,
sweet drink. Here are a few tips for the
perfect brew.
Concentrate. Using the Basic Cold
Brew Concentrate recipe, you can make a
cold-brew concentrate that is easy to store
(you can keep it in the fridge for up to two
weeks or frozen in ice-cube form) and great
for use in cocktails, fancy concoctions and
basic coffee at a ;:; dilution. Experiment
