It’s “desk warming” season for teachers in Korea, which means spending our eight-hour days at our desks. The term, while accurate for the winter months of desk warming when we spend with frozen fingers and blankets piled on our laps (heating isn’t really a thing in Korean schools), it’s very fitting these hot, humid days. I’ve been replacing my morning porridge with smoothies, and my hot coffee with “cold-brew.”
When it comes to coffee, Korea’s got everything right… well almost. With a hip and thriving coffee culture and cozy cafes on every corner, I fit in well here. Cafes offer up all the basics–americano, cappuccino, espresso, lattes, mochas, and more–served up iced or hot depending on your preference.The only problem is that outside of cafes, instant coffee reigns. I hate instant coffee. I would never drink coffee again if instant was the only kind available.
Cold brew coffee is becoming increasingly popular in Korea. It’s often given as a gift in fancy glass jars, or offered up in trendy cafes. Since the coffee is never exposed to hot water, and it sits overnight in water, the flavours are strong and rich compared to regular iced coffee. It’s great for anyone with a busy schedule because you can make it ahead and it keeps in the fridge for up to a week.
- 8 cups water*
- 1-2 cups coffee grounds (coarse) – asjust to your preferred strength
- Cinnamon to taste (optional)
*Cold brew can also be made with milk (dairy, or your favourite alternative), or a combination of milk and water.
- Coarsely grind coffee beans. If the grind is too fine, the coffee can get
- murky or sludgey.
- Put coffee, water, and cinnamon in large jar and stir. Cover and place in fridge for 8-10 hours.
- Strain coffee using cheesecloth or a coffee strainer. You may need to repeat this step a few times to get clear coffee.
- Store in the fridge for up to a week. Enjoy over ice or heated up in the microwave.
What’s your go-to summer drink to cool-down with?