Associate web editor Rochelle Bilow really loves breakfast. Sure, she’s a morning person by nature, but what she really digs about breakfast is that it’s an opportunity to start the day on the right foot. It’s a chance to eat something healthy, fast, and homemade. Here, she’s sharing one of her go-to ways to get her caffeine fix.
Like many of you, I am unapologetically obsessed with coffee. I'm sure I could get through a morning without it, but why do that to myself (and my co-workers)? The trick with coffee, though, is that it can be, uh, challenging to make before you've actually had any. I cannot be the only one who has spilled grounds all over the floor, burned myself with boiling water, or completely mucked up the ratios—right? The best way to avoid these pre-caffeine challenges is to make a big batch of cold brew concentrate at the beginning of the week. It will last you through Friday, and all you have to do each morning is dilute it to your preferred strength and doctor it up with whatever milk/cream/sweetener situation you like.
The trick for a strong and robust, but not sludgy, concentrate is to use coarsely-ground beans. They'll slowly infuse the water with flavor and caffeine, but are large enough that they won't cloud the final product. If you're worried your grounds aren't coarse enough, you can line your strainer with cheesecloth to catch any tiny particles.
Now, here's the fun part. Because cold brew is potent stuff, it's a perfect match for milk or cream and sweetener. In the summer, my favorite way to caffeinate is with a homemade rosemary iced coffee. I first discovered this flavor combination at Café Kubal, a local coffee shop in my hometown, Syracuse, NY. They only offer their rosemary iced latté in the hottest months of the year—trust me, I've tried to order it in December to no avail. Now that I live in New York City, I've got to get my fix at home. Here's how I do it.
Pour 4 ounces of cold-brew concentrate into a glass. It's not technically espresso, which is required for a latté, but it is strong stuff and does the trick. If you're lucky enough to have an espresso machine, you can make a shot or double shot per usual and proceed. (Just remember that it's hot, and will melt the ice cubes faster, diluting the latté). In a cocktail shaker, combine cream or whole milk (two-percent if you must, but never skim) with one teaspoon of rosemary simple syrup* and a handful of ice cubes. Shake it like you need some coffee, then pour it over the cold brew, ice cubes included. Stick a straw in that sucker, and sip happy.
*To make the simple syrup, bring to a boil one cup of water, one cup of granulated sugar, and a handful of fresh rosemary sprigs. Stir, let cool completely, then strain out the rosemary. Store in the fridge.