If you thought you couldn't make cold brew coffee at home, think again.
, more like what you want for a French press rather than espresso.Photo by Chelsie Craigcold water
. I screw on the lid on, give the jar a couple of good shakes to make sure everything is combined, and then I park my concoction in the fridge overnight so it’s fresh and ready for me Monday morning.fine mesh sieve with cheesecloth and strain the mixture into a bowl or other large vessel, making sure to gather the edges of the cheesecloth together and squeeze the mess of grounds to ensure that every bit of caffeinated bean liquid is captured. Then, I’ll wash the Mason jar out and pour the cold brew concentrate back in the jar.. I prefer the concentrate because it means that I can add lots of ice and a little bit of almond milk.
Shakshuka might just be the ultimate weeknight pantry meal. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
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