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Monthly Archives: January 2013

Having been unable to write, not having ideas, just came back from Mars, on a hiatus for some time (four months if I’m not mistaken), I’ve been thinking of what can I share with you guys. What is it that I can share through this blog of mine? This is quite an irony in itself, because I write for a living.

Could it be that I’ve put every ounce of my writing skills on making a living that I have nothing left for non-living non professional matters? Or is it that since [major premise] writing is a cognitive process and [minor premise] I don’t face that much difficulties upon professional writing, am I only starting to think now, and that I don’t think that much during work hours [conclusion]? Eureka! That’s it. So navigating through my issue using syllogism, I find that I actually am a problem rather than a victim of the problem.

Oh yeah. (I think I just committed a credibility suicide)

So, anyway, to compensate for your three-five minutes of going through this cognitive-existentialisme gobbledegock, I present you with a short guide on how to cold-brew coffee. Cold brews are the building blocks of the ice-based coffees usually served at your favourite coffee shops. Cold-brewing coffee is basically, if I can rip a page from Operations Management, a Make-To-Stock technique, rather than a Make-To-Order, since it takes time to get it brewed. But mastering how to brew it, and add to it your signature mix (I usually blend it with avocados), you’ll at least get to save yourself several Rupiahs or Dollars or whatever currency your government issues by not having to run across the road to **NAME OF PREFERRED COFFEESHOP**.

Before starting, prepare the following:

1 – The coffee (of course, thanks for mentioning the obvious).

2 – A jar capable of holding several glasses of water (naturally, since it takes time to get it, you’d want to be able to serve several glasses of it).

3- A sieve/strainer of whatever kind.

Here’s how:

1 – Mix your favourite brand of ground coffee with room temperature water (drinkable water that is) in a container. The ratio of tablespoons of coffee and cups of water should be about 1 tablespoon per cup. You can always add water if the brewed coffee is too strong for you.

2 – Stir the mixture until there are no lumps left, then leave the container in a room-temperature setting for several hours (during this time the brewing process takes place. I usually leave mine for about 12 hours, however my source says that three hours is enough to do the trick).

3 – When done, use a sieve/strainer to remove the ground coffee and store in another container (or the same container) & store in fridge. This is the base from which you serve your cold coffee.

Having completed that, you can serve them with condensed milk/ice cream, shake it up with avocadoes; you can even heat it up and serve it as hot coffee.

[Mental note to self: edit this post and provide pictures. Don’t wait for pictures, its been too darn long since the last post.]