I often read articles or Facebook conversations regarding the Pro and Con of Supplementation. Is my morning coffee a supplement? Perhaps.
I love my Clover-Brewed coffee from Starbucks. During the summer, I usually get an Iced Guatamalan Antigua with cream. Sometimes I pour it in my shaker bottle with a single scoop of Progenex. Many of my blogs have been crafted while sitting on the patio with this brew.
Recently Nicole, my Box Owner posted a photo of a stack of Trader Joe’s Cold Brewed Coffee. She had picked up a case and created a pyramid of one quart bottles on her counter for a photo. My Facebook feed lit up with Cold Brewed Coffee freaks who have been unable to locate the product in their local stores.
I had never tried this stuff, but I was curious, so on Saturday, after a Partner WOD, I stopped by TJ’s and picked up a couple bottles. The store clerk knew why I was there, because she had seen Nicole’s post on Facebook. She scoffed at me humorously and said, “oh, you must be a CrossFitter!”
So I took the bottles home and tried it. At first I bristled at $7.99 a quart, but that turned out to be cheap, compared to $4.00 for a single glass of Iced Coffee at Starbucks (java and tip). Also, it is a concentrated brew that must be diluted with water and/or milk. I knew I’d drink two or three bottles a week, so I wondered how I could make it more affordable. I went online and searched Cold Brewed Coffee.
Recipes, aficionados and critics abound on the Internet, regarding this concoction. So I made some Saturday evening, I let it steep for 24 hours and bottled it Sunday evening. I was able to produce a quart for under $4.00. On Monday, after I did my WOD, I arrived at work and mixed the nectar in my blender bottle. It is rich and low in acidity. The cream adds the fat I need and like, and the Progenex adds sweetness and chocolatey goodness.
I’ve got a winner – oh, and I’ve got a buzz on too.
Anybody else have a quirky way of preparing their coffee or protein shakes in the morning? Don’t hold back.
Coarsely grind about 150 grams of quality coffee beans. Place in a large glass pitcher or measuring cup. Add 5 cups of cold water. Stir well, cover, and let sit on the counter at room temperature for about 24 hours. Pour the mud through paper coffee filter into a spouted bowl or cup, and let it drain. Then store the coffee in a bottle in the fridge. Yield is close to a quart. Start with a 1:1 ratio of coffee to water and adjust until you find your “sweet spot”. Add ice and whatever else excites you.