New York City is turning into a crazy puppet in prep for Hurricane Sandy. People are running around like mad getting last-minute staples such as water and bread — and if you’re not smart, raw beef.
True. I saw a woman buying several packages of ground beef at the grocery store. How that comes in handy if the power is out and there’s no way to cook it is beyond me. Maybe she’s just really crafty.
As New York City subways and buses grounded to a halt, I did some grinding. Forecasting a potential mass power outage, me still need coffee. So as part of my hurricane preparation, I made cold brew coffee. The recipe is simple and made up with a tip from cold brew Drew, who swears by using a French Press.
The organic bean of choice is from Chiapas, Mexico (graciously gifted by my friend, Mario). Since the description on the bag is in Spanish, and I only speak broken French, I can’t fully detail the coffee. I can say it smells like a light to medium roast, and it isn’t particularly sweet, but has a slight tang.
For the cold brew processing, I used eight generous tablespoons of beans for a six-to- eight serving French Press (I generally like one scoop of beans per cup, but obviously adjust the amount for desired strength). Use a course grind to extract the full flavor. I added filtered water along with a dash each of cinnamon and nutmeg. Stir once and rest.
The press is steeping overnight in my fridge alongside oversized Zico coconut bottles and enough water for a kiddy pool.
And if the storm gets really bad, I just might dip into the Veuve Clicquot, which is actually an overdue wedding gift for a friend that I haven’t yet sent. I gave him a heads up though.