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View Diet Calendar, 03 November 2017:
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977 kcal
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Fat: 66.52g | Prot: 68.75g | Carbs: 17.25g.
Breakfast: BPI Sports Keto Bomb. Lunch: Boursin Garlic & Fine Herbs Gournay Cheese, Daisy Sour Cream, Miracle Noodle Fettucini Shirataki Pasta, Tillamook Medium Cheddar Cheese Sliced, Bacon Grease, Fage Total 2% Greek Yogurt, Kraft 100% Grated Parmesan Cheese. Dinner: Bacon Grease, Eat Smart Broccoli Florets, Foster Farms Organic Chicken Breast. Snacks/Other: Laughing Cow Mini Babybel White Cheddar, Hormel Natural Choice Sliced Honey Deli Ham. more...
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 Comments
Making a jug of cold brew coffee... will make drinking my coffee quicker for me this weekend.
03 Nov 17 by member: mamamc7
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Would you post the process for us? I'm VERY interested in making some!
03 Nov 17 by member: From371to184
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There are a few methods I use. This is a homemade tea bag using a coffee filter and using room temp water to steep for 24hr.
But this is Jamie Oliver's method:
Working to roughly a 1:8 coffee-to-water ratio, place your grounds in the bottom of the jar, and cover with cold water. Stir gently until well combined, then cover and leave to steep for 18-24 hours, either in or out of the fridge. When brewed, strain into a large bowl through a sieve to remove the larger grounds.
(I also don't filter into a bowl but just into another large mason jar.)
This type of cold coffee is very strong and usually needs diluted with water and cream.
03 Nov 17 by member: mamamc7
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Correction: my tea bag method may be a weaker coffee...
But the kind you mix the coffee directly into the water and strain 24hr later is a concentration... usually needs 2parts coffee and 1 part water
03 Nov 17 by member: mamamc7
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