Baked Doughnuts & Cold-Brewed Coffee Breakfast

This was baked doughnuts and cold-brewed coffee for breakfast.

It sounded like a common breakfast without excitement or surprise. On the contrary, this breakfast was amazing! The doughnuts were heavenly fudge-y and chocolate-y. They were freshly made with King Arthur Flour's baked ultimate chocolate doughnut mix and generously coated with homemade semi-sweet chocolate glaze in the morning. The coffee was our first adventure of cold-brew with our first La Colombe's coffee beans. Although I am not a coffee drinker, somehow I have been interested in so-called third wave coffee. So far, we tried some beans from Stumptown and Blue Bottle. This time was La Colombe that we dropped by when we were in DC recently. We bought two kinds of beans. One was Corsica. It was described dark, full bodied, chocolatey and roast-y.

We had made hot coffee with the beans by using French press as usual. I must have ground too fine; the coffee tasted burned, chalky, awful. Or was it a real taste of the beans? How about if I used a different brewing method such as cold brew? Cold brew is supposed to produce less bitter, less sour coffee, and seems to be popular these days. I learned online how to make cold brew with a French press pot and made it last night and served cold brewed coffee this morning.

Surprisingly, the coffee was pleasant! With milk and Splenda, a cup of the overnight brewed-chilled coffee was a lovely partner of the doughnuts, which became an amazing breakfast indeed!