Make Cold Brew Coffee at Home
Maybe you think that cold-brew coffee is a recent innovation, something introduced at coffee bars lined in reclaimed wood where there’s a turntable in the corner next to a stack of vintage vinyl. Nah. That high-octane rocket fuel that’s become your standard summer order first took off in Japan back in the 17th century. That’s where Dutch traders introduced locals (who were already cold-brewing tea) to heat-free java.
Coarse ground coffee is key here. Too fine a grind will make your drink cloudy. Keep in mind that this concentrate has a lot more caffeine than your standard pour over. We suggest that you dilute it with equal parts cold water and serve over plenty of ice.
Cold Brew Recipe
1 pound coffee beans (light to medium roast)
Milk (such as almond, coconut, soy, or cow), optional
Sweetener (such as honey, maple syrup, or simple syrup), optional
Coffee grinder, fine-mesh strainer, large sauce pot or jar with a lid, large bowl
1 Prep the coffee
- Coarsely grind the coffee beans.
2 Make the coffee concentrate
In a large sauce pot or jar, combine the ground coffee with 10 cups cold tap water. Stir well to ensure the coffee is fully submerged. Cover and let stand at room temperature for 12 hours for medium roast, and 18 to 24 hours for light roast.
3 Strain the concentrate
Set a fine-mesh strainer over a large bowl. Gently stir the coffee mixture once to loosen the grounds, then strain (you should have about 5 cups coffee concentrate).
In a tall drinking glass, combine the coffee concentrate with equal parts water or cold milk of your choice. If desired, sweeten to taste with a sweetener of your choosing. Add as much ice as you like, and serve.
Store any remaining coffee concentrate in a jar in the refrigerator for up to 1 week.
Bonus Recipe—ingredients not included in box.