Make Cold Brew Coffee at Home
Seattleites consume more coffee per capita than in any other city. And no wonder: their coffee scene dates back to the late ‘70s, when the Pacific-Northwest city became home to Starbucks, now the world’s largest coffee chain. Starbucks helped popularize cold-brew; the drink appears to have first taken off in 17th-century Japan, where Dutch traders introduced locals (who were already cold-brewing tea) to heat-free java. Steeping grounds in cold water for many hours makes a concentrate that’s higher in caffeine than a standard cup of joe.
1 pound coffee beans (light to medium roast)
From your pantry
Tap water, preferably filtered, ice, optional, 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.