What You Need
- Burr Grinder
- Large vessel with lid (A large jar or pitcher will work)
- Drip Coffee Filters or Fine Gauge Cheesecloth
- Filtered Water
- Ratio of 1:4 or 1:5 coffee to filter water, dependingon taste, to produce cold brew concentrate (i.e. 12 ounces ground coffee to 48 ounces filtered water)
- Course Grind
- 18-20 Hours total brew time at room temperature (Ideally between 68-72 degrees)
Cold brewing yields a low acid coffee that is smooth, rich, and sweet.
How to Brew
Decide how much cold brew you intend to make based on the listed ratio and the capacity of your brewing vessel.
Grind beans coarse and pour into brewing vessel.
Slowly fill vessel with room temperature filtered water to your desired brew ratio.
Stir coffee grounds and water to ensure they are properly combined and all grounds are wet. Cover loosely and let sit for 18-20 hours (be sure to place your cold brew in a location that is relatively temperature stable and wont be impacted by the sun or other factor that could cause fluctuation).
Gently stir cold brew around the halfway point of the brew process to further ensure proper uniform extraction.
After the allotted brew time has passed, strain the cold brew either through a large drip coffee filter or fine gauge cheesecloth. If coffee fines or particles are still visible after filtration, it may be necessary to filter the cold brew a second time.
Pour filtered cold brew concentrate into a large jar or pitcher and store in the refrigerator. Dilute at a ratio of 1 part cold brew to 1.5 parts your choice water, ice, milk, etc. and enjoy!
This ratio should be adjusted up or down to suit your particular taste or preference. The cold brew concentrate should be consumed within two weeks of being brewed when stored in a refrigerated sealed container.