Level: Easy Total: 18 hr 5 min (includes steeping time) Active: 5 min Yield: 2 servings
This recipe only makes two cold brews. So if you’re not familiar with the method, this is a good test batch to know exactly how strong you want your infusion to be. Once you find the ideal brew time, you can double, triple or even quadruple your output. The sieved concentrate can be stored airtight in the refrigerator for up to a week
1/3 cup whole coffee beans (see Cook’s Note)
1 1/2 cups cold water
Milk and sweetener of your choice, optional (see Cook’s Note)
Special equipment: coffee grinder, cheesecloth and kitchen twine or a coffee filter, pint Mason jar or other glass container
1. Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
2. Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
3. Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
4. To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.
You can use a heaping 1/3 cup of pre-ground coffee so long as it is very coarse. If you don’t have cheesecloth, you can use a coffee filter to strain in a pinch. If you’d like to sweeten your coffee, make a batch of simple syrup and keep it in the refrigerator. Combine equal parts water and sugar, simmer to dissolve the sugar, then cool and refrigerate.