If you’ve ever had iced coffee that was really bitter and acidic, it was probably brewed hot and served cold. I’m a huge fan of iced coffee, but never liked mine because I did just that. So when I heard of cold brewing as a method for cutting out the acidic sting I often find in my own iced coffee, I was excited but skeptical.
The recipe is simple enough and produces a concentrate that lasts for about 2 weeks in the fridge. And the taste … so much better than hot-brewed, really and truly!
I stored mine in an old wine bottle (I love repurposing wine bottles for storing and entertaining) and the taste remained sweet, non-acidic, strong, and clean for an entire 2 weeks.
After trying some different varieties, I suggest a medium roast.
There are a ton of different water/bean ratios out there. It’s pretty subjective and because you dilute it, I don’t think it’s too important. So, I go the simple route with a 4:1 ratio – 4 cups water to 1 cup coarsely ground coffee. You can adjust with dilution to your desired strength.
Grind your desired amount of coffee beans (set to COARSE – this is important!). I usually grind 2-3 cups for a large batch of concentrate.
- Place ground coffee in a large bowl or saucepan.
- Pour cold water (see ratio above) over coffee and stir to combine so all coffee is moistened.
- Cover bowl (I’ve used paper towels, cheese cloth, and regular lids – doesn’t have to be airtight.
- Steep for 12-15 hour.
Pour through cheesecloth set over a fine-mesh sieve into a container (pitcher works well). Discard solids.
- Place a coffee filter in the same fine-mesh sieve and slowly strain coffee though this – it may take a while. Do not stir or try to rush by pressing coffee. This ensures a clean, clear concentrate.
Refrigerate in a covered glass contained for up to 2 weeks.
- The concentrate is strong – dilute with equal parts water or milk before serving. But don’t dilute the whole batch – if you do this, it only lasts 2-3 days.