Cold brew for tomorrow.
This recipe makes a drink-strength batch rather than a heavy concentrate. Start it the day before you want it and let the refrigerator do the waiting.
Recipe
- 100 g coarse coffee
- 1,000 g cold drinking water
- Twelve to sixteen hours in the refrigerator
Equipment
Clean covered vessel of at least 1.5 liters, scale, fine strainer, paper coffee filter, and clean storage bottle. Finished yield is less than one liter because the grounds retain water.
Steps
- Add the coffee and water to the vessel and stir until all grounds are wet.
- Cover and refrigerate for twelve to sixteen hours.
- Pour through a fine strainer, then through a rinsed paper coffee filter for a cleaner cup.
- Transfer to a clean covered bottle and keep refrigerated.
- Pour over ice. Add a little water or milk if you prefer a lighter drink.
Keeping and adjusting
Make a batch you will use within three days. Keep it chilled and add milk to the individual serving, not the storage bottle.
For a stronger next batch, use 110 g coffee with the same liter of water. For a lighter one, use 90 g. Keep your steep time consistent while comparing.
Start with North Shore for a deeper roast or Dockside for a balanced cup.