Cold Brew Coffee Concentrate
The secret to a balanced cup isn't the beans, but the patience of the extraction. A proper concentrate allows you to control the strength of every individual drink you make throughout the week.
Consistency is your main constraint.
Use the coarsest grind possible—think sea salt or cracked peppercorns—to prevent the final cup from becoming muddy or astringent. If the grind is too fine, the filtration process will take forever and the flavor will turn sharp.
- Large glass jar or pitcher
- Fine-mesh sieve
- Cheesecloth or unbleached coffee filter
- Large spoon
What goes in.
- 1 cupcoarsely ground coffee beans
- 4 cupsfiltered water at room temperature
The 1:4 Ratio
The ratio of water to coffee determines your concentration. Steeping at room temperature for at least 12 hours ensures the oils and sugars move into the water without pulling the harsh tannins that boiling water forces out.
The method.
Combine
Add the ground coffee to your jar and pour the room-temperature water over it. Stir gently with a spoon just until all the grounds are saturated.
Steep
Cover the jar and let it sit on your counter, out of direct sunlight, for 12 to 18 hours. Do not stir it again during this time.
Filter
Line your sieve with cheesecloth or a coffee filter and place it over a clean container. Pour the coffee mixture through the filter, letting it drip naturally. Avoid pressing on the grounds, as this releases silt into your concentrate.
Store
Transfer the liquid to a clean bottle. Keep it refrigerated, where it will hold its clarity and flavor for up to two weeks.
Other turns to take.
Spiced Concentrate
Add one cinnamon stick or a few cardamom pods to the grounds before pouring in the water to infuse subtle aromatics.
Light Roast
Using light roast beans creates a concentrate that highlights floral and acidic notes, better suited for drinking black over ice.
When it doesn't go to plan.
Dilute with a 1:1 ratio of concentrate to water or milk to start; adjust to your preference from there.
Do not use hot water; the goal is a slow, cold extraction to keep the flavor profile clean.
If you find the concentrate too bitter, reduce your steep time by two hours next time.
The ones that keep coming up.
Can I use pre-ground coffee from the store?
Most store-bought grounds are too fine and will result in a gritty texture and an over-extracted, bitter flavor. If you must use them, reduce the steep time to 8 or 10 hours.
Do I have to keep it in the fridge?
Yes. Once strained, the concentrate should be refrigerated to prevent spoilage and maintain the integrity of the flavor.
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