Cold Brew Coffee Concentrate
A proper concentrate is about patience rather than heat. Because the coffee never touches boiling water, it pulls out the oils and sugars without the sharp bitterness associated with a hot drip brew.
Consistency is your main variable
Use a coarse grind that feels like sea salt; if your grind is too fine, the concentrate will be muddy and difficult to filter.
- Large glass jar or pitcher
- Fine-mesh sieve
- Cheesecloth or paper coffee filter
- Large spoon
What goes in.
- 1 cupwhole coffee beans, coarsely ground
- 4 cupsfiltered water, room temperature
Wetting the grounds
Pour just enough water to wet all the grounds before adding the rest. This releases trapped air and ensures every particle is fully saturated.
The method.
Combine
Place the coarse coffee grounds in your jar and pour in the water. Stir gently with a spoon to ensure no dry pockets remain at the bottom.
Steep
Cover the jar loosely with a lid or a clean towel and let it sit on the counter for 12 to 18 hours. Do not refrigerate during the steeping phase.
Strain
Line a sieve with cheesecloth or a clean coffee filter set over a fresh container. Pour the coffee through slowly, letting gravity do the work to keep sediment out of your final liquid.
Store
Transfer the liquid to a sealed bottle and keep it in the refrigerator. Dilute with equal parts water or milk when serving.
Other turns to take.
Chicory Blend
Add one tablespoon of roasted chicory root to the grounds before steeping for an earthy, deep body.
Spiced
Drop a single cinnamon stick into the jar during the steeping process to infuse subtle warmth.
When it doesn't go to plan.
Discard the grounds after straining; they have surrendered all their flavor and will turn bitter if reused.
Always use filtered water, as the coffee will take on the flavor of whatever water you provide.
If the concentrate tastes too strong, add a splash more water to your glass rather than altering the brew ratio.
The ones that keep coming up.
Why not use hot water?
Heat draws out tannins and acids rapidly, which creates the bite found in hot coffee. Cold water pulls out the sugars and oils slowly, resulting in a cleaner flavor.
Can I leave it to steep for longer than 18 hours?
You can, but the flavor profile will become woody and overly astringent. 18 hours is usually the upper limit for a clean, bright flavor.