Cold Brew Coffee

There are a few ways to make iced coffee at home, but the most well-loved is the cold brew method. The cold steeping process makes a smooth, mellow cup of coffee that has very little acidity or bitterness. Cold brew is really as simple as mixing ground coffee with cool water and steeping the mixture in the fridge overnight. The next day you strain the mixture, leaving you with a concentrate (it's strong, so you'll want to dilute it) that can be served right away or stored for up to two weeks.

3 Key Steps to Better Cold Brew at Home

Get the grind right. Cold brew requires a specific grind. A larger grind — something closer to the coarseness of raw sugar — keeps the brew from getting bitter overnight. If you've got a small home grinder, it's best to grind the beans in batches.

Use a higher ratio of coffee to water. This recipe uses a ratio of 8 ounces of ground coffee to 8 cups of water — which is 1 ounce of coffee per cup — making it easier to scale this recipe up or down. Drip coffee uses about 1/2 ounce of coffee per cup. [other recipes say use a 1:8 ratio]

Strain slowly. The Toddy System that Starbucks uses to brew and strain their coffee relies on gravity to gently remove the cold brew from the grounds. To replicate that at home, you'll need to strain the cold brew gently through cheesecloth and a strainer. Avoid pressing or squeezing the coffee grounds, as that extracts bitter flavors. Work in batches to strain as gently as possible. You might be asking yourself, Can't I just strain the coffee with a coffee filter? You could, but it slows the straining process and occasionally the paper filters tear, creating more of a mess than anyone should have to deal with before coffee.

This cold brew concentrate keeps in the fridge for up to two weeks, so you can pour a cup anytime you want that sweet, smooth flavor.

How To Make Starbucks-Style Cold Brew Coffee at Home
from https://www.thekitchn.com/

8 ounces whole coffee beans
8 cups (2 quarts) water, preferably flitered

Equipment:
Coffee grinder
2 (3-quart) jars or pitchers with lids
Cheesecloth
Rubber band

Grind the coffee beans into a coarse grind. Grind the coffee beans in a coffee grinder until they are coarsely ground. Depending on the capacity of the coffee grinder, you may need to grind the coffee in batches. The goal is a coarse grind about the size of demerara or raw sugar.

Combine the ground coffee and water in the jar. Pour the ground coffee in to a 3-quart jar or pitcher. Add the water.

Stir to incorporate. Gently stir the coffee with the water until well-blended. The coffee will float to the top as it sits, but don’t stress about that — just make sure all of the coffee gets wet.

Steep the coffee overnight in the fridge. Cover and refrigerate the cold brew for at least 18 hours or up to 24 hours.

Strain the coffee concentrate. Line a small fine-mesh strainer with cheesecloth and set it over a large measuring cup. Slowly pour the coffee concentrate through the strainer. Depending on the size of your strainer, you may need to strain the coffee in batches. Fight the temptation to squeeze or press the coffee grounds in the cheesecloth.

Transfer the cold brew to a clean jar for longer-term storage. Once strained, transfer the coffee to a clean, airtight jar for long-term storage. Cover and refrigerate for up to 2 weeks.

Makes 2 quarts cold brew, twice as much iced coffee

Make your iced coffee. To serve, fill a glass with 1 cup ice cubes. Pour 1/2 cup the cold brew over the ice, add 1/2 cup cold water, and stir to combine. Add sweet cream or half-and-half if desired and enjoy.

Recipe Notes
Storage: Undiluted cold brew will last for up to 2 weeks refrigerated; diluted cold brew will last 2 to 3 days refrigerated.