How do I make a cold brew?

Cold brew is a distinct brewing method that relies on time rather than temperature to extract flavor from coffee beans. Because the process uses cold water, the chemical extraction is slower and less aggressive than hot brewing, which typically results in a cup that is significantly lower in acidity and bitterness. This makes it a favorite for those who find traditional hot-brewed coffee too harsh on the stomach.

To begin, you will need a coarse grind—similar to sea salt—to ensure the coffee doesn't become over-extracted or muddy during the long steep. A common starting ratio for a concentrate is 1:8, meaning one part coffee to eight parts water by weight. Combine the grounds and cold, filtered water in a large jar or container, stir to ensure all grounds are saturated, and cover it to prevent oxidation.

Let the mixture steep at room temperature or in the refrigerator for 12 to 24 hours. The longer the steep, the more intense the flavor, but be careful not to exceed 24 hours, as this can introduce unwanted woody or bitter notes. Once the time is up, strain the mixture through a fine-mesh sieve followed by a paper filter or cheesecloth to remove all fine sediment. The resulting liquid is a potent concentrate.

In practice, you should treat this concentrate as a base. Most people dilute it with an equal part of water or milk, but you can adjust this ratio based on your personal strength preference. Because it is a concentrate, it is incredibly versatile; you can serve it over ice, heat it up for a smooth hot cup, or use it as a base for various coffee drinks. Properly sealed in the refrigerator, your cold brew concentrate will stay fresh for up to two weeks, making it an excellent 'make-ahead' solution for busy mornings.