Cold Brew Coffee
Yield: about 1/2 gallon concentrate
Make your own cold brew coffee concentrate for hot summer days.
Put coffee in a half-gallon pitcher. Add half the water, stir gently and let sit for several minutes. Add remaining water. Cover and let steep for 8 to 12 hours; after 10 hours, your concentrate will begin to get some of the bitter edge of traditional coffee.
Strain through a double layer of cheesecloth or a fine-mesh sieve. Place in a clean pitcher or jug and store in the refrigerator for up to 1 week.
To serve, remember that this is a concentrate! Dilute to your taste with ice, water, milk or milk alternative of your choice. A basic starting point is 1:1 coffee and other liquid, but you may prefer it more diluted.
Note: Typically, countertop brewing works well in Seattle, and prevents the coffee from absorbing any strong food flavors in the fridge. However, if the temperature of your kitchen is over 80° F, we suggest brewing in the fridge.
Note: If you’d like to experiment with naturally flavored cold brew, try adding a cardamom pod or a small piece of cinnamon stick or vanilla bean to the grounds before you add the water.