Cold Brew Coffee, Pro Style
- Total Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound/500 grams coffee
- 2quarts/2 liters water, filtered
Nutritional analysis per serving (24 servings)
0 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grind coffee at a medium setting: slightly finer than what you would use for a French press and slightly coarser than what you would use for a pour-over.
- Step 2
Line a 4-quart/4-liter container with the nylon mesh bag, draping the edges over the side of the pot. Place the paper filter bag in the mesh one, folding over the top of the paper filter to form a cuff to give it some structure.
- Step 3
Add ground coffee to the paper filter bag. Pour 1 quart/1 liter of water onto the grounds, and gently stir the slurry with a wide spoon for 5 minutes. It’s important to stir for the full period of time. Add remaining water.
- Step 4
Twist close the top of the paper filter bag. (You can tie it with a piece of string.) Set a timer for 5 hours 30 minutes. During this time, do not move or otherwise agitate the container.
- Step 5
After the brewing time elapses, gently lift the mesh bag out of container, and place it into a large metal strainer set on top of the steeping pot. Drain for 10 to 15 minutes. Discard the filter bag with the grounds, and decant the cold-brewed coffee concentrate into a clean 1½-quart/1½-liter carafe or jar with an airtight lid. Pour gently so that any remaining sediment is left behind in the pot.
- Step 6
To make a cold brew drink, pour three parts concentrate over ice and dilute with two parts water. For a richer flavor, dilute with milk. For a hot drink, combine coffee with hot water or milk. The concentrate will last 2 weeks refrigerated.
Private Notes
Comments
This seems like a waste of a full pound of coffee for such a small yield of cold brew. I use a full pound of espresso roast with two gallons of filtered water. Stir the grounds to saturate them, let steep 12-18 hours. I usually strain the cold brew over a fine mesh sieve lined with paper towels. The result is heavenly if you love cold brew.
I have found an easy method for cold brewing coffee. I grind the coffee coarsely and use twice as much coffee as I would for hot coffee, to allow for all the ice. I place the grinds in the bottom of my French press, fill with water, and allow it to brew. When ready to drink, I slide the plunger down the French press to isolate the grounds, and pour over ice.
I can't picture what the paper filter bag looks like. Is this the small conical shaped ones used in coffee brewing pots? If not can someone provide advice?
Question: to use cold brew as a base for my hot morning coffee, what's the method (or proportion) to get about an 8 oz cup?
6/28/12 trying ratio of 185 g coarsely preground Ugandan coffee to 1.5 l water.
Why make a concentrate that you have to water down later? I mix 2.25 cups of coarsely ground beans to 96 ounces of water in a large bowl and let it steep for 12 hours. Strain thru a sieve into a pitcher and you get ~3 days of coffee for 2. Pour over ice with a splash of milk and you’re good to go. My wife adds mint simple syrup to hers for a sweet kick.
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