Recipe: Cold Brew Coffee (serves four)
- 2/3 cup coarse-ground coffee (~72 g)
- 3 cups cold water (~710 g)
Grind coffee to the same coarseness you’d use for a French press. Stir together coffee and water in a container. Cover, and keep in the fridge for around 12 hours.
After brewing, strain twice through a coffee filter. Add to ice-filled glass, diluting 2 parts cold brew to 1 part water or milk (or to taste).
We live in the San Fernando Valley of Los Angeles, which gets quite hot during the summer, so we’ve switched from our normal hot coffee to cold brew. We’ve been making this recipe each evening to have our cold brew ready in the morning.
We put the coffee and water in our French press (make sure to stir!), and when it’s ready, we strain once through the press, and then again through a Chemex filter. But you could simply use a jar and then filter twice through a standard coffee filter. If you want to add some spice to your coffee, you can add a cinnamon stick to the coffee-water mixture before brewing.