Cold Brew Coffee

Method

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1. Grind the beans coarsely — much coarser than for filter, closer to raw sugar or breadcrumbs.

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2. Put the grounds in a large jar and pour over the cold water.

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3. Stir gently to make sure every ground is wet, then push any floating grounds under with a spoon.

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4. Cover and leave at room temperature for 16 to 18 hours, or in the fridge for 20 to 24.

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5. Do not stir it again during the steep; agitation increases extraction unevenly.

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6. Strain through a fine sieve first to take out the bulk of the grounds.

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7. Then filter again through a paper coffee filter or a double layer of muslin. This second pass is slow — 20 minutes or more — and it is what makes the brew clear rather than silty.

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8. You now have a concentrate. Taste it neat: it should be sweet, heavy and low in acid.

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9. To serve, dilute one part concentrate to one or two parts cold water or milk, over plenty of ice.

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10. A pinch of salt cuts any remaining bitterness, and a strip of orange peel suits fruitier beans.

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Chef’s Tips

• Coarse grind. Fine grounds turn cold brew bitter and cloudy.
• Do not stir during the steep.
• Filter twice, and be patient with the second pass.

Pairing Suggestions

• A splash of oat milk
• Buttered toast
• A pastry

Storage & Reheating

The concentrate keeps 2 weeks refrigerated in a sealed bottle. Dilute to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.