Cold Brewed Coffee Recipes

COLD BREW ICED COFFEE

Steps:

• Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
• Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
• Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
• To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.

COLD BREWED ICED COFFEE

Steps:

• Place coffee beans in a French press or large measuring cup; pour in 2 cups water. Let coffee steep, 8 hours to overnight.
• Combine remaining 2 cups water and sugar in a saucepan; bring to a boil. Simmer until sugar dissolves, 3 to 5 minutes. Pour syrup into a container and transfer to the refrigerator.
• Strain coffee using the French press plunger or through a coffee filter in a fine-mesh strainer. Pour 1/2 cup coffee into a glass of ice; sweeten with simple syrup.

COLD-BREWED COFFEE

Steps:

• Put coffee grounds in a large container. Slowly pour water over the grounds.
• Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
• Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

COLD BREWED COFFEE

Steps:

• Pour coffee grounds of your choice into a pitcher. Pour in water and stir with a spoon. Let mixture steep at room temperature for at least 12 hours and up to 24 hours.
• Line a fine-mesh strainer with a coffee filter and place over a medium bowl. Slowly pour coffee mixture through the filter. Do not force it through. Discard grounds and rinse out pitcher.
• Pour filtered coffee concentrate back into the clean pitcher. Place in the refrigerator.
• Boil water and sugar together until sugar is completely dissolved. Cool simple syrup and transfer to an airtight container. Store in the refrigerator for up to 2 weeks.
• Pour 3 ounces of coffee concentrate into a Mason jar or cup. Top with 3 ounces water. Add desired amount of simple syrup and ice.

COLD BREWED COFFEE

Steps:

• Fill a jug with the coffee and water, screw on the lid, and give a good shake. I use a clean Simply Apple bottle.
• Rest at room temperature for about 24 hours, giving a shake every now and then.
• Strain the coffee through a filter or a French press and decant into a clean jug or pitcher.
• Taste. If the coffee is too strong, dilute it to your liking. If it is too weak, add more coffee grounds and let sit out another day.
• Store in the refrigerator and use in your favorite coffee recipes.

COLD BREW COFFEE

Steps:

• Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
• Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
• To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.