Cold Brew Coffee

1. Grind the coffee beans on the medium-coarse setting on your grinder (I used this brand in this recipe but now use this brand. It grinds coffee beans more consistently and I love it.). You will need 80 grams of ground coffee beans. For the coffee beans we currently use, 80 grams are roughly 1 ⅓ cup of coffee ground. With different coffee beans, the volume could be very different. Some recipes say 1 cup whole coffee beans as an ingredient, but keep in mind that will yield different amounts of ground coffee. If you don’t have a coffee grinder, you can usually grind whole beans where you buy the beans or ask the coffee shop to grind for you.
2. Based on my experience, the best coffee beans for cold brew are dark roasted and ground to medium coarse. Light or medium roasts are not as flavorful.
3. Transfer the ground coffee bean to the mesh strainer of this cold brew coffee pot and then place the filter in the coffee pot. We have a couple of these pots for making cold brew tea and coffee. Check out my green tea cold brew recipe and hojicha cold brew recipe.
4. Slowly pour a little bit of water at a time into the filter.
5. With a wooden spoon (use gentle corner utensil), blend the water and coffee beans a few times, let the coffee beans soak up water.
6. Refrigerate the coffee pot for hours - anywhere from 8 (Hario’s instruction) to 12 (our preference) hours. Anything less could lead to a watered-down cold brew and anything more than that could lead to bitter cold brew. You can also try brewing at room temperature vs. using the refrigerator.
7. Remove the strainer and discard the coffee beans. If you don’t have a cold brew coffee maker, line a small strainer with cheesecloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.
8. I recommend you try the cold brew straight first before adding anything to it. Dilute the coffee with as much ice or milk as you prefer. Alternatively you can also warm up the coffee in the microwave or on the stovetop.

To Store

1. Keep cold brew coffee in the refrigerator and enjoy it within 2-3 days before acidity kicks in.