Cold brewing is the path to a perfectly smooth cup of iced coffee - It may seem that you use more beans than hot brewing, but remember you will end up with coffee concentrate that you need to dilute with equal parts water, milk, or cream.
We’ve found that a medium roast coffee, coarsely ground is best for us… but maybe you’ll need to experiment a little to find your perfect groove.
Ingredients:
1¾ cups (425 mL) of coarsely ground coffee
3½ cups (875 mL) cold water
Method:
Pour the ground coffee into the French Press (or a jug), and then pour in ½ of the cold water. Stir this mixture to get the grounds wet; then pour in the rest of the water. Give this another good stir.
Put the lid on the French Press, and push down just a little to make sure that the grounds are fully submerged. Set aside for 12-16 hours.
After 12-16 hours, press down, and pour off the coffee concentrate into a sealable jug. Sometimes we’ll double filter the coffee - but this step is not strictly necessary.
If you are not using a French Press - the steps are the same, you’ll just filter through a regular coffee filter.
To serve:
Pour equal parts concentrate and water, or milk, or cream over ice and stir. Add some simple syrup, if you need a little extra sweetness.
The coffee concentrate will keep in the fridge for 3-5 days.
Makes about 3 cups (750 mL) coffee concentrate or 6 servings.
