Cold Brew Recipe

Combine coffee and water

Place 1 cup coarsely ground coffee in a large jar or pitcher. Pour 4 cups cold filtered water over the grounds, making sure all grounds are saturated.

Stir to bloom

Give the mixture a gentle stir with a spoon so all grounds are wet and evenly distributed. No need to agitate vigorously; just ensure there are no dry clumps.

Steep

Cover the jar or pitcher with a lid or plastic wrap. Steep in the refrigerator or at cool room temperature for 16 to 20 hours for balanced extraction. For a stronger concentrate, steep up to 24 hours.

First strain

After steeping, set a fine mesh sieve over a clean container. Line the sieve with cheesecloth, a coffee filter, or use a nut milk bag. Pour the coffee-water mixture through to separate most of the grounds. Allow it to drain without pressing to avoid extra grit.

Second strain (optional but recommended)

For clearer cold brew, pour the filtered liquid through a second clean coffee filter or another layer of cheesecloth set in the sieve. This removes fine particles and results in a smoother cup.

Dilute to taste

The resulting liquid will be cold brew concentrate. Taste it and, if it’s too strong, dilute with cold filtered water or milk to your preferred strength (typical serving: 1 part concentrate to 1–2 parts water or milk).

Serve

Pour cold brew over ice if desired. Add milk, cream, or dairy-free alternative and sweetener to taste. Stir gently to combine.

Store

Refrigerate leftover cold brew in a sealed container for up to 7–10 days. Shake or stir before using, as natural settling may occur.

Discard used coffee grounds (compost if possible). Rinse the sieve and cloth/filter and wash the jar or pitcher with warm soapy water. Allow cheesecloth to air dry completely before reuse.