Local Cold Brew Recipe

Combine coffee and water

Add the 1 cup of coarsely ground coffee to the bottom of a clean large jar or pitcher. Pour 4 cups of cold, filtered water over the grounds, pouring in a steady stream to ensure all grounds are saturated. Gently stir with a spoon to make sure there are no dry pockets.

Steep

Cover the jar with a lid or plastic wrap and let it steep at room temperature or in the refrigerator for 16 to 20 hours. Room temperature (65–75°F / 18–24°C) yields a slightly brighter profile; refrigerating yields a cleaner, smoother result.

First strain

After steeping, place a fine mesh strainer lined with cheesecloth (or a coffee filter) over a clean container or pitcher. Slowly pour the coffee through to separate the grounds from the liquid. If using cheesecloth, you may want to strain twice to remove fine sediment.

Dilute to taste

The liquid you have is cold brew concentrate. For drinking, dilute about 1 part concentrate to 1 part cold water or milk (adjust between 1:1 and 1:2 concentrate:water depending on desired strength). For this recipe, start by adding 1 cup of cold water or milk to the concentrate and adjust.

Sweeten (optional)

If you like sweetened cold brew, add simple syrup or local honey. Start with 2 tablespoons of simple syrup, stir to combine, and taste. Add more to taste. (Use simple syrup rather than granulated sugar so it dissolves in cold beverages.)

Serve

Fill a glass with ice cubes. Add desired amount of diluted cold brew. If using, add a splash (about 2 tablespoons) of dairy or non-dairy milk for creaminess. Stir gently and garnish with a straw or a twist of citrus peel if desired.

Store

Keep any unused cold brew concentrate refrigerated in a sealed bottle or jar for up to 7–10 days. Dilute individual servings from the concentrate as needed.

Discard used coffee grounds (compost them if possible). Rinse and wash the jar, strainer, and any utensils with warm soapy water to remove oils. If residue remains, soak in warm water before washing.