Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee concentrate
To serve (for a 16 oz serving)
Equipment (not consumed)
Method
Make the concentrate
- 1
Combine coffee and water
Measure 1 cup of coarsely ground coffee into a clean 1- to 2-quart jar or pitcher. Pour 4 cups of cold filtered water over the grounds, ensuring all grounds are wet. Stir gently for 10–15 seconds to fully saturate the grounds.
- 2
Steep
Cover the jar or pitcher with a lid or plastic wrap. Let steep at room temperature or in the refrigerator for 16–20 hours. For a stronger concentrate, steep up to 24 hours; for a lighter concentrate, shorten to 12–14 hours.
- 3
Initial filter
After steeping, place a fine mesh sieve lined with cheesecloth (or a coffee filter) over a clean container. Slowly pour the steeped coffee through the sieve to separate most of the grounds. Allow it to drain naturally—do not press or squeeze the grounds.
- 4
Second filtration (optional but recommended)
If clarity is desired, filter the liquid again through a fresh coffee filter or fine mesh to remove finer particles. This yields a smoother cold brew concentrate. Transfer the final concentrate to a sealed container and refrigerate. Concentrate will keep 7–10 days refrigerated.
Dilute and serve (makes one 16 oz serving)
- 5
Fill a 16 oz glass with 1 cup (about 8 oz) of ice.
- 6
Pour 8 oz of cold brew concentrate into the glass.
- 7
- 8
Stir gently to combine. Add sweetener (about 1 tablespoon simple syrup or to taste) and stir until dissolved. If using granulated sugar, dissolve it first in a small amount of warm water or use a syrup.
- 9