I first thought of experimenting with making cold brew coffee when we were gifted with a huge tub of coarsely ground coffee beans. I thought, hey, since the beans are free I won’t feel so bad if the coffee doesn’t turn out good.
Cold brewing is literally brewing coffee in cold (or room temperature) water. It’s steeped for 12-24 hours.
The result is supposed to be coffee that’s smoother and less acidic. It also doesn’t go bad when stored in the refrigerator for up to a week in my experience. I read some articles that you can store it for 2 weeks, but I haven’t tried making enough cold brew that could last that long.
I’m surprised by how simple it is to make —
1. Put coffee grounds in a drinking bottle, pitcher, or french press
I used a 500 ml drinking bottle and put around 6 tablespoons of coffee grounds.
2. Pour in cold water
Some people put room temperature water. I don’t know what difference it would make tbh.
3. Screw in the cap and shake
If you’re using a coffee press, stir the coffee before placing the cover (don’t press down yet.)
4. Put in the refrigerator and steep for 12 to 24 hours
The number of hours depends on your preferred taste. Just experiment.
5. When it’s ready, filter out the coffee beans
I used a reusable plastic mesh / sieve thing from Muji. Some of the finer grounds passed through but they settled at the bottom of the glass by the time I drank the coffee. In my more recent cold brewing experiments, I did a second pass with a lampin fabric. I guess katsa (muslin cloth) or linen can be used also.
I imagine using a french press would be more convenient because it already comes with a filtering mechanism.
My first brew was too weak for my preference because I only let it steep for 6 hours, but it was fine.
I recommend trying this if you also like cold coffee. It’s hard to screw up.
Tip: It’s better to make a stronger brew because you can always just dilute the coffee concentrate with water.