Cold Brew Coffee - New York Times

Cold Brew Coffee
Author
Katie Kambridge
Source of Recipe
New York Times Cooking
Serves/Makes/Yields
Two drinks
Recipe Description

Cold-brewed coffee is actually dirt simple to make at home using a Mason jar and a sieve. You just add water to coffee, stir, cover it and leave it out on the counter overnight. A quick two-step filtering the next day (strain the grounds through a sieve, and use a coffee filter to pick up silt), a dilution of the brew one-to-one with water, and you’re done. Except for the time it sits on the kitchen counter, the whole process takes about five minutes. 

 

Ingredients

⅓ cup/35 grams ground coffee (medium-coarse grind is best)

1½ cups cold water

Milk (optional)

 

Preparation

Step 1

In a jar, stir together coffee and 1½ cups cold water. Cover and let rest at room temperature overnight or 12 hours.

Step 2

Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

TIP: 

To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.

 

Nutrition Information

 None Available.

 

Type of Meal