Homemade Cold Brew Concentrate

Grind 175 grams of coffee nice and coarse, somewhere around the texture of sea salt. A coarse grind is what keeps the cold brew from turning out cloudy or over-extracted. Drop a cheesecloth bag inside a big mason jar and add the ground coffee.

Pour in about half of your water, around 700 milliliters, and give everything a good stir to make sure all the grounds get fully saturated. Then pour in the rest until you hit 1400 milliliters total. That gives you a 1:8 ratio, which is what makes this a concentrate.

Close up the cheesecloth, put the lid on the jar, and let it steep at room temperature for about 18 hours.

The next day, take the cheesecloth bag out. I like to run the cold brew one more time through a coffee filter for a really clean cup with no grit or grounds.

Since this is a concentrate, you'll want to dilute it. I go two parts cold brew to one part water over a glass of ice. It's also strong enough to use as a pseudo espresso, which is great for things like espresso martinis. Keeps in the fridge for about two weeks.