Homemade Cold Brew Concentrate

My go-to cold brew recipe for the whole summer.

5 minutes, plus 18 hours to steep · Makes 8-10 drinks

What you need

175 g coffee, ground coarse (about the texture of sea salt)
1400 ml water

How to make it

Grind 175 g 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 ml, and give everything a good stir so all the grounds get fully saturated. Then pour in the rest until you hit 1400 ml 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. Run the cold brew one more time through a coffee filter for a really clean cup with no grit or grounds.
Dilute to serve. 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.

Pro tip

Don't throw out old or stale coffee beans. Cold brew is forgiving enough that older beans still make a really good cup, so this is the perfect way to use them up.

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