Smooth Cold Brew Coffee from Concentrate
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Coarse coffee steeps in cold water for 12-24 hours, is strained through a paper filter, then diluted 1:1 with cold water over ice.
Always check the labels of the products you use.
Method
- 1
Combine. Put the coffee in the jar, pour in the 750 ml water and stir until all the grounds are wet. Wait 10 minutes for a crust to form, then stir again so nothing stays dry.
- 2
Steep. Cover and leave at room temperature for 12-24 hours; 12 hours gives a mellow brew, 24 a stronger one.
- 3
Strain. Line the sieve with the paper filter and set it over a jug. Pour the coffee through slowly, pressing the plunger first if using a cafetière, and let it drip. Don't squeeze the filter, or the brew turns cloudy and bitter. You should have about 550 ml concentrate.
- 4
Dilute and serve. Fill 4 glasses with ice and add equal parts concentrate and cold water, about 135 ml of each per glass. Top with milk if you like.
Storage
Undiluted concentrate keeps in a lidded bottle in the fridge for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large jar or cafetière (at least 1 litre)
- long spoon
- fine sieve
- paper coffee filter
- bottle or jar with a lid, for storing
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 27 kcal |
| Protein | 1.9 g |
| Carbohydrate | 2.5 g |
| of which sugars | 2.5 g |
| of which free sugars | 0 g |
| Fat | 1 g |
| of which saturates | 0.7 g |
| Fibre | 0 g |
| Salt | 0.07 g |
Protein per 100 kcal
7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
