Cold Brew Coffee
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Cold-Brew Coffee

Every iced coffee-lover should know this easy method for how to make Cold Brew Coffee. Serve it a splash of cream over ice for the best iced coffee ever!
Course Drinks
Cuisine American
Prep Time 5 minutes
Servings 6 servings
Author Faith Gorsky

Ingredients

Instructions

  • Stir together the water and coffee in a large measuring cup with a pour spout. Cover and let it sit at room temperature overnight (about 12 hours, or up to 24 hours for a stronger concentrate).
  • Strain through a fine-mesh sieve (or a regular sieve lined with cheeseclotinto a French press. Insert the French press plunger and slowly press down (this is the second part of the double straining).
  • Store your cold brew concentrate in the fridge for up to 1 month.
  • For iced coffee, fill a tall glass with ice and add equal parts of coffee concentrate and water (or to taste). If desired, cream/milk and/or sweetener to taste.

Notes

Adapted slightly from The New York Times’ recipe for Cold-Brewed Iced Coffee.
This recipe yields 3 cups of cold-brewed coffee concentrate. Per serving, I use 1/2 cup cold brew + 1/2 cup water + a handful of ice.

Nutrition

Sodium: 6mg | Calcium: 4mg