This version uses less coffee and steeps it in the fridge for longer, so the coffee is ready to pour straight over ice. There is no concentrate to dilute and no guessing at the strength.
It takes up more room in the fridge, but it is the easiest way to keep cold coffee on hand all week.
Jar concentrate
A rich concentrate steeped overnight on the bench, then filtered.
100 g · 1:8 · 12 to 16 hours
Ready to drink
A weaker ratio steeped in the fridge, so there is nothing to dilute.
70 g · 1:14.3 · 16 to 20 hours
Kyoto slow drip
Iced water dripped through coffee, one drop at a time.
50 g · 1:10 · 4 to 8 hours
Stumptown's cold brew
A whole bag of coffee, a big batch and a 16 hour steep.
340 g · 1:5.6 · 14 to 18 hours
Change any amount and the whole recipe scales with it.
Grind 70 g of coffee coarse and put it in a large jar or jug.
Pour in 1000 g of cold water and stir until all the grounds are wet.
Cover it and leave it in the fridge for 16 to 20 hours.
Pour it through a sieve, then through a paper filter.
Serve it as it is, over ice, with milk if you like.
Grind a little finer, steep for longer, or use less water when you dilute it.
Steep for less time or grind a little coarser. Old or very dark coffee can also taste flat and woody.
Filter it through paper after the sieve, and pour slowly so the sludge at the bottom stays behind.
Once filtered, keep it sealed in the fridge and drink it within about a week. It tastes best in the first few days.
From independent roasters on A Cup Of Stories, in stock first.

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