How to Cook: Cold-Brewed Coffee

How to Cook: Cold-Brewed Coffee

Makes 2 cups concentrate, about 8 servings
It’s all the rage, and for good reason! Cold-brewed coffee is light and refreshing, an appealing alternative to hot coffee when the mercury rises. Easy and affordable to make, ditch those $5 cups and brew a batch at home.
Ingredients: 
  • 3/4 cup medium-roast coffee beans, coarsely ground
  • Coffee filter and/or large (34-ounce) French press
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Method: 
Place coffee in a large bowl or French press and pour over 3 cups of filtered, room temperature water. Set aside for 10 minutes, and then stir gently to combine. Cover and set aside at room temperature for 12 hours.

Line a fine sieve with a coffee filter. Slowly pour coffee through sieve into a pitcher, discarding the grounds. (If using a French press, slowly press down on the lid to isolate the grounds at the bottom, and then pour coffee through a filter, if you like.)

Use coffee immediately, or chill until ready to serve. For each cup, pour one part coffee and one part water or milk over ice. 

WHAT ELSE SHOULD I KNOW?
• Keep the coffee concentrate in your refrigerator for up to 3 days.
• It’s easy to make a larger batch. Just stick with a water to coffee ratio of 4:1 (or 5:1 for darker roasts, if you prefer).
• Since granulated sugar doesn’t dissolve easily in cold liquids, make a small batch of simple syrup to keep in the fridge. Heat 1 part water with 1 part sugar until dissolved, then cool and refrigerate for up to 2 weeks.
• For even stronger coffee concentrate, cold brew the coffee for up to 24 hours.
Nutritional Info: 
Per Serving: Serving size: about 1/4 cup.

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