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Epicurious

Cold-Brew Coffee

By Sam Worley

3.8

(18)

Photo of cold brew coffee with pastries and a bowl of sugar.
Photo by Christopher Simpson, Prop and Food Styling by Ali Nardi

If you're using a commercial cold-brew maker like a Toddy, follow the manufacturer's instructions for mixing and filtering. Feel free to play around with how you dilute this—you might prefer a stronger or weaker coffee than the one suggested here. And coffee-heads the world over agree: cold-brew is only as good as the beans it's made with.

Recipe information

  • Total Time

    24 hours

  • Yield

    Makes about 3 cups coffee concentrate

Ingredients

12 ounces high-quality coffee beans (about 4 cups), coarsely ground
Milk (optional; for serving)

Special Equipment

A 12-cup (or larger) resealable container or stockpot with lid; a coffee filter or cheesecloth

Preparation

  1. Step 1

    Place ground coffee in 12-cup container. Slowly pour 6 cups cool water over grounds. Stir very gently just until grounds are moistened. Seal container and chill 24 hours.

    Step 2

    Strain coffee grounds through a fine-mesh sieve into a large measuring cup or bowl. Strain again through coffee filter into a large bowl or 3-cup (or larger) resealable container. (Alternately, skip the straining and use a thick filter, like for a Chemex.) To serve, pour over ice and dilute 1:1 with water or milk.

TagsCold DrinkBeveragesIced CoffeeCoffeeBreakfastBrunchNonalcoholicEasy5 Ingredients or FewerMake AheadEpicurious

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