I read a few descriptions of the process and even though the equipment recommended to make cold brew coffee is minimal, it was bulky and really, I just don’t want anything else to have to store in my kitchen. I started experimenting with the coffee grinder that I already have, a recycled jar and my beloved coffee cone and presto! I have really delicious iced coffee most afternoons (minus the whipped cream shown in the photo!). I use good quality decaffeinated beans because I don’t have caffeine in the afternoons, but I have made the cold brew with both caffeinated and decaf beans and it works the same. I’m sure you could also brew it with already ground coffee, but as with hot brewed coffee, freshly ground tastes better.

I only make enough to last me a few days at a time because it is so easy to make, but because it is so low acid, apparently it keeps for a couple of weeks in the refrigerator if you want to make a larger batch. Most of the instructions I read called for keeping the ratio of coffee to water at about 1:8. The strength I am happiest with is slightly stronger than that, allowing for the milk which dilutes the strength, so you can adjust it to suit your own tastes.

1/4 C coffee beans (decaffeinated or otherwise), ground on course grind, as for French Press

2 C bottled or other preferable water. I use bottled because Alice Springs water has a lot of minerals in it and doesn’t make coffee or tea taste as nicely as bottled water.

Method:

• Grind 1/4C coffee beans

• Put into jar

• Add 2 C water of choice

• Stir grounds so that everything is wet

• Screw lid onto jar

• Soak for 24 hours, either at room temperature or in the fridge

• Pour brewed coffee into coffee filter placed in a cone or strainer or other receptacle placed over a bowl or jug or jar

• Pour strained coffee into jar and store in fridge for up to two weeks.