Easy Cold Brew
I don’t quite remember where I’ve learned of this recipe, but it’s dead-easy and makes the smoothest cold brew. It takes a bit more time and effort than the Mizudashi version, but you don’t need a special bottle for it.
All you need is some sort of funnel with filter (for example, a Melitta, Kalita, or V60 brewer with paper filters) and two caraffes or other vessels with a mouth that can fit 1 liter of water.
- Grind your coffee really coarse, as for a French Press (Cafetiere).
- Put your grounds in a caraffe and pour the liter of (cold or room temperature) water onto it
- Give it a good stir with a spoon
- Leave it in the frige for at least 12 hours
- Put your funnel and filter onto the second caraffe
- Pour the cold brew from the first caraffe through the funnel into the second caraffe. Discard and replace the filter if it gets to full or clogged.
- For smoothest results, repeat the process once or twice, pouring into the empty caraffe
This cold brew is pretty concentrated. I enjoy it the most with a bit of milk and ice!
You can keep it in the fridge for a few days.