Name: Cold-Brew Coffee Concentrate
Total time: 1 d 25 min
Ingredients: 9 ounces medium-roast coffee beans, ground coarse (3 1/2 cups); 3 1/2 cups filtered water , room temperature

Why This Recipe Works

Coffee brewed between 195 and 205 degrees will contain more aroma compounds, dissolved solids, and flavor than coffee brewed at 72 degrees, but heat also extracts the bitterness and astringency found in coffee beans. The appeal of cold brew lies in its milder acidity and bitterness, which lets more of the dark chocolate, caramel, ripe black fruit, and vanilla flavors come to the fore.

To make the best cold brew, we tried a number of out-there techniques, including near-continuous agitation and five-day-long extractions in the refrigerator. But in the end, we found that a simple steep in a French press was the best method. Using a high ratio of ground beans to water produced a concentrate that was easy to store and could be diluted as desired. After trying various brew times from 12 to 72 hours, we found that a 24-hour steep delivered the best flavor. Pouring the concentrate through a coffee filter–lined fine-mesh strainer ensured that it was free of sediment. Our finishing touch? A pinch of kosher salt, which rounded out the cold brew's flavors and further masked it’s already minimal bitterness.

Before You Begin

This concentrated coffee needs to be diluted before drinking. We recommend a 1:1 ratio of concentrate to water, but you can dilute it more if you like.

Instructions

Stir coffee and water together in large (about 2-quart) glass French press. Allow raft of ground coffee to form, about 10 minutes, then stir again to recombine. Cover and let sit at room temperature for 24 hours.

Line fine-mesh strainer with coffee filter and set over large liquid measuring cup. Place lid on press and slowly and evenly press plunger down on grounds to separate them from coffee concentrate. Pour concentrate into prepared strainer. Line large bowl with triple layer of cheesecloth, with cheesecloth overhanging edge of bowl. Transfer grounds to cheesecloth. Gather edges of cheesecloth together and twist; then, holding pouch over strainer, firmly squeeze grounds until liquid no longer runs freely from pouch; discard grounds.

Using back of ladle or rubber spatula, gently stir concentrate to help filter it through strainer. Concentrate can be refrigerated in jar with tight-fitting lid for up to 1 week.
To Make Iced Coffee: Combine equal parts coffee concentrate and cold water. Add pinch kosher salt, if using, and pour into glass with ice.