Great cold-brewed coffee begins with one cup good-quality, whole coffee beans and one quart (four cups) cold or room-temperature filtered water. You'll also need a quart-sized pitcher, jar or pot, some cling film and a refrigerator.
As with hot coffee, fresh-ground beans result in the best-tasting coffee. Coarse-grind your coffee beans. If you're using a smaller grinder (like the on pictured) grind in several batches.
Place the coffee beans into the pitcher. Slowly add cold or room temperature filtered water, stirring as you go. Stirring well moistens the beans, ensuring an even and flavorful brew.
Cover the brewing vessel with cling wrap (such as Saran Wrap) or with a lid. Place it in the fridge overnight (or for roughly 12 hours).
Use any type of coffee filter to separate the grounds from the cold-brewed coffee. Pour slowly to avoid overflow.
Some people prefer to use a wire mesh sieve to remove large particles of coffee before filtering finer grounds with a paper or metal filter.
Once it has been filtered, cold-brewed coffee is ready to serve. Add ice cubes, coffee ice cubesor a liquid sweetener if desired.
Cold-brewed coffee will stay fresh up to two weeks if covered and refrigerated.
Beauty lies in the hands of the beer holder
Kegged: Centennial Blond
Bottled: Mambo in your mouth, Cranberry mead, Peach Ginger mead, HopSlam, Citra DIPA
Primary: Vanilla Bean Dark Lord.
Secondary: Firestone Walker Wooky Jack