Cold brew coffee steeps long and slow with cold water and coarse ground coffee beans resulting in a concentrated, slightly sweet, smooth and mild taste.
3/4 cup coarse ground medium or light roast coffee
4 cups water, preferably filtered and at room temperature
Place coffee grounds in a 2 quart glass jar. Add water and stir well. Screw lid on tightly. The jar may be left on the counter for 12 hours or placed in the refrigerator for 24 hours.
After the appropriate time of steeping is finished unscrew the lid and pass the mixture through a sieve into a pitcher. Wash the jar and place the sieve with a coffee filter in it over the mouth of the jar. Pour coffee through the sieve a second time. Allow the coffee to drip through, don’t force it. The coffee should be clear and cloudless. Serve the cold brew or store with the lid screwed on tightly in the refrigerator for up to 2 weeks.
If you don’t have a full 12 hours to steep you can add warm water to speed up the non-refrigerated brewing process. Eight to ten hours should be enough.
The recipe can be increased as much as you like as long as you have a large enough container.