Cold Brew Iced Coffee
Making homemade Cold Brew Iced Coffee is extremely easy! It's also way cheaper than buying it at Starbucks, Dunkin', or your local coffee house. In less than a day you can easily make a pitcher of the cold brew coffee you're craving.
Servings: 4 cups of coffee concentrate
- 4 ½ ounces (about 1 ½ cups) coarse ground coffee
- 4 ½ cups water
Place the coffee grounds and water in a 2-quart pitcher, and stir to combine. Cover and let steep at room temperature for 12 to 24 hours.
Line a strainer with a coffee filter and place over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has strained (this may take a while); stop when you reach the solids at the bottom of the pitcher. Discard the grounds and the contents of the strainer.
Wash and dry the pitcher. Transfer the strained coffee back into the pitcher. Cover and refrigerate until completely chilled. This concentrate keeps for up to a week in the fridge.
To serve, for each cup of iced coffee dilute the concentrate with an equal portion–give or take–of milk or water. Sweeten with simple syrup, if desired, and serve over ice.
- The longer you steep it, the stronger your concentrate will be.
- I've also made this concentrate even more concentrated, using 4 ½ ounces of coffee to only 3 ½ cups water. It works great, but is a little too strong for me on a daily basis. You can play around with the coffee/water ratio and length of steeping and see what combination you prefer best.
- You may want to swap out for a clean coffee filter about halfway though straining. It can really slow down after a while once the filter is soaked.