Make smooth, concentrate cold brew that you can dilute and enjoy over ice or with milk.
In a large jar or container, combine 100g of coarse ground coffee with 1000ml of cold filtered water. Use a 1:10 ratio for strong concentrate.
Stir the mixture well to ensure all coffee grounds are fully saturated with water. Make sure no dry pockets of coffee remain.
Cover the container and let it steep at room temperature for 12-24 hours. 12 hours gives a lighter concentrate, 24 hours creates a stronger, more concentrated brew.
Strain the mixture through a fine mesh strainer lined with cheesecloth. For the clearest concentrate, strain twice. Press the grounds gently to extract remaining liquid.
Store the concentrate in the refrigerator for up to 2 weeks. To serve, dilute 1:1 with cold water, milk, or ice. Adjust ratio to taste preference.
Medium to dark roasts work best for cold brew. Light roasts can taste sour or underdeveloped with cold extraction.
Use extra coarse grind, like breadcrumbs. Fine grinds will over-extract and create muddy, bitter concentrate.
Try concentrate with oat milk, over ice with simple syrup, or mixed with tonic water for a refreshing twist.
Scale the recipe up or down maintaining the 1:10 ratio. This makes enough concentrate for about 16 servings when diluted.