This is our recipe for cold brew coffee. It produces a very low acidic, naturally sweeter tasting brew than it's flash chill cousin. It does take some time but it's worth the wait.
Get the coffee brewing.
Keeping it simple, we use a mason jar, a filter cone and filter papers. *
Use a rough ratio of 1:8 coffee to water. So 100g of coarsely ground, dark roasted, coffee into our jar and topped up with 800ml of cold water. Lid on, give it a shake and pop in the fridge overnight. If you can leave in brewing for 24 hours even better.
Next day filter it out into another jar, then pop it back into the fridge. You'll have a thick, concentrated coffee which should give you five or six servings.
That's it. When you're ready, pop ice cubes into a glass and top up with your cold brewed coffee, cut with milk or water to taste and grab a straw.
* If you've got an Aeropress rather than a filter cone then I'd go ahead and brew your coffee in a mason jar overnight and use your Aeropress to filter out the next day.
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