How-To: Cold Brew

The weather is going to be consistently sunny and relatively warm for the next week and we're already craving cold coffee drinks. But for the love of all that is good in the world, please stop adding hot coffee to a glass full of ice. It makes a watered down cup of lukewarm liquid that barely passes for a refreshing drink. 

The process of making cold brew coffee yields a less acidic and seemingly sweeter cup of Joe that is more time consuming than brewing coffee with hot water. Using a cold brew method, meaning the beans are not exposed to high heat, leaves behind the bitter oils and fatty acids that are only extracted from hot water and can be tough on the palate and the belly. Another plus for cold brew? It stays fresh for about a week in your refrigerator.

To make your own batch of cold brew you will need:
1 cup coarsely-ground coffee bean from your favorite local roaster
4 cups cold water

In a large bowl, stir coffee and water together. Cover, and refrigerate for at least 12 hours (or up to 24 hours).

Remove bowl from refrigerator, and place a strainer covered with a cheesecloth in a second bowl. Pour the coffee (with the grounds) over the strainer, and wait a minute or two until the liquid has filtered through the strainer. Discard the grounds and remove the strainer.

Serve the coffee over ice, diluting with water or milk to taste.