How to Cook: Cold-Brewed Coffee

Place coffee in a large bowl or French press and pour over 3 cups of filtered, room temperature water.

Set aside for 10 minutes, and then stir gently to combine.

Cover and set aside at room temperature for 12 hours.

Line a fine sieve with a coffee filter.

Slowly pour coffee through sieve into a pitcher, discarding the grounds. (If using a French press, slowly press down on the lid to isolate the grounds at the bottom, and then pour coffee through a filter, if you like.)

Use coffee immediately, or chill until ready to serve.

For each cup, pour one part coffee and one part water or milk over ice.

WHAT ELSE SHOULD I KNOW? 
• Keep the coffee concentrate in your refrigerator for up to 3 days.
• It’s easy to make a larger batch. Just stick with a water to coffee ratio of 4:1 (or 5:1 for darker roasts, if you prefer).
• Since granulated sugar doesn’t dissolve easily in cold liquids, make a small batch of simple syrup to keep in the fridge. Heat 1 part water with 1 part sugar until dissolved, then cool and refrigerate for up to 2 weeks.
• For even stronger coffee concentrate, cold brew the coffee for up to 24 hours.