Cold Brewed Coffee
Author: Nicole
Ingredients
  • 6 ounces coffee, coarsely ground light roast (caffeinated or decaffeinated)
  • 8 cups cold filtered water (divided)
  • Milk or half & half
  • 1 cup turbinado (raw sugar)
Instructions
To make coffee:
  1. Add approximately six ounces of coarsely ground coffee to stainless steel filter – coffee should come to within about an inch of the top. (Don’t have a stainless steel filter? See Notes.)
  2. Fill a 2 quart Mason jar with 7 cups of cold filtered water.
  3. Slowly insert filter into water allowing coffee to soak up water. The grounds will rise to the top of the filter as you do this. It takes a bit of finessing to get the filter into the jar without it overflowing.
  4. Cover jar and let steep for 12 to 24 hours at room temperature or in the refrigerator, very lightly shaking every few hours (don’t worry if you forget).
  5. When the coffee is done, remove the filter.
  6. Fill the Mason jar up to the top with cold filtered water (it’s about 2 cups – don’t worry about diluting it as it’s pretty strong) and refrigerate until you’re ready to enjoy.
To make raw sugar simple syrup:
  1. Bring 1 cup water to a simmer in a saucepan set over medium-high heat. Add sugar and stir until it completely dissolves. Remove pan from heat. Set aside to cool to room temperature. Pour syrup into a clean bottle or Mason jar and refrigerate it until needed.
  2. Syrup makes about 1-1/2 cups and keeps two months or longer in the refrigerator.
To make a cup of cold brew coffee:
  1. Fill a tall glass or travel mug with ice.
  2. Pour in coffee, top with syrup and milk or half & half to taste.
  3. Stir and enjoy.
Notes
* Don’t have a stainless steel filter? Take a 2 quart Mason jar (or other container with a lid), add coffee and water almost up to the top. Let steep at 12 to 24 hours at room temperature or in the refrigerator. Pour coffee through a fine sieve into a separate container. Refrigerate until ready to drink.
* Cold Brew recipe makes 8 cups of coffee.
* Raw Sugar Simple Syrup makes about 1-1/2 cups or 24 tablespoons. You can use white granulated sugar in place of raw (or turbinado) sugar.
Recipe by Riegl Palate at https://www.rieglpalate.com/cold-brewed-coffee/