'tis the season, for cold-brew, as D.C. reached its second 90-degree day of the year today.
The easiest way to do it is probably to use a french press, but I don’t have one (I only have a Bialetti), so I hacked it with a giant pyrex cup and coffee filters. Note: My version is extremely janky. In fact, this could be made much easier with a simple sieve, which I alas do not have at the moment either. But even so with my hacked equipment, it’s still super easy to make a giant batch for the week.
I start out by measuring. Different sources mention different ratios, but I like to do 1/3 cup of dry coarsely-ground coffee to 1.5 cups of slightly lukewarm water.
Once these are mingling, I take a spoon to give it a good stir. I put a lid on my Pyrex cup (stolen from a tupperware container) and pop it in the fridge overnight for at least 12 hours. Often times, I sort of forget about it and it’s left there for almost 24 hours. Not sure if this makes it worse, but so far it hasn’t been a problem.
After I take it out of the fridge, I do an initial pour into another container sans coffee filter. The grounds should stay at the bottom.
(I dump the coffee grounds into the soil of my plants once in a while, especially when I make cold-brew because the grounds are extra moist.)
I take the liquid and filter it this time through a janky contraption of three coffee filters over an empty vessel. Like I said, I don’t have a sieve but if I did I would put that between the filters and the glass.
After this, the liquid is about 100% clear and good to go. Since this is coffee concentrate, I parse this out into multiple containers.
Four containers, one for each day of the shortened week. I stick these in the fridge, and I think they’re good in there for up to two weeks.
In the morning, I fully prep a jar with one part concentrate to two parts filtered water. Then I top it with a bit of soy milk until it looks like a disgusting (but tasty!) frosted drink.