This takes between 12 to 24 hours (we recommend 16), but it is completely worth it. Just 5 to 10 minutes of hands-on time the night before pays off big in the morning with rich, ultra-smooth coffee concentrate that can be mixed with water (or milk) for a great cup of iced coffee. We recommend a ratio of 1 part coffee concentrate to 2 parts water (mixed and served over ice), but you may find that’s too strong (or, if you’re a serious coffee drinker, too weak). Once you’ve got your concentrate, you can play around with a ratio that works for you. One more note, cold brew is highly caffeinated — more than your regular cup of hot coffee.
6 ounces (170 grams) whole coffee beans (approximately 1-1/2 cups whole beans or 2 cups coarsely ground coffee)
28 ounces (830 ml or 3-1/2 cups) cold filtered water
Grind coffee beans very coarsely — if using a home grinder, choose the coarsest setting.
Add ground coffee to a 34-ounce French press then cover with water. (If it isn’t looking like all of the water will fit into your French press without overflowing — ours is filled right to the top — use a different container or reduce the water by a few ounces).
Gently stir the coffee and water — some coffee experts say metal can affect the brew so use a non-metal utensil if you can. Cover with the lid of the French press — without pressing down. Or, cover with plastic wrap.
Set aside at least 12 hours and up to 24 hours — we recommend 16 hours. Then, filter the cold brew concentrate by pressing down on the French press filter. Transfer the concentrate to another container and refrigerate until ready to use.
Fill a glass with ice then combine 1 part concentrate with 2 parts water. Stir then adjust to taste with additional concentrate or water. Enjoy!