Recipe and Headnote Molly Adams
- 1 cup coarsely ground coffee
- 3 1/ 2 cups water
- Materials required: 1 quart sized mason jar with a lid, coffee filter basket or a fine mesh sieve
Add coffee to mason jar and slowly pour water all over the grinds, making sure to saturate them all. Cover with lid and set in the fridge for about 12–14 hours. When ready, strain through a mesh coffee filter or a fine mesh sieve.
To serve: mix cold brew concentrate with equal parts water (or a bit less water if you like a stronger brew) and serve over ice. Any leftover coffee can be stored in the fridge for about 2 weeks.