Make cold brew concentrate for smooth iced coffee

Combine 1 cup coarsely ground coffee with 4 cups cold water in a jar or pitcher. Stir, cover, and refrigerate for 12-24 hours. Strain through a fine-mesh sieve lined with cheesecloth or a paper filter. Dilute the concentrate 1:1 with water or milk over ice.

Why It Works

Cold brewing extracts coffee slowly without heat, producing a smooth, low-acid concentrate that is never bitter. The concentrate keeps for up to 2 weeks in the fridge, giving you instant iced coffee every morning.

Tips

• Use a coarse grind (like French press) — fine grounds make the coffee cloudy and over-extracted
• Steep 16-18 hours for a balanced flavor, 24 hours for maximum strength
• Add simple syrup (equal parts sugar and water, dissolved) for sweetened coffee
• A dedicated cold brew maker ($15-25) simplifies straining but a Mason jar works perfectly