How to Make Cold Brew Coffee

This is the recipe I have been using for years. You can use it with any jar or something like a French Press, just keep the ratio of 1 gram of coffee per 17-18 grams of water.

What you will need

• 100g of coarse-ground Wacker Coffee Co. coffee
• Two half-gallon mason jars and one leak-proof lid
• Stainless steel fine mesh filter made for ½ gallon mason jars
• Butter knife

Directions

1. Insert the filter into one of the mason jars and pour the coffee into it.
2. Fill the second mason jar with water, then use it to pour water into the jar containing the coffee grounds, filling it up to about ½ inch below the top (the shoulder of the jar).
3. Press the coffee grounds down with a butter knife and gently stir them.
4. Allow the coffee to sit for about 10 minutes, and the grounds will float to the top.
5. Stir the coffee again and press the grounds down, ensuring all the grounds are fully submerged. Then, secure the lid on the jar.
6. Place a leakproof lid on the jar and set it aside on the counter (out of direct sunlight) or in the fridge for 12-24 hours. For convenience and flavor, I prefer 24 hours in the refrigerator.
7. After the brewing time, stir the coffee one last time, making sure to reach the bottom of the filter.
8. Remove the filter and allow the coffee to drip out.
9. Dispose of the coffee grounds in the compost or trash—avoid dumping them down the sink.
10. Cover the jar with a lid and refrigerate the coffee. It’s best consumed within 7 days.
11. When ready to enjoy, remove the jar from the fridge. There’s no need to dilute it. You may notice some tan-colored chunks, which are solidified coffee oils from the cold.
12. Avoid stirring or agitating the jar unless you prefer having sediment in your coffee.
13. When you’re nearing the bottom of the jar, stop pouring as soon as you see sediment flowing toward your cup.
14. Always plan ahead by keeping a new batch brewing so you’ll never run out of coffee.