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Low-Acid Cold Brew Coffee with ice in a glass mug on a kitchen counter

Low-Acid Cold Brew Coffee

Cold brew is naturally less acidic than hot-brewed or iced coffee because the coarse grounds steep slowly in cold water instead of hot. Medium to dark roast beans give a smoother, richer cup. This makes a concentrate you dilute to taste.
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Ingredients Method

Ingredients
  

  • 1 cup about 113 grams coarsely ground coffee beans, medium to dark roast
  • 4 cups cold or room temperature water
  • cold water for diluting (about a 1:1 ratio of concentrate to water)
  • ice cubes
  • milk of choice optional
  • sweetener such as maple syrup optional

Method
 

  1. Grind the beans coarse, using the French press setting if you grind at home.
  2. Put 1 cup of the grounds in a 1-quart mason jar.
  3. Pour in 4 cups of cold or room temperature water.
  4. Stir gently so all the grounds get wet.
  5. Put the lid on and let it steep for 12 to 24 hours.
  6. Strain through a fine-mesh sieve, lined with a coffee filter if you want it cleaner.
  7. To serve, fill a glass with ice and pour in the concentrate.
  8. Dilute with cold water at about 1:1, then add milk and sweetener if you like and stir.