Cold-brewed iced coffee

August 25, 2010

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Serves 4

For such a simple method, there is a surprising amount of variation among coffee experts on the finer points of cold brewing. Most cold brewers use coarsely ground beans, but after repeated home tests, using different recipes, this one from Jaime van Schyndel of Barismo, using medium grind, produces the most consistently delicious results. Experiment with beans, grinds, and brewing at room temperature vs. refrigerator. Serve over ice, with milk, if you like.

1 cup medium roast coffee, ground medium
4 cups water, preferably filtered

1. In a 1-quart Mason jar, place coffee. Pour water over coffee and seal jar. Set aside at room temperature for 12 hours or refrigerate for 24 hours. If refrigerated, after 24 hours, remove the cover and stir gently. Cover and refrigerate for 30 minutes.

2. Set a fine-mesh strainer over a bowl. Strain coffee into it.

3. Rinse the strainer to remove all the grounds. Line it with several layers of cheesecloth (or do this with a paper coffee filter and holder). Strain the coffee into another bowl. Tip into a clean jar or pitcher.

4. Fill 4 glasses with ice. Pour in coffee.

Andrea Pyenson. Adapted from Jaime van Schyndel

(Wendy Maeda)