Cold Brew Coffee

Cold Brew Coffee

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  • Each 6 ounce serving
  • 80 cal
  • 0g fat (0g sat)
  • 0mg chol
  • 20mg sodium
  • 14g carb
  • 0g fiber
  • 0g sugars
  • 4g protein


  • 11 to 15 ounces coarse-ground coffee
  • 8 cups cold water


Put coffee in a half-gallon pitcher. Add half the water, stir gently and let sit for several minutes. Add remaining water. Cover and let steep for 8 to 12 hours; after 10 hours, your concentrate will begin to get some of the bitter edge of traditional coffee.

Strain through a double layer of cheesecloth or a fine-mesh sieve. Place in a clean pitcher or jug and store in the refrigerator for up to 1 week.

To serve, remember that this is a concentrate! Dilute to your taste with ice, water, milk or milk alternative of your choice. A basic starting point is 1:1 coffee and other liquid, but you may prefer it more diluted.

Special notes:

Note: Typically, countertop brewing works well in Seattle, and prevents the coffee from absorbing any strong food flavors in the fridge. However, if the temperature of your kitchen is over 80° F, we suggest brewing in the fridge.

Note: If you’d like to experiment with naturally flavored cold brew, try adding a cardamom pod or a small piece of cinnamon stick or vanilla bean to the grounds before you add the water.

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