HOW TO MAKE COLD BREW COFFEE

To see step-by-step photos of this method, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com.

Cold brew coffee is a smooth and refreshing beverage. When made correctly, the flavor is outstanding—never weak or watery as many iced coffees can be. Cold brew is also insanely easy to make. On page 313 is the “Mason-jar method” that you read about in this book. There are many other ways to produce cold brew—with a French press, for example, or with appliances specifically created for cold brew. But all methods are essentially the same: coarsely ground coffee is stirred into cold water and allowed to steep for 12 to 20 hours.

The ratio of coffee to water and the length of steeping time depend on many factors, including the type of coffee you choose (light or dark roast) and your own taste. After steeping, the coffee must be filtered and can then be stored in the refrigerator for about a week.

One last thing to keep in mind: the coffee made with the cold brew method is really a coffee concentrate, and should be diluted in some manner before enjoying. Some people use cold water. Others pour it over ice (and allow the ice to melt slowly). You might also add milk, half-and-half, or light cream. Sugar and flavored syrups are your call, as well. However you make and serve your cold brew coffee, may you drink with joy!