This recipe calls for an OXO Good Grips cold brewer, which is available online or at retail stores such as Bed, Bath and Beyond.
The OXO cold brewer gives you the option to use both a stainless-steel mesh filter and a paper filter. Use the mesh filter if you want a cold brew with more body.
The beans recommended for this recipe are Costa Rica San Diego from Qualia Coffee, a micro-roaster in Petworth. But if you can’t find the beans or they aren’t in season, you can substitute light-roast beans that have been naturally processed (that is, beans that are sun-dried with the coffee cherries still attached). Fresh beans are important. Don’t use beans more than 30 days past their roast date.
The cold-brew concentrate needs to steep for at least 12 hours. It can be refrigerated in a sealed container for up to 2 weeks.
From Washington Post Food staff writer Tim Carman.
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Ingredients
measuring cupServings: 3.5 cups of concentrate
Directions
Step 1
Place the mesh filter in the outside base of the brewing container and screw on the filter cap. Set the brewing container on top of its stand, with the brew-release switch set in the off (or up) position. Place the carafe under/inside the stand.
Step 2
Add the ground coffee to the brewing container and secure the perforated lid. Pour the water onto the lid in a circular motion so the grounds are evenly saturated. Allow the wet grounds to “bloom,” or degas, for 10 minutes and then gently stir.
Step 3
Allow the grounds to brew for 12 hours (or longer if you want a stronger batch) in a cool, dark space. Do not cover the brewer. After 12 hours, depress the brew-release button and allow the concentrate to empty into the carafe below. Discard the grounds.
Step 4
The concentrate is ready to use. It can be diluted with cold water or dairy/nondairy milk: up to 3 parts water or milk to 1 part concentrate. You can also pour the concentrate straight over ice for a strong, syrupy drink.
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From Washington Post Food staff writer Tim Carman.
Tested by Tim Carman.
Published May 2, 2017
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