At-Home Cold Brewed Coffee

Iced Coffee
Rachael White


1cup coarse ground coffee
8cups water
fine mesh sieve
coffee filter


  1. Place the coffee grounds in the bottom of a large pitcher or bowl.
  2. Add the water and stir.
  3. Cover with plastic wrap and place in the refrigerator for 12-24 hours.
  4. Give the coffee and the grounds another stir (see note above for reasoning). Place the fine mesh sieve over another pitcher or bowl.
  5. Pour the coffee into the sieve. This will not remove all the grounds. Don’t be alarmed.
  6. Now, clean out the sieve and line it with a coffee filter. Place it over another large bowl or pitcher and strain a second time.
  7. Transfer to a large mason jar (or two) or a pitcher and refrigerate.
  8. When ready to use, use one part coffee (about ½ cup of the coffee concentrate) to one part water or milk. Serve over ice.

Developer’s notes:

This cold brew is amazing over ice with chocolate almond milk (hellooooo, iced mocha!) and I always love the classic iced latte kind of thing. Or you can go straight up coffee concentrate + water over ice.

Did I mention that this is a concentrate? Yep. Super strong, so you can store it in the fridge in a reasonable sized container. I like to use the large mason jars, of which I have a million, that are lying around my kitchen needing a purpose.

Important: When you make this, be VERY CAREFUL when straining the coffee. It’s safest to give it all a stir first so your coffee grounds don’t all fall out at once leaving you with a massive mess of black grime all over your kitchen.

This recipe from Pair Magazine was reposted with permission. It originally appeared as DIY Cold Brew Coffee on Set the Table.