Cold Brew Coffee
There are many different ways to make cold-brewed coffee, but at its core, the procedure is the same. Over at PBC Coffee, we recommend Hario's Mizudashi Cold Brew Pot. It's classy, convenient to use and clean, and is available in different sizes to cater to your individual needs.
1. You first start with coffee beans ground as coarse as your burr grinder will process them.
2. You'll want to make sure your coffee-to-water ratio is high enough to yield a strong liquid concentrate. Recommendations are ratios of 1:4, 1:6 and 1:8 depending on the strength that you are looking for.
3. Once you have filled the cold brew pot with the coffee and water, it becomes a waiting game. Cover up the lid and place into the refrigerator. Let it steep for at least 12 hours.
4. Remove filter from the Mizudashi, and pour you first cup. Add milk, syrup and dilute with water if necessary. The cold brew process creates a pretty strong coffee, so feel free to dilute with water if it's a bit too strong.
a) Grind very coarse. It helps with cleaning later.
b) Coffee can be very strong. Dilute with water.
c) Feel free to experiment with quantity of coffee used vs hours to brew in the refrigerator.