How To Make Starbucks-Style Cold Brew Coffee at Home

How To Make Starbucks-Style Cold Brew Coffee at Home

Yield: Makes 2 quarts

www.thekitchn.com

  • 8 ounces whole coffee beans
  • 8 cups (2 quarts) water, preferably flitered
  1. Grind the coffee beans into a coarse grind. Grind the coffee beans in a coffee grinder until they are coarsely ground. Depending on the capacity of the coffee grinder, you may need to grind the coffee in batches. The goal is a coarse grind about the size of demerara or raw sugar.
  2. Combine the ground coffee and water in the jar. Pour the ground coffee in to a 3-quart jar or pitcher. Add the water.
  3. Stir to incorporate. Gently stir the coffee with the water until well-blended. The coffee will float to the top as it sits, but don’t stress about that — just make sure all of the coffee gets wet.
  4. Steep the coffee overnight in the fridge. Cover and refrigerate the cold brew for at least 18 hours or up to 24 hours.
  5. Strain the coffee concentrate. Line a small fine-mesh strainer with cheesecloth and set it over a large measuring cup. Slowly pour the coffee concentrate through the strainer. Depending on the size of your strainer, you may need to strain the coffee in batches. Fight the temptation to squeeze or press the coffee grounds in the cheesecloth.
  6. Transfer to the cold brew to a clean jar for longer-term storage. Once strained, transfer the coffee to a clean, airtight jar for long-term storage. Cover and refrigerate for up to 2 weeks.
  7. Make your iced coffee. To serve, fill a glass with 1 cup ice cubes. Pour 1/2 cup the cold brew over the ice, add 1/2 cup cold water, and stir to combine. Add sweet cream or half-and-half if desired and enjoy.

Ingredients

  • 8 ounces whole coffee beans
  • 8 cups (2 quarts) water, preferably flitered

Instructions

  1. Grind the coffee beans into a coarse grind. Grind the coffee beans in a coffee grinder until they are coarsely ground. Depending on the capacity of the coffee grinder, you may need to grind the coffee in batches. The goal is a coarse grind about the size of demerara or raw sugar.
  2. Combine the ground coffee and water in the jar. Pour the ground coffee in to a 3-quart jar or pitcher. Add the water.
  3. Stir to incorporate. Gently stir the coffee with the water until well-blended. The coffee will float to the top as it sits, but don’t stress about that — just make sure all of the coffee gets wet.
  4. Steep the coffee overnight in the fridge. Cover and refrigerate the cold brew for at least 18 hours or up to 24 hours.
  5. Strain the coffee concentrate. Line a small fine-mesh strainer with cheesecloth and set it over a large measuring cup. Slowly pour the coffee concentrate through the strainer. Depending on the size of your strainer, you may need to strain the coffee in batches. Fight the temptation to squeeze or press the coffee grounds in the cheesecloth.
  6. Transfer to the cold brew to a clean jar for longer-term storage. Once strained, transfer the coffee to a clean, airtight jar for long-term storage. Cover and refrigerate for up to 2 weeks.
  7. Make your iced coffee. To serve, fill a glass with 1 cup ice cubes. Pour 1/2 cup the cold brew over the ice, add 1/2 cup cold water, and stir to combine. Add sweet cream or half-and-half if desired and enjoy.