DIY Cold-Brew (WSJ)
3 C filtered water
1-1/4 C medium-coarse ground coffee (slightly coarser than for a drip coffee maker)
For the Iced Coffee:
1/2 C cold brew concentrate
1/2 C filtered water, chilled
Whole milk (optional) - I use half-and-half for a richer taste.
1. Make the concentrate: In a large French press or other quart-size vessel, combine ground coffee with 3 cups room-temp water. Stir to combine and let sit 18 hours. Strain coffee into a clean vessel, either by depressing the plunger of the French press or straining the liquid through cheese cloth. Press on grounds to release as much liquid as possible. You should have a little over 2 cups coffee concentrate. Store in a sealed container in the refrigerator up to 1 week for use in more cold-brew iced coffees.
2. Make the coffee: Fill a large glass with ice and add coffee and water. Stir. Top off with whole milk, if desired.
Note: this recipe produces enough coffee concentrate to make multiple servings. You can store the concentrate in the refrigerator and partake over the course of the following week.