Cold Steeped Coffee

1/2 cup medium to finely ground beans (42 g)
2 cups water

Combine ground beans with coffee in a mason jar or other suitable container, stir or shake to make sure grounds are thoroughly wet, and allow to stand at room temperature for 8 to 16 hours. After steeping pour through a fine-mesh sieve or coffee filter. The result is a coffee concentrate. Dilute 1 part coffee concentrate to 3 parts water (more or less to taste) before serving. Can be served either warm or iced. The concentrate will keep up to 2 weeks in the refrigerator.

The beauty of this process is the volatile compounds that give coffee its more subtle notes are thoroughly extracted by this process. The oils that go rancid very quickly and give coffee a stale flavor, however, are not so the resulting coffee is much more stable than hot-brewed coffee. It is also kinder to sensitive stomachs because it is less acidic.

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