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Cold-Brewed Coffee

Cold-brewed coffee has a smooth flavor and low acidity level, plus it's easy to make at home.

Makes about 3 quarts

Course Drinks
Cuisine American
Author The Foodie Physician


  • ½ pound good quality coffee, coarsely ground
  • 13 ½ cups water (room temperature or cold)


  1. Place the coffee grounds in a large container and add the water. Stir to combine well.
  2. Cover the container tightly with plastic wrap and let the coffee steep on the counter at room temperature for at least 12 hours. Pour the mixture through a fine mesh strainer or a strainer lined with cheesecloth or a coffee filter. Alternatively you can use a cloth coffee sock filter. Stop when you reach the solids at the bottom of the container.
  3. Transfer the cold brew to a large pitcher, cover and refrigerate. When ready to drink, add ice and any other additions like milk or sweeteners. The cold brew can be stored in the refrigerator for 2 weeks.

Recipe Notes

The ratio of coffee to water that I used is 1 cup coffee to 4 ½ cups water. You can start with any amount of coffee grounds and then add the appropriate amount of water in that proportion. I used ½ pound of coffee, which measured out to about 3 cups so I then added 13 ½ cups water.