Cold Brew Coffee, Pro Style

Question: to use cold brew as a base for my hot morning coffee, what's the method (or proportion) to get about an 8 oz cup?

6/28/12 trying ratio of 185 g coarsely preground Ugandan coffee to 1.5 l water.

Why make a concentrate that you have to water down later? I mix 2.25 cups of coarsely ground beans to 96 ounces of water in a large bowl and let it steep for 12 hours. Strain thru a sieve into a pitcher and you get ~3 days of coffee for 2. Pour over ice with a splash of milk and you’re good to go. My wife adds mint simple syrup to hers for a sweet kick.

I use 12oz coffee to the recipe’s recommended water and it comes out fine.

I was gifted some mediocre, too-dark chicory coffee that just doesn't taste great as a hot brew. Cold brew has been a great way to make it taste mellow and chip away at it, while the agitation step in this recipe still helps to give the brew some added dimension. I've been making a smaller quantity of this recipe every few weeks (125g coffee : 2 cups water), freezing the cold brew in ice cubes, and enjoying with milk or horchata poured over.

It's a shame to throw away so much compostable coffee, but if you've not got a compost pile then you can let the bag and grounds dry out and compress them into a log to burn this winter. Or use in your charcoal grill to add zest and flavor to those burgers and pork chops.

Being a person who sews a lot, and who has lots of muslin lying around, I took a large-ish piece of unbleached muslin and used that by itself to contain the ground coffee. I secured it to the soaking pot with a big rubber band. I was happy with the finished product. I used a quarter cup of the concentrated cold brew with 10 oz. Keurig -heated water. Not sure I'd do it again, but no complaints.

the proportions of coffee to water is the same as in the NYT article from the late 90's -early 2000,recipe of mike sivetz's , a leader among coffee experts at the time. i have used this recipe forvyrs with excellent results. it is contrary to this one in that the only very recently roasted fine ground beans are used and the finessing abt local water adjusted beans is not part of the directions. maybe fresh beans are finicky and the water is special in florida where ur recipe comes from

The way this recipe is written is super confusing. When you are straining the paper bag at the end, is that coffee liquid going into the same container that you have been steeping the coffee in the whole time? What does the paper filter inside the nylon mesh strainer look like? How can you pour water on the paper filter without it tipping over? Is it partially submerged in water when you are stirring it for five minutes? This recipe needs a rewrite... and maybe a video...

I don't understand the need for the nylon mesh bag AND the paper filter. Does the nylon bag not filter the grounds out? Would a cheesecloth work for any of this?

A pound of coffee? I don't think so. This other NY Times recipe has been a winner in my house. https://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee?acti...

My 13-year-old daughter makes it and loves it, too.

I have found a great way to cold brew.
Hario-Mizudashi-Coffee-Maker-1000ml Amazon sells for $15. I take a cup of beans ground med coarse with burr grinder and pour 4 cups of water (always use filtered water) I let it steep for 12-24 hours.
After pouring water in I use a butter knife or spoon to stir grounds and make sure water is moving around grounds. You can leave it on your counter or put it in refrig. The bottom comes of the filter for fairly easy cleaning.
Makes great coffee!

What the heck does "Fresher coffees tend to be more volatile in cold brew" mean? You want me to use coffee that is LESS fresh? And why does the paper bag have to steep with the coffee? Can't you just pour it over a paper filter to remove the grounds? Does the paper bag add something to the flavor? And why must you stir CONTINUOUSLY for five minutes, then keep the container still for the five-hour brewing period?