- A sealed jar
- Roughly 11 grams of coffee per 100 ml water (.9 oz of coffee per 1 cup water) (Kenyan and Ethiopian coffees are particularly great for this)
- A fridge
- A paper filter or kitchen towel
- Grind the coffee to your liking, but not too fine. You'll regret a fine grind when it comes to filtering the brew
- Put coffee in jar, pour cold water on top
- Give it a good stir
- Seal the jar
- Put in fridge for 12 to 24 hours. After a while it doesn't really matter how much longer you let it steep.
- Take brew out of the fridge, give it a good stir.
- Filter the brew. This will take a while with a paper filter (V60) and may get a bit messy. Depending on how much you've brewed, you may need more than one filter. A viable alternative is a kitchen towel, though I have yet to try this myself.
- Grind the coffee to your liking, but not too fine. You'll regret a fine grind when it comes to filtering the brew
- Wrap coffee in an unfolded chemex filter (having multiple layers hinders extraction) and fixate with a rubber band (use 2 filters if you have a big jar)
- Put coffee in jar, pour cold water on top
- Seal the jar
- Put in fridge for 12 to 24 hours. After a while it doesn't really matter how much longer you let it steep.
- Get the wrapped coffee out and throw it away. Enjoy cold brew! The resulting brew is a bit more mild than the original variant and a lot less messy to make. I originally had some concerns about the rubber bands affecting the taste but at least for large quantities (> 1 liter) I haven't noticed anything.