This method mimics the traditional time-consuming method of making cold-brew coffee in the fridge, but in 2 hours instead of 24! The warm water temperature is kept low enough to speed up the cold-brew process, but not hot enough to release the bitter, acidic flavors you get from hot-brewed drip coffee. The result is a super smooth brew that you'll want to make again and again. Use your favorite fresh-ground coffee for best results.
Ingredients
- coarsely ground coffee: 1 cup
- (16-ounce) Mason jars: 4 piece
- water: 8 cups
Metric Conversion
Stages of cooking
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Place 1/4 cup coffee grounds into each jar, then top with water. Screw on the lids until just barely tightened; do not overtighten.
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Fill a large pot with enough water to cover the jars completely and place a sous vide immersion cooker into the water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's directions.
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Submerge mason jars into the water bath and set timer for 2 hours.
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Remove jars to a cooling rack and let cool until easily handled. Strain the mixture through a coffee filter to stop the steeping process. Pour over ice and serve, or return to rinsed-out jars and store in the refrigerator for up to 1 week.
