Storing In The Fridge
One of the best things about making your own cold brew at home is that this stuff can last in the refrigerator for about two weeks. This means that you can make a large batch of the coffee and then add in the ice, water, milk, sugar, and whatever else you like to put in your cold brew. However, there’s no doubt about the fact that this takes time – and once you’ve run out, you need to spend hours making another batch. So, it might be time to jump on the Japanese Iced Coffee bandwagon instead.
Diluting It Down
If you’re not familiar with Japanese Iced Coffee, the idea behind this cup o’ cold Joe is that you flash-brew your coffee and then pour directly over ice to dilute it. This ensures that it’s the perfect strength almost immediately, and it takes 10 minutes at most. The best coffee to water ratio for this coffee is around 1:16 – but you can change this up if you prefer something stronger or weaker. As you heat up your water, ground the coffee beans to a medium-fine ground and place in the filter above a cup of ice. Then, pour the water over the grounds and let the fresh coffee filter through onto the ice below.
Then, all you have to do is enjoy.