Ingredients:

  • 7 ounces (200 grams) High-Quality Coffee Beans, Dark or Medium-Dark Roast (freshly roasted)
  • 3 1/3 cups (800 milliliters) Cold, filtered water (bottled spring water is ideal)
  • Pinch of Sea Salt (Optional)

Instructions:

  1. Grind the Beans: Measure the 200 grams (7 oz) of coffee beans. Grind them to a medium-coarse consistency, similar to coarse sea salt or breadcrumbs. Avoid a fine grind, which leads to sludge and over-extraction.
  2. Combine Ingredients: Transfer the ground coffee to your large steeping jar or French Press. Gently pour the 800 ml (3 1/3 cups) of cold, filtered water over the grounds. Add the optional pinch of salt.
  3. Ensure Saturation: Stir the mixture gently with a long spoon until all the grounds are fully saturated (it will look like a slurry). Do not over-agitate.
  4. Steep (The Waiting Game): Cover the jar loosely or place the French Press lid on (do not plunge). Place the container in the refrigerator and allow it to steep for 16 hours. Do not exceed 18 hours.
  5. Primary Filtration (The Big Sift): If using a French Press, slowly depress the plunger, stopping just before the grounds are tightly packed. If using a jar, pour the entire slurry slowly through a fine-mesh sieve set over a clean bowl. Use a spoon to gently press remaining liquid out of the grounds. Discard the spent grounds.
  6. Secondary Filtration (For Clarity): Line the sieve with 2-3 layers of cheesecloth, or place a large paper coffee filter inside the sieve. Slowly pour the initially filtered coffee through this second filter setup into your final storage container.
  7. Store the Concentrate: Once filtered, seal the concentrate in an airtight container (a glass bottle is ideal). Label and refrigerate. The concentrate will last up to two weeks.
  8. Serve: The concentrate is now ready to be diluted 1:1 or 1:2 with milk, water, or used straight in cocktail recipes.