If you want to employ a coffee grinder, use the coarsest grind setting. This will make it easier to strain out the grounds later. Choose any type of medium or dark roast coffee you prefer, regular or decaf. Use 1/4 c (21 g) of whole beans if you want a milder coffee extract, or 1/2 c (43 g) if you’re looking for a bolder extract.
Unlike traditional brewing in a hot liquid, cold-brewing uses cold or (in this case) room temperature liquid to extract the flavors. The process takes longer but creates a unique flavor profile. How long should you let the mixture brew? Some experts say 1-2 weeks, or else it will start to get bitter. Others say it takes a month to brew the full flavor, and still others recommend 3-4 months. Your best bet might be to try it in a recipe after 1-2 weeks and see if it suits your flavor preferences—if not, keep letting it brew. [4] X Research source
To make the next step easier, use a bowl with a pouring spout. A scrap from an old (clean) t-shirt works as a strainer liner in a pinch!
Stored with an airtight lid and in a cool, dry place, your coffee extract should keep for at least a year, thanks to the preserving effect of the alcohol.
Keep in mind that, especially in drinks, the extract has a potent coffee flavor and a noticeable alcohol kick—so a little goes a long way!
It’s okay to use a 1 lb (450 g) bag of pre-ground coffee instead (especially if it’s coarsely ground), but grinding the beans yourself creates a richer, more fresh flavor for your concentrate. No grinder? No worries! You can grind without a grinder using tools ranging from a food processor to a hammer.
Because this mixture is brewed with cold rather than hot water, the extraction process takes much longer.
Stirring the brew will help push it through the strainer more quickly, but you’ll end up with a final product that’s more cloudy and gritty.
The concentrate may in fact be usable for up to 3 weeks, but will become more bitter and less vibrant in flavor over time.
If you like stronger coffee, use a bit more concentrate and a bit less water or milk. Do the opposite if you prefer weaker coffee. Using concentrate to make hot coffee might not give you quite the same flavor and freshness as brewing fresh hot coffee, but it’s a great option for a fast and tasty cup of joe! It’s best to use liquid sweetener in iced coffee, because granulated sugar may not dissolve in the cold coffee.
The recipe outlined here makes thick, sweet syrup. For a thinner, less sweet syrup, swap out the water and sugar measurements above and the coffee measurements in later steps—instead, use 3 c (720 ml) of water, 1 c (200 g) of sugar, and 1 c (80 g) of ground coffee. [14] X Research source
Alternatively, add the ground coffee to a glass bowl or jar, pour the mixture over top of it, and give it a stir. To make vanilla coffee syrup, stir 1-2 tsp (5-10 ml) of vanilla extract into the syrup as well. [16] X Research source This also works with almond extract or any other flavor you prefer.
Put a lid on the mixture while it cools if you’re worried about bugs or other unwanted stuff getting into it. Or, leave it uncovered to allow for more evaporation and thickening of the syrup.
Don’t strain the mixture with a coffee filter—the syrup will either take a really long time to pass through it or be unable to pass through it at all.
The best method of storing coffee is to keep it at room temperature, but it depends on how fine the particles are. [21] X Research source Keeping it in the fridge is harmful because of the moisture. [22] X Research source However, if things are vacuum sealed and there is no chance of water contaminating or getting into the coffee grounds, then keeping them in the fridge can help to prolong their shelf life.
