Cold brew steeps in cold water for hours. It is smooth and low in acidity. Make it ahead.
Starting recipe
100 g coarse coffee, 600–1000 g cold water, 12–24 hours in the fridge, then filter. Dilute or serve over ice.
Notes
Grind coarse to avoid sludge. A concentrate (1:6) keeps longer; cut it with water or milk to taste.
