Test cook Erin McMurrer makes hands-off Cold-Brew Iced Coffee.
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I pack my slurry in dry ice and send fedex to a special cabin nestled in the heart of the mellow mountains in the Yukon for a high altitude steeping process, it is then returned to me just in time to enjoy a fresh cup when I get out of rehab.❤
As a practical minimalist engineer this real drives me crazy 😝
I was thinking I'm paying too much to buy a quart of the delicious stuff from the store for $4.00, but you changed my mind by seeing how much work is entailed. Thank you!
Complicated.
Uuhhh yeah. Not doing this for such little yield.
By using a 2 way humidity packet like boveda or similar you can have your beans stored at the correct humidity and the static wont ever be a problem. Many beans are shipped drier than they need to be.
I have that exact grinder. I had gone back to my blender because of the mess. Thank you for the water trick.
I'm going to try making the concentrate, adding a little maple syrup, and freezing it in ice cube trays. Sounds like a nice companion to some Irish cream in the evening.
Because I like it so much I make it by the pitcher.
All in fun, but I'll admit that I was disappointed that there was no milk moustache after the first sip.
I love ATK, but this is an awful recipe. A complete waste of time. 🤷🏻♂️
Wow. That is a lot of work for two cups of cold brew!
Fortunately, time is not an issue for me…..I’ll try this recipe…..hoping for the best coffee ever….
all that work, only to end up being defiled by almond milk . . . sigh
Concentrate. It's a concentrate 🤦🏻♀️😭
That’s 1.25 cups of beans per serving.
Something about this made me angry???
❣👍
The most ridiculous thing I've ever seen…………are you seriously going to do all of that for 2 cups of coffee??????????? Seems like A LOT of waste of coffee and time!!
alot of.wsted coffee.
What kind of water filter do you recommend?
This "concentrate" only makes 2 cups of coffee? Terrible waste of a resource.
When you use distilled water, which is a very "pulling" water, in a large mason jar – shake daily and let sit until ground beans are drained of flavor. The strength varies with ratio of beans to distilled water. I've also soaked ground beans in 9.5pH water for added smoothness.
Cold brew coffee is awesome. I also use distilled water to cold brew things like cinnamon sticks (makes a strong cinnamon water), kelp fronds, rosemary, licorice root powder (makes a sweet drink), hibiscus flowers (tastes like lemonade with some stevia added), and many other herbs and roots.
Thanks for the useful tip on reducing / stoping static. I always have that issue, but not anymore.
Ms. Erin, with all due respect, that coffee is strong as hell. If I tried to write something after a serving of your cold brew, the readers would think I had Parkinson’s. Seriously though, I like to grind my beans, use a French press, a 1:8 ratio, and 18-24 hours of brew time. What I’m left with I can pour milk or a milk substitute over. That’s usually 2:1 coffee to milk substitute.
This is the most ridiculous method I have ever seen for cold brew coffee. All that work and time for so little. Just get a Filtron or Toddy like everyone else and increase your water ratio. That amount of coffee beans should yield you at least 1qt of concentrate.
Is it April 1st?
I think when you make a small batch the 1:1 ratio is common so I won’t comment on that. I usually do with roughly a 1:4 ratio and I’m happy with the strength. I used to cold brew in a half mason jar but I’ve had more than a few times where coffee sludge has spilled over my counter and kitchen. I finally sprung for an OXO cold brew maker and it makes the process so much easier. You press a button to decant and it doesn’t matter if it takes a time to fully get the grinds bone dry. I only wish mine had a lid and the rain shower cover just works so so you still have to mix. I will also usually steep a second time to get normal strength, increasing my yield. I passed on the toddy because I didn’t want to have to lift the jar of coffee and water to pull out the plug. It seemed more likely to spill.
This was THE WORST cold brew method I've ever seen. Take it from a chef who doesn't have tons of $ to put into my coffee, u only need a Reusable food safe bag, and use at least 2:1 ratio to soak 24 hours. Squeeze bag once done, then u get lots more concentrate. Use 1:1 ratio with water and concentrate. Jeez ATK, y'all need to redo this video.
This is so embarrassing, ATK
she used so many bowls and strainers and such not to mention over half pound of coffee to make 2 cups! OMG!
Ummm no…that takes way too long and waste a lot of grounds. Buy it or put 2 cups of grounds, 4 cups water in mason jar, shake a put in frig for 24 hours, strain through cheese cloth and you are done. Takes 30 minutes minus soaking in frig.
What a fuss! I'm just gonna go with instant! Lol
Btw, there's a south Indian coffee filter which makes a good cold brew and hot brew! Try it.
I keep a pitcher in my fridge. Any leftover coffee goes in the pitcher. Done. In the summer months, I might brew a couple extra pots throughout the week to pour in there. While I have no doubt that this would produce the best homemade iced coffee that I've ever had…. this one just seems like the juice isn't worth the squeeze.
I love iced coffee !!!
I don’t think my adrenals could handle coffee made that strong. A half cup of beans PER serving?! I think I’d have a nervous breakdown. But the frothed almond milk looks intriguing.
Starbucks ….just take my $6 I have no time for this…..
Dunkin’ Donuts anyone??? 😂
I've been making cold brew for about 2 years, and this video is NOT for people on the go… or who drink coffee in volume. I use about 6 ounces of coffee between 2 cotton coffee bags, put them in about a gallon of water each and let them go. Usually anywhere from 48 hours up to a week of brewing (basically until I'm ready/in need of the next batch). Between 2 people, we go through about 2 gallons a week. This is all unconcentrated, we use a solid 16 ounces each per day over ice in metal tumblers, with cream. The sediment is a LOT of flavor, and do not typically strain what gets through the coffee bags. I just give the jug a shake in the morning and get a little each time, so I'm not getting all of it at the end of a batch.
I'm blown away that 7 oz of bean yields only 2 cups of cold brew. A lot of work and waiting and beans for relatively little coffee!
Use a Toddy
On a gram scale, I do 1 part coffee to 5 parts water. So, 100g coffee grounds to 500g water for 18-24 hours room temp. Yield will vary, but the final product is cold brew concentrate which is meant to be cut in equal parts with your choice of liquid depending on what you're trying to make. Cold brew contrate cut with water will give you cold brew coffee. The trend nowadays is to cut the concentrate with your milk choice, thereby giving you cold brew lattes.
TLDR; I didnt do any of what this video instructed.
This is a repeat episode. However, the comments for this episode reflect my thoughts, which were not appreciated when I shared them after the first posting of this recipe, which aired in the summer. I think this is a very complicated way to make two “cups” of cold brew (concentrated) coffee. Seriously.
This is ridiculous and wasteful of both time and coffee.
Crazy cleanup for 2 servings. I steep in an old 10 cup decanter that came with my Krupp coffee maker. Beans are course ground from Trader Joe Dark Roast and I use roughly a 4:1 water to bean soak which I let go for about 20 hours. It’s for my family so I’m not too exact in measurements, just by eye. Straining is through a 4 cup gold filter with a brown 4 cup paper filter into a glass 1 quart container. We prefer on the strong side so I add about 1/3rd water to the final mixture. We have a friend who owns a brewery that had a contract to do cold brew for a nation coffee distributor and he check my cold brew caffeine level and rated it above SBucks, and gave it an excellent rating for clarity. I’ve refined this method to yield 2 Quarts with minor cleanup. I’m basically lazy but I like the low acid cold brew with minimal cleanup.
I first read a recipe in the NYTimes in the late 80’s but just refined it to this. You can take it on the road as well with the gold strainer and some quality paper filters, get containers in location and you are off to the races. If your sometime budget allows 100% Kona will knock your socks off.
REPEAT
We began cold brewing coffee back in the 70's. We freeze the concentrate in ice cube trays…
millennials have entered the chat