Cold Brew Coffee:
1. Put any good quality (I use fair traded organic coffee) ground coffee in a 2-quart canning jar (because a closed container helps prevent the coffee from oxidizing), add filtered water (yields a better flavor than tap water), and shake well to mix the water with the coffee. Screw the lid on and let steep at room temperature for at least 12 hours and up to 1 day. I start the coffee before dinner, shake it again after dinner, at least once more before bed time and when you get up in the morning. You’ll have double strength coffee when it is ready. Refrigerate what you don’t use right away. You’ll have good coffee for at least a week.
2. Line a fine-mesh strainer with a standard coffee filter and pour your coffee through this. Stop when you reach the grounds at the bottom. Don’t try to filter them, or you’ll clog your filter. You can use the grounds and the contents of the strainer for garden fertilizer.
This produces a low acid, concentrated coffee that people with sensitive stomachs may not have trouble with. I use stevia in mine, which also doesn’t cause a big spike in mouth or stomach acid. Getting the coffee to the store requires energy. Making the coffee in your home does not, especially if you hand grind your coffee!