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Coffee Concentrate

Coffee concentrate is produced through the cold brew method, in which ground coffee is soaked in water for several hours, then strained, leaving a strong coffee liquid. Coffee made from coffee concentrate is generally less acidic than regularly brewed coffee and can be prepared stronger or weaker per the individual drinker's taste. It can be kept refrigerated for two to three weeks.

Source and licence

"Coffee Concentrate" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coffee_Concentrate, revision 4479634), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coffee_Concentrate&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4479634

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Add coffee grounds to a jar.
  2. Pour mineral water over grounds, stirring only to ensure all coffee is wet.
  3. Let mixture stand for 10–12 hours (best to let it sit over night).
  4. Line sieve with cheesecloth and place over another jar. Pour coffee mixture into sieve, allowing grounds to collect.
  5. Discard coffee grounds and store coffee concentrate in the refrigerator. It will keep for 2–3 weeks.
  6. To prepare coffee from concentrate, use a ratio of concentrate:water of 1:2 or 1:3 depending on taste.