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A gallon cold brew coffee jar with brewing coffee, on a counter

Robusta Cold Brew Coffee

A simple method for brewing a lot of cold brew
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Prep Time 1 day 10 minutes
Total Time 1 day 10 minutes
Servings: 8 8 oz servings
Course: Drinks
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Vietnamese Robusta Coffee beans ground
  • 1 cup Organic decaf coffee beans ground
  • 64 oz Filtered Water (1/2 gallon)

Equipment

  • 1 Glass gallon jar with filter Can also use glass 1/2 gallon or 1 gallon jar and paper coffee filter
  • 1 Coffee bean grinder

Method
 

  1. Put stainless mesh filter in gallon jar, upright, so that top rests on top rim of gallon jar
  2. Measure 1 cup of Vietnamese Robusta beans into coffee grinder cup. Place cover on cup
  3. Pulse in several quick short pulses, then leaving cover on, tap cup lightly with fingers on both sides to distribute grounds
  4. Repeat this step once. Remove cover to examine grind. Beans should be coarsely ground evenly.
  5. If beans are not evenly ground, cover and pulse a few times
  6. Remove cup from grinder and empty contents into the silver mesh filter that fits inside the gallon brewing jar.
  7. If you are using a big jar, empty ground coffee in jar.
  8. Measure 1 cup of decaffeinated beans into the cup of the coffee grinder
  9. Repeat same method of pulsing you used for Vietnamese Robusta beans
  10. Pour ground decaf beans into mesh filter on top of ground Vietnamese Robusta beans
  11. Slowly pour 64 oz (1/2 gallon) water into mesh strainer full of ground coffee. Make sure you are wetting all the grounds evenly.
  12. Once all water is in jar, screw on metal top.
  13. Leave at room temperature from 12-24 hours.
  14. Take jar to sink and gently lift stainless strainer up from jar, letting it drip back into jar. Wait a minute or so until mostly stopped dripping.
  15. Empty grounds in stainless filter into trash or compost. Wash filter well with cool, clean water. Do not use soap.
  16. Place jar of cold brew in refrigerator. Once it is cold, it is ready to serve.

Notes

Most directions say to brew cold brew in the refrigerator.  I think it is richer brewed at room temperature.  Also--this is what I do and not a recommendation--I leave it brewing as long as 48 hours sometime.
PS If you're interested in who came up with Cold Brew Coffee, you can read here.  Some say the Japanese, some the Dutch.
 In any case, it has been around a long time.
Enjoy!