Link to Wikihow Page

http://www.wikihow.com/Cold-Brew-Coffee  

Sources Used

http://www.instructables.com/id/DIY-Cold-Brew-Coffee/

http://medicinalmixology.com/how-to-make-cold-brewed-coffee/

http://www.chow.com/recipes/30487-basic-cold-brewed-coffee

Code for Wikihow Page 

==Introduction==

Making cold brew coffee is a tastier alternative to pouring hot coffee over ice or chilling hot brewed coffee.  Even though it takes 24 to complete the entire process, it is an extremely easy recipe to master and well worth the wait.  No special equipment is required.  Everything needed can be found in almost any household kitchen. 

==Materials Needed==

'''Method 1'''

*Two Large Coffee Filters

*Thread or Rubber Bands

*Large Container

*Bowl

*Wire Mesh Strainer

*Cheese Cloth

*6 oz of Coffee Beans

*6 Cups of Water

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'''Method 2'''

*Pitcher

*Bowl

*6 cups of Water

*6 oz. of Coffee Beans

*Wire Mesh Strainer

*Cheese Cloth or Coffee Filter

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'''Method 3'''

*32 oz French Press

*4 oz of Coffee Beans

*4 cups of Water

== Steps ==

===Cold Brew with "Coffee Bags"===

# Coarsely grind coffee beans. You want coarsely ground beans as opposed to finely ground because it makes for a slower, longer extraction of the coffee flavor into the water. (picture)

#Divide coffee grounds equally and place each potion in the large coffee strainers. (picture)

# Tie the filters shut, enclosing coffee. You have now created "coffee bags." (picture)

# Fill large container with 6 cups of room temperature water and place "coffee bags" in it. (picture)

# Allow to steep for 12 - 24 hours.

# Filter coffee extract.  Place cheese cloth in a wire mesh strainer over a bowl and pour coffee extract through. (picture)

#Chill Coffee and serve when ready. You now have have a non-diluted iced coffee drink to enjoy with choice of milk and/or sweetener. (picture)

===Cold Brew in Pitcher===

# Coarsely grind coffee beans. You want coarsely ground beans as opposed to finely ground because it makes for a slower, longer extraction of the coffee flavor into the water. (picture)

# Place the coffee grounds at the bottom of the pitcher. (picture)

# Pour room temperature water over grounds and stir. (picture)

# Cover mixture and allow to steep for 12 - 24 hours. (picture)

#*Tip: You can occasionally stir the mixture while it is steeping to ensure even saturation of coffee grinds.  Let it steep in room temperature.

#Filter coffee and water mixture.  You can filter the mixture several different ways.  A simple way is to put a wire mesh strainer with cheese cloth or a large coffee filter over a bowl and pour the steep coffee through it.  The goal is to get rid of all coffee grinds. (picture)

#* Tip: If after your first filter you still have some grinds in the coffee, run the coffee through the filter a second time.  

#Chill coffee and serve when ready.  You now have have a non-diluted iced coffee drink to enjoy with choice of milk and/or sweetener. (picture)

===Cold Brew in French Press===

# Coarsely grind coffee beans. You want coarsely ground beans as opposed to finely ground because it makes for a slower, longer extraction of the coffee flavor into the water. (picture)

# Place coffee grinds at bottom of french press (picture)

# Pour room temperature water over coffee grinds and stir. Stir until coffee grinds are completely saturated.

#  Cover and let the coffee steep in room temperature for 12 - 24 hours.

#* WARNING: Do not press the plunger down when placing the lid on the french press while steeping.

# Gently press down plunger until all coffee grounds are at the bottom of the french press.

#* Tip: If your coffee mixture sill has grounds in it, filter the coffee again into a wire mesh strainer with cheese clothe in it over a bowl.  

#Chill coffee and serve when ready.  You now have have a non-diluted iced coffee drink to enjoy with choice of milk and/or sweetener. (picture)

==Warning==

Your cold brew coffee can be very strong.  To fix this dilute with water.  Some dilute with 50-50 ratio water to coffee extract.  The ratio will depend on the preferred strength of coffee.