Grind fairly coarsely (~30 on my grinder, a Baratza Encore)
Transfer grounds to a nut milk bag with the seams on the outside
Place the coffee-filled bag into a large mixing bowl
Add 120 oz (14 1⁄2 cups) water
Cover and let sit overnight (~16 hours seems good)
Remove grounds from the coffee, squeeze out the bag (not too hard), and compost the grounds
Filter the coffee through a drip filter or aeropress
This step can take a while but it’s worth it!
Store in the fridge
Serve slightly diluted (up to 1:1)
Notes
The best ratio of coffee:water to use for maximizing yield seems to be about 1:10.
Use filtered water for best results.
Aeropress Method (1 cup)
Boil 1⁄2 liter water
Line the Aeropress bottom and place on a mug
Weigh out 18g of beans and grind (at 12 on my grinder)
Put grounds in Aeropress bottom
Fill with water to the ③ mark
Stir
Place plunger in to create a vacuum to stop the water from falling
Wait 30–90 seconds
Plunge
Compost spent grounds and rinse Aeropress parts
Dilute as much as you want
Notes
You want the water to be just off boil when added to the grounds, the beans to have been ground as
close to use as possible and to have been roasted fairly recently.
Some people like to do an inverted Aeropress method, but I don’t taste a difference, and this method
is easier.