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Here are the steps--with photos--to brewing at home  By [Hunter Lewis](https://www.bonappetit.com/contributor/hunter-lewis) September 12, 2011   On Friday, [we gave you the rundown](https://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/celebrating-the-summer-of-cold-brew-coffee-and-our-favorite-commerical-versions) of new cold brew coffees on the market. Today, we give you the official *BA* cold brew recipe using a ratio given to us by Stephen Morrisey, Intelligentsia Coffee & Tea's director of marketing and a 2008 World Barista Champion. Morrisey recommends using a lighter roasted coffee with a higher acidity rather than a darker, more bitter roast for a "luscious, soft, and supple" result. The resulting flavor and body of a cup of cold brew is the exact opposite of what you get in a cup of espresso. "Espresso is a violent 25-second moment, extracted aggressively with a much more volatile process," Morrisey said. Cold brewing coffee is a forgiving process. All you need to remember is the ratio of 9 cups of water to 1/2 lb. of ground beans. Then, just add water, wait, and strain. Here, a recipe, after the jump. *Photographs by Louis Chan* 1. Grind 1/2 lb. of coffee beans to medium grind. Not too fine, not too coarse. For this batch, we're using a preview release of Guatemalan beans from Intelligentsia Coffee & Tea, but you can use any of your favorite beans as long as they're not too dark and bitter.  1. Spoon coffee into a large jar.  1. Add 9 cups of room temperature filtered water.  1. Using a long wooden spoon, stir gently until the coffee grounds on top are incorporated into the water. Don't stir again after this step.  1. Cover jar and let sit at room temperature, without stirring, for 12-16 hours.  1. Strain the cold brew through a chinois or fine mesh strainer set over a large measuring cup or bowl. If you don't have one, then line a medium mesh strainer with 3-4 layers of damp cheesecloth or a damp kitchen towel. You'll have about 8 cups of coffee. Then, transfer the coffee to a jar, seal, and keep in your refrigerator for up to 4 weeks. To serve, pour the coffee over ice. Add milk or water to dilute, if desired. Use this recipe as a springboard for making your own cold brew coffee, and then adjust the amount of water and beans as you see fit depending on the strength and acidity of the brew. If you're still reading and want to take it to the next level, then check out the [Filtron](http://www.filtron.com/) and [Toddy](http://www.toddycafe.com/shop/product.php?productId=67) devices. \--*Hunter Lewis* [](https://www.bonappetit.com/contributor/hunter-lewis) Before holding the editor-in-chief positions at *Food & Wine* (his current gig) and *Cooking Light* (his previous one), Hunter Lewis was a food editor at *Bon Appétit*. He’s also been executive editor at *Southern Living* and kitchen director at *Saveur*. Basically, if there is a cooking magazine you love, Lewis ... 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 On Friday, [we gave you the rundown](https://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/celebrating-the-summer-of-cold-brew-coffee-and-our-favorite-commerical-versions) of new cold brew coffees on the market. Today, we give you the official *BA* cold brew recipe using a ratio given to us by Stephen Morrisey, Intelligentsia Coffee & Tea's director of marketing and a 2008 World Barista Champion. Morrisey recommends using a lighter roasted coffee with a higher acidity rather than a darker, more bitter roast for a "luscious, soft, and supple" result. The resulting flavor and body of a cup of cold brew is the exact opposite of what you get in a cup of espresso. "Espresso is a violent 25-second moment, extracted aggressively with a much more volatile process," Morrisey said. Cold brewing coffee is a forgiving process. All you need to remember is the ratio of 9 cups of water to 1/2 lb. of ground beans. Then, just add water, wait, and strain. Here, a recipe, after the jump. *Photographs by Louis Chan* 1. Grind 1/2 lb. of coffee beans to medium grind. Not too fine, not too coarse. For this batch, we're using a preview release of Guatemalan beans from Intelligentsia Coffee & Tea, but you can use any of your favorite beans as long as they're not too dark and bitter.  1. Spoon coffee into a large jar.  1. Strain the cold brew through a chinois or fine mesh strainer set over a large measuring cup or bowl. If you don't have one, then line a medium mesh strainer with 3-4 layers of damp cheesecloth or a damp kitchen towel. You'll have about 8 cups of coffee. Then, transfer the coffee to a jar, seal, and keep in your refrigerator for up to 4 weeks. To serve, pour the coffee over ice. Add milk or water to dilute, if desired. Use this recipe as a springboard for making your own cold brew coffee, and then adjust the amount of water and beans as you see fit depending on the strength and acidity of the brew. If you're still reading and want to take it to the next level, then check out the [Filtron](http://www.filtron.com/) and [Toddy](http://www.toddycafe.com/shop/product.php?productId=67) devices. \--*Hunter Lewis*