Cold brew coffee is sort of all the rage right now and unlike some of the other trends in home-brewed coffee lately, this one I am on board with. For one, it is so embarrassingly simple, but it is also delicious and requires no fancy gimmicks or expensive pods. Michael and I have several coffee brewing devices at our house, but not one of them uses electricity. We are big fans of the French press, the Moka pot, and other pour-over coffee brewing methods which means it was only a matter of time before we hopped on the cold brew bandwagon. Since I prefer my coffee iced anyway, this is a fantastic method for me. I can make a big batch of cold brew coffee and it’ll last me all week if I want. This method yields about a quart of strong cold brew coffee. It may be fairly strong (which is easy to adjust to your preferences by diluting it with plenty of ice, or just by adding some water, milk, or creamer), but it is incredibly smooth and not at all bitter. In my experience it makes cheap coffee taste much higher quality. It is essentially concentrated, so you can add ice without is getting too weak. I prefer mine with a lot of ice and a generous splash of homemade coffee creamer.