Use a higher ratio of coffee to water. This recipe uses a ratio of 8 ounces of ground coffee to 8 cups of water — which is 1 ounce of coffee per cup — making it easier to scale this recipe up or down. Drip coffee uses about 1/2 ounce of coffee per cup.

Strain slowly. The Toddy System that Starbucks uses to brew and strain their coffee relies on gravity to gently remove the cold brew from the grounds. To replicate that at home, you’ll need to strain the cold brew gently through cheesecloth and a strainer. Avoid pressing or squeezing the coffee grounds, as that extracts bitter flavors. Work in batches to strain as gently as possible. You might be asking yourself, “Can’t I just strain the coffee with a coffee filter?” You could, but it slows the straining process and occasionally the paper filters tear, creating more of a mess than anyone should have to deal with before coffee. My favorite tool for straining my cold brew is actually a nut milk bag.

Serving big-batch cold brew

Here’s how to make this cold brew into iced coffee just like Starbucks does. Pour about 1/2 cup of the cold brew over 1 cup of ice in a tall glass and top with 1/2 cup of cold filtered water. You can drink the cold brew straight-up too, but it makes a much stronger brew!

This cold brew concentrate keeps in the fridge for up to two weeks, so you can pour a cup anytime you want that sweet, smooth flavor.

Starbucks-Style Cold Brew Coffee

Makes 2 quarts

8 ounces whole coffee beans

8 cups (2 quarts) water, preferably flitered

Equipment

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