By popular demand: instructions for cold-brewed coffee, which is always smooth and non-acidic and yummy!
You need a jar with a lid. I use an old spaghetti-sauce jar.
Put a scoop of high-quality ground coffee into your jar, and add, oh, a cup or two of cold water. I don’t measure, I just fill the jar about a third full. Put the lid on and give it a good vigorous shake. Leave it on the counter or the window sill until tomorrow.
Next morning, give it another shake and pour the coffee through a filter of some kind. I use an Aeropress but you could put some cheesecloth or a napkin in a sieve, or use one of those single-cup filter thingies, or whatever.
Your coffee will be rather strong, so you can thin it to your taste. I add about an equal amount of cold water, and if it’s a cold day I microwave it till it’s nice and hot. In summer I leave it cold or even add a few ice cubes. Then it needs a big spoon of sugar, and a good glug of heavy cream. Yummmm!
Now don’t forget to start tomorrow’s coffee in your jar!