I've been buying those ready-made cold brew bottles from the store but they're getting expensive. Figured I'd try making my own concentrate to keep in the fridge. What's the actual ratio of coffee to water, and how long should I let it sit? Also, does the type of coffee beans matter much?
I've made batches of this for months now and the 1:4 ratio works, but I actually go slightly stronger at 1:3 since you're diluting it later anyway - saves fridge space and tastes better. The coarse grind matters way more than the bean type; fine grounds turn bitter and muddy after sitting that long, while coarse grounds stay clean even at 24 hours (I've left mine up to 36 and it's still smooth). One thing nobody mentions: strain it through a fine mesh or cheesecloth into a separate jar, then let that settled jar sit for a few more hours before you pour it off the bottom - you'll get crystal-clear concentrate instead of the cloudy stuff that keeps oxidizing faster.
Are you looking to match the strength of those store bottles or go even stronger? Most people do a 1:4 or 1:5 ratio of coffee to water (so like 1 cup coarse grounds to 4-5 cups water), then let it sit for 12-24 hours at room temperature or in the fridge - longer steep = stronger concentrate. Type of beans matters less than freshness and grind size; you want coarse grounds so they don't turn into sludge, and reasonably fresh beans will taste noticeably better than stale ones. Strain it through a fine mesh or cheesecloth when done, and that concentrate keeps in the fridge for a couple weeks.
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