When I decided to throw a weekend brunch for my book club. the one aspect of the party that was a big question mark was the coffee. Ever since I ditched my drip coffee maker for a Chemex. making coffee for more than four people has meant a lot of me standing around in the kitchen slowly pouring hot water over coffee grounds while everyone else is having fun in the other room. I didn't want that to happen at this party.
Instead I experimented with using a coffee concentrate — the same type I had used in the past to make stellar iced coffee — and discovered the process turns out a cup of hot coffee that is just as good: rich, flavorful and mellow.
Even better, making a pot of coffee for a crowd of people with this method is literally as easy as boiling water.
Making a cold-brew coffee concentrate doesn't require any special equipment, just a big bowl or pitcher to hold the grounds and water while they steep, and a filter-lined strainer to drain the resulting liquid. I was concerned that the cold concentrate, which is kept in the refrigerator, would make the resulting cup of coffee lukewarm, so I tweaked my usual recipe to make it slightly more potent. This meant I could dilute the concentrate with two parts hot water, instead of using a 1:1 ratio. Not only did this result in a hotter cup of coffee, it was one I found even more rich and flavorful.