Filtering without the mess
Filtering is the part of cold brew that nobody talks about and everybody hates. A full jar of grounds, a paper filter that clogs after two minutes, and coffee dripping onto the counter.
What finally worked for me is a two-stage pour. First, I pour everything through a fine metal mesh strainer into a jug. That catches almost all of the grounds and goes quickly. Then I pour the jug through a paper filter in a pour-over cone into the storage bottle.
Because the big particles are already gone, the paper does not clog. It is still slow, around ten minutes for 800 ml, but I can walk away and come back.
Is the paper step necessary?
Not strictly. Without it the coffee is a bit cloudy and there is a thin layer of silt at the bottom of the bottle after a day. Some people like the heavier body. I prefer it clean, especially when drinking it straight.
One tip: rinse the paper filter with hot water first, then let it cool. Otherwise the first glass tastes faintly of cardboard.