📖 Instructions

1. **Coarsely Grind the Coffee Beans:** Start by grinding your coffee beans to a coarse consistency. This is crucial for cold brew, as a finer grind will result in a muddy and bitter brew. Aim for a grind similar to that used for a French press.
2. **Combine Coffee and Water:** In a large jar or pitcher, combine the ground coffee with cold, filtered water. Stir gently to ensure all the grounds are saturated. The typical ratio is about 1 cup of coffee grounds to 4 cups of water, but feel free to adjust this to your liking based on your preferred strength.
3. **Steep in the Refrigerator:** Cover the jar or pitcher and place it in the refrigerator to steep for 12-24 hours. The longer it steeps, the stronger the coffee will be. I usually let mine steep for 18 hours for a balanced flavor. Leaving it too long can cause it to taste bitter, so taste test it at the 12 hour mark.
4. **Strain the Coffee:** After steeping, strain the coffee concentrate through a cheesecloth-lined sieve or a nut milk bag. This will remove the coffee grounds and leave you with a smooth, clean concentrate. Be patient and let the coffee drip through on its own; don't squeeze the cheesecloth, as this can release bitter compounds.
5. **Prepare the Lavender Syrup:** While the coffee steeps, make the lavender syrup. In a small saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Add the dried lavender buds and bring to a simmer. Reduce the heat and let it simmer for about 5 minutes, allowing the lavender flavor to infuse into the syrup. Remove from heat and let it cool completely.
6. **Strain the Lavender Syrup:** Once the lavender syrup has cooled, strain it through a fine-mesh sieve to remove the lavender buds. Store the syrup in an airtight container in the refrigerator. It will keep for up to 2 weeks.
7. **Prepare the Lemon Infusion:** Thinly peel the rind of a lemon, avoiding the white pith as much as possible. Add the lemon peels to a small jar or container. Pour a small amount of hot water over the lemon peels, just enough to cover them. Let it steep for about 30 minutes to extract the lemon oils.
8. **Assemble the Cold Brew:** In a glass filled with ice, add the desired amount of cold brew concentrate (usually about 1/4 to 1/2 of the glass, depending on your preference). Top with cold water or milk (dairy or non-dairy) to fill the glass.
9. **Add Lavender Syrup and Lemon Infusion:** Add 1-2 tablespoons of the lavender syrup to the glass, adjusting to taste. Stir in a teaspoon of the lemon infusion. Start with less, and add more to taste.
10. **Garnish and Serve:** Garnish with a slice of lemon and a few fresh lavender sprigs (optional). Stir well and enjoy your refreshing Lemon Lavender Cold Brew! You can also add a splash of sparkling water for a fizzy variation. I also like to add a splash of lemonade sometimes.