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I won't add any sugar or milk, just strong plain black cold brew concentrate that I would cut with 50% with RO filtered water.

Alos, I have no experience in canning or bottling, and would prefer to go with cheapest and easiest option.

I won't add any sugar or milk, just strong plain black cold brew concentrate that I would cut with 50% with RO filtered water. Alos, I have no experience in canning or bottling, and would prefer to go with cheapest and easiest option.

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[–] [deleted] • 1 pt

Find the bottled water with the strongest resealable design and use those.

[–] • 1 pt

I would like to try some options like capping glass bottles or even canning (probably expensive equipment wise), so I want to see what are the procedures to long time preservation of those. Who knows, might even start a cold brew coffee business, there's none on the market here.

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[–] • 1 pt (edited )

Canning is an interesting enough idea that I looked up some advice on it.

Normal coffee isn’t acidic enough for the easiest canning methods (water bath or steam canning). Cold brew is less acidic than normal coffee, so you might have to add a squeeze of lemon juice. But really, how long do you need the coffee to last if you’re going to drink it regularly?

A simpler solution might just be to make a large batch every weekend and keep it in the fridge.

A cellar with dozens of bottles of canned cold brew does sound pretty cool. I wonder if the flavor would hold up though.