Cold-Brew Coffee Recipe
By now I would think that it is clear that I love me a cup of coffee. But hot coffee doesn't always sound so great in the summer heat and just throwing ice into warm coffee or coffee that has been sitting around for a while just doesn't do the trick. If you've done this then you know what Im talking about, watered down coffee is not yummy. So here is my solution to the perfect iced coffee
4 1/2 ounces coarsely ground coffee (about 1 3/4 cups)
3 1/2 cups cold water
For the coffee:
- Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours.
- Line a fine-mesh strainer with a standard coffee filter or cloth and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.
- Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.
For each cup of iced coffee, dilute the concentrate with an equal portion of milk, half-and-half, or water. Sweeten with a flavored syrup if desired and top with ice. (My favorite is to fill my glass with ice and pour over my coffee concentrate and top with a little creamer)