HOW-TO MAKE: COLD-BREWED ICED COFFEE
- 1 lb. coarse coffee grounds (about 5 1/2 cups)
- 64 oz. (8 cups) room-temperature water
- 1 gallon of cold water, milk or cream
- 1-gallon jar, bowl or bucket, for brewing
- very fine sieve, permanent coffee filter or several layers of cheesecloth
- 48-oz. carafe
- long-handled spoon
- ice-filled tall glasses
1. Place grounds in a 1-gallon brewing container
2. Slowly pour 64 oz. of room-temperature water over the grounds, then stir with a long-handled spoon.
3. Let steep at room temperature for 12 to 16 hours, stirring occasionally.
4. After 12 to 16 hours, filter the coffee concentrate into a 48-oz. carafe using a very fine sieve, permanent coffee filter or several layers of cheesecloth.
5. Pour the coffee concentrate into ice-filled tall glasses, diluting it with cold water, milk or cream to taste, taking into account the dilution that will come from the ice as it melts
(Suggestion: start with a coffee-to-water ratio of 1:2, then diluting further to taste).
6. Cover the carafe and store unused coffee concentrate in the refrigerator for up to 10 days.