HOW-TO MAKE: COLD-BREWED ICED COFFEE


HOW-TO MAKE: COLD-BREWED ICED COFFEE

 Ingredients:

- 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

 

Tools:

- 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

 Servings: 10–16

 

 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.


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