Cold Brew Iced Coffee Concentrate Food

COLD BREW ICED COFFEE

Steps:

• Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
• Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
• Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
• To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.

COLD-BREW ICED COFFEE

Steps:

• Combine coffee grounds and water in 2-qt. plastic or glass pitcher. Let stand at room temperature 24 hours.
• Strain coffee through cheesecloth-lined sieve; squeeze grounds to remove excess liquid.
• Refrigerate up to 1 week. For each serving, add 1/2 cup ice to tall glass. Pour in 1/4 cup coffee concentrate and 3/4 cup milk.

COLD BREWED COFFEE CONCENTRATE

Steps:

• Mix the coffee and water in a large covered jar or pitcher.
• After 4 hours or so, the coffee grounds will separate and float to the top. Stir to remix them.
• Cover the jar/pitcher and leave at room temperature overnight.
• Strain into another jar/pitcher through triple fold of muslin. Dump the grounds in the muslin and give that a good squeeze.
• Refrigerate.
• Serve using a 1 to 2 ratio (one third coffee concentrate to two thirds cold water).
• I would also suggest mixing up some and freezing it into ice cubes, so you don't water down your beverage.
• It will keep at least a week.

COLD-BREWED COFFEE

Steps:

• Stir together the coffee grounds and water.
• Cover and let sit overnight.
• Strain through cheesecloth or a fine mesh strainer. Strain 2-3 times to remove grounds and silt.
• This creates a concentrate; to dilute to appropriate proportions, add one part water to one part coffee (i.e., use 1/2 cup coffee concentrate and 1/2 cup water). Add water or coffee concentrate to adjust to your personal tastes.
• For hot coffee, put it in the microwave for 1-2 minutes.
• For iced coffee, refrigerate and serve over ice.

HOW TO MAKE COLD-BREWED ICED COFFEE CONCENTRATE

Steps:

• Add the grounds and the water to a 40-ounce or larger jar or pitcher with airtight lid. Stir. Put the lid on and put the jar/pitcher somewhere out of the way on your kitchen counter, out of direct sunlight.
• Let it sit for at least 6 hours, up to 12.
• Line a fine-mesh sieve with a couple of layers of cheesecloth and set it over a bowl. Pour the water and grounds over the strainer and discard grounds.
• Pour the iced coffee concentrate into an airtight jar or pitcher and store in the refrigerator until ready to use. It will keep for up to one week.
• To make iced coffee, fill a glass with ice and add 1/2 cup coffee concentrate and 1/2 cup water. Add cream/sweetener as desired and serve.

COLD-BREWED ICED COFFEE

Steps:

• In a jar with a tight fitting lid combine coffee grounds and 4 1/2 cups cold water. Cover and shake well. Set aside at room temperature at least 12 hours.
• Strain the coffee twice through sieve lined with a coffee filter or cheesecloth. Pour the strained coffee into a large pitcher. Add the remaining 4 1/2 cups cold water. Serve with sweetened condensed milk or sugar and regular milk.
• Note: Make one batch to use for ice cubes. Freeze the coffee in ice cube trays and serve iced coffee with frozen coffee cubes so it doesn't get watered down.