Cold Brewed Iced Coffee Food

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.

COLD-BREWED ICED COFFEE

Steps:

• In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours
• Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

COLD BREWED ICED COFFEE

Steps:

• Place coffee beans in a French press or large measuring cup; pour in 2 cups water. Let coffee steep, 8 hours to overnight.
• Combine remaining 2 cups water and sugar in a saucepan; bring to a boil. Simmer until sugar dissolves, 3 to 5 minutes. Pour syrup into a container and transfer to the refrigerator.
• Strain coffee using the French press plunger or through a coffee filter in a fine-mesh strainer. Pour 1/2 cup coffee into a glass of ice; sweeten with simple syrup.

COLD-BREWED COFFEE

Steps:

• Put coffee grounds in a large container. Slowly pour water over the grounds.
• Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
• Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

COLD BREW COFFEE

Steps:

• Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
• Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
• To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.

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 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.