How To Make Cold Brewed Iced Coffee Concentrate Food

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.

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-BREW ICED COFFEE CONCENTRATE

Steps:

• Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheesecloth. Let stand at room temperature for 15 hours.
• Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids.
• Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. DO AHEAD: Coffee concentrate can be made 2 weeks ahead. Keep chilled.
• Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water.

COFFEE CONCENTRATE

Steps:

• Mix the coffee and the water. Leave it on the counter overnight. Strain in the morning, preferably through cheesecloth.
• For hot coffee just add hot water to taste to 1/4 cup (or more) of the concentrate mixture (depending on how strong - or not - you like your coffee). To make iced coffee, stir together 1/4 cup each of Coffee Concentrate and water. If desired, stir in milk and sugar. Serve over ice.
• It should keep for 2-3 weeks in the fridge.

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.