Makes 4 to 5 cups coffee concentrate, enough for about 10 cups of iced coffee
You’ve heard the saying: the fresher the beans, the better the coffee. Same goes for the quality of what makes up nearly 99 percent of coffee – water. This concentrate will last for up to two weeks in the refrigerator.
* 1 pound coffee, coarsely ground
* 2 1/2 quarts water
Instructions: Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet. Let steep at room temperature for 12 hours. Line a fine-mesh sieve with a paper coffee filter or folded-over cheesecloth. Strain coffee by pouring through filter into a pitcher or other glass container. Cover and refrigerate up to 2 weeks.
To serve: Unless you’re a serious caffeine junkie, you’ll want to dilute the concentrate with water or milk. I like a 1:1 ratio of coffee to water, which yields a pretty strong cup. Add more or less depending on your taste, and serve over ice.