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    Home » Beverages

    Coffee Concentrate for Iced Coffee

    Jul 24, 2007 · Modified: Dec 19, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 12 Comments

    Jump to Recipe Print Recipe

    Coffee Concentrate for Iced Coffee - Andrea Meyers

    I adore iced coffee, so when I saw instructions for making coffee concentrate on the Food Network food blog Feeding Frenzy, I had to give it a shot (or two, or three...). Unfortunately their article didn't give any specific instructions or measurements, so off I went on Google searching for anything I could find on the subject. The New York Times Magazine yielded what I was looking for.

    In short, you brew the coffee in cold water over a 12 hour period, and the resulting concentrated coffee can then be used to make iced coffee or add coffee flavor in baked goods. (Mocha brownies, anyone?). Apparently this method has been used for years in the New Orleans area. There is even a gadget by Toddy Products to help make the process easier (of course there is). The company claims that cold-brewed coffee has 67% less acid, making for a much smoother taste.

    I knew that I had to try making my own, however, I didn't want to invest in a uni-tasking kitchen gadget, so I just used simple gear I already had on hand. All I needed was a glass measuring cup, medium mesh strainer, fine mesh strainer, and a mason jar. If you don't have a fine mesh strainer, you can accomplish the same task by lining the medium strainer with a couple layers of cheese cloth. You can also do this with a French press if you have one, just make sure that the coffee grind is medium to coarse no matter which method you choose.

    My first batch of concentrate is almost gone, and I have really enjoyed it. The aroma and flavor is strong and good. The recipe says that you can keep it in the frig for up to two weeks, but I think one week is optimal because the flavor seems to lose its spark after a week.

    Recipe Notes
    The writer of the NY Times Magazine article obviously likes his coffee strong because he uses ¼ cup coffee concentrate to make his iced coffee. I tried it that way at first and found myself adding more milk and ice. For me coffee is dessert and should be enjoyed with milk and sugar, even caramel sauce or chocolate sauce…but I digress. So I just use just a 1 ounce shot to get a nice cup of iced coffee with milk and some sweet stuff.

    If you want your coffee warm, heat ¾ to 1 cup milk, then pour into a mug and add desired amount of coffee concentrate.

    Coffee Concentrate for Iced Coffee - Andrea Meyers
    Print Pin

    Coffee Concentrate for Iced Coffee

    Adapted from New York Times Magazine – Iced Storm
    Prep Time10 mins
    Steeping Time12 hrs
    Total Time12 hrs 10 mins
    Course: Beverage
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: coffee
    Author: Andrea

    Equipment

    • nonreactive container, such as a large glass Pyrex bowl
    • medium strainer or sieve
    • fine strainer or sieve (or cheese cloth lined in the medium strainer)
    • 2 (32 ounce) mason jars with lids (for storing the concentrate, large batch)
    • 1 (16 ounce) mason jar with lid (for storing the concentrate, for small batch)

    Ingredients

    Large Batch

    • 1 pound dark roast coffee (medium ground)
    • 10 cups cold water

    Small Batch

    • 4 ounces dark roast coffee (medium ground)
    • 2½ cups cold water

    Preparation

    • Put coffee in the container. Add 2 cups water, stirring gently to wet the grounds, then add remaining water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours. (For small batch, start with ½ cup water, then add the rest.)
    • Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve. Store concentrate in the refrigerator for up to two weeks, though I recommend using it up within a week.
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Prissy says

      July 24, 2007 at 4:03 pm

      I made the iced coffee also (http://prissycook.blogspot.com/2007/07/keeping-cool-with-ice-brewed-iced.html). It was delicious and STRONG. It was a bit of a mess transferring between strainers, don't you think?

      Reply
    2. Andrea says

      July 24, 2007 at 4:24 pm

      Hi Prissy! I'm certainly not the neatest cook in the world, and I did spill some of the coffee on the counter. 🙂

      Reply
    3. Steamy Kitchen says

      July 24, 2007 at 10:59 pm

      thanks for the recipe. I think I'll try it this week.....perfect weather for ice coffee!

      Reply
    4. Anh says

      July 25, 2007 at 3:20 am

      Andrea, this is lovely! I am a coffee addict. Must try this soon!

      Reply
    5. Andrea says

      July 27, 2007 at 8:21 am

      Steamy & Ahn: Thanks! I've found this is a yummy way to get my coffee fix.

      Reply
    6. Cris says

      July 30, 2007 at 10:31 am

      I like strong coffee, I drink many cups a day. I think I would make it hot, it's been so cold here...

      Reply
    7. Coffeelover says

      August 20, 2007 at 8:02 am

      I tried Cool Brew...got it delivered form online...

      It is stronger than I can make, and delicious.

      http://www.coolbrew.com

      Read this too....

      http://www.bellaonline.com/articles/art36082.asp

      Reply
    8. Shari says

      July 23, 2009 at 3:17 pm

      I came across your post looking for instructions on how to cold brew coffee. I have a 3 month old and unfortunately am turning into a caffeine addict. I'm wondering about the strainers (which I don't have and would like to avoid buying) - couldn't I just use a coffee filter to separate out the grounds?

      Reply
      • Andrea says

        July 23, 2009 at 3:25 pm

        Hi Shari. Yes, you could use a coffee filter. If you have a traditional basket type coffee machine, you could put a filter in the basket, pour the coffee mixture in, though you may have to do it in batches, and let the concentrate drip through into the coffee pot. It takes a little longer than using a mesh strainer, but it does the job well.

        Reply
    9. Brian says

      February 09, 2011 at 9:13 am

      Andea, do you mean when you say 1 pound of coffee, 16 oz, or one bag? as a bag has only been 12 oz around my part of the country and is the standard size for mail order vendors.

      Reply
      • Andrea says

        February 09, 2011 at 9:24 am

        Hi Brian, thanks for visiting. Yes, 1 pound/16 ounces. If you want to use 12 ounces of coffee, then just add 7-1/2 cups cold water.

        Reply
        • Brian says

          February 10, 2011 at 7:24 am

          Thanks, it sounds good.

          Reply

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