Coffee Concentrate for Iced Coffee
Adapted from New York Times Magazine – Iced Storm
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
Instructions
- 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.