Cold Brew Iced Coffee
12 oz (~4 cups) course ground coffee
6 quarts cold, filtered water
Whisk the coffee into the water. Let the mixture sit for 24 hours (or longer is fine) in the refrigerator.
Use a fine strainer and 2 or 3 layers of cheese cloth to strain the grounds from the coffee.
Store the iced coffee covered in the refrigerator for as long as you like. This is about a week's worth of iced coffee in the summer!
The coffee to water ratio can be adjusted to your liking. I have experimented with different ratios and this is the one I like. I usually make this iced coffee with Starbucks blonde roast.
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