Cold-Brew Iced Coffee Concentrate

prepared by and photo by Emily Doscher

Found this in Bon Appetit Magazine (July 2012).  If you are as big of a fan of iced-coffee as I am, than making this concentrate to have in your frig at your disposal is worth the effort.  It really does make a difference rather than just chilling some of your left over hot-brewed batch.

Size: makes about 5 cups concentrate

Ingredients:
12 oz. coarsely ground fresh coffee beans
milk (optional)
Cheesecloth
Large coffee filter

Directions:

Place ground coffee in a large container.  Gradually add 7 cups cold water.  Gently stir to be sure all grounds are moistened.  Cover with a layer of cheese-cloth.  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.  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.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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