3 batches make about 64 ounces and will keep in the refrigerator about 2 weeks in a sealed glass container.
In each batch, use:
4 cups cold or room-temperature water
1 1/2 cups ground coffee
Stir before you cover each container, and set for 12 hours or overnight. I use 3 wide-mouthed glass jars and use a small ladle to skim off the coffee grounds. I pour the coffee through 2 strainers and keep the brewed coffee in the refrigerator in an airtight glass container. According to the original recipe, this keeps for up to 2 weeks in the refrigerator. I’ll never know–with the way my husband drinks coffee, these 3 batches barely last 1 week. This coffee is super-concentrated. I estimate it’s at least 4 times more concentrated than regular coffee, but he chugs it down like it’s water.
So, why not use regular coffee? This stuff is sweet and hardly needs any sugar. Have you noticed that brewed coffee is usually bitter and never smells as good as the grounds? That doesn’t happen with this coffee. It’s like all the best of the smell of coffee is preserved in this dark liquid without the bitterness.
I sometimes make something like an iced latte with this:
Fill a large cup with ice
1/3 cup ice-brewed coffee
1/2 cup milk
By large cup I mean it needs to be a little bigger than 12 ounces so that you don’t slosh it all over the place if you want to stir it.
