This is a super-indulgent, delicious kind of cold brew iced coffee. It takes a full day to steep, but the result is a brew with a texture that’s rich like chocolate milk, and delightfully strong without ever being bitter. Try it with the locally roasted Burlap and Bean Coffee we sell at our market!
- 4 ½ oz. coarse-ground coffee
- 3 ½ cups cold water
- Combine coffee grounds and water in a pitcher and stir to combine. Cover (use plastic wrap if pitcher doesn’t have a lid) and let steep for 12-24 hours.
- After steeping, transfer to a different pitcher using a mesh strainer to catch the grounds. Discard the grounds and wash the first pitcher.
- Transfer back to the first pitcher using an ultra-fine mesh strainer to filter out the rest of the sediment. Pour slowly. If you do not have an ultra-fine strainer, you can use a paper coffee filter or cheesecloth.
- Voila! What you’ve made is really a coffee concentrate that you can store in the refrigerator. The best way to serve this is to fill a tall glass with ice, and combine equal parts coffee and milk in the glass. Alternatively, you could mix with water if you want your cold-pressed coffee black. Add simple syrup if you’d like it sweetened, and enjoy!