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!



Cold-Pressed Iced Coffee

  • Prep Time: 5 mins
  • Cook Time: 24 hours
  • Total Time: 24 hours 5 mins
  • Yield: 4 servings 1x


  • 4 ½ oz. coarse-ground coffee
  • 3 ½ cups cold water


  1. 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.
  2. After steeping, transfer to a different pitcher using a mesh strainer to catch the grounds. Discard the grounds and wash the first pitcher.
  3. 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.
  4. 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!

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