Step 1
Measure roughly 3-4 cups coarsely ground coffee* and 7 cups of cold water.
Step 2
Combine coffee and water in a bowl. Stir gently. Cover with a layer of cheesecloth and let stand 15 hours.
Step 3
Set a mesh sieve lined with cheesecloth over a pitcher. Pour coffee through. Yields 5 cups concentrate. To use, dilute concentrate with 1-2 parts water. Refrigerate as long as 2 weeks.
*Try these full-bodied, locally roasted beans:
➸ Stone Creek’s Green Bike and Valentine Coffee Roaster’s Guatemala Huehuetenango.
