Print Recipe

African Cold-Brewed Iced Coffee

INGREDIENTS

Tools you'll need include a long-handled spoon, 1-gallon jar, bowl or bucket, for brewing; very fine sieve, permanent coffee filter or several layers of cheesecloth, and 48-oz. carafe

DIRECTIONS

Place grounds in a 1-gallon brewing container (jar, bowl, bucket or a French press, Toddy or Filtron brewer). Slowly pour 64 oz. of room-temperature water over the grounds, then stir with a long-handled spoon. Let steep at room temperature for 12 to 16 hours, stirring occasionally.

After 12 to 16 hours, filter the coffee concentrate into a 48-oz. carafe using a very fine sieve, permanent coffee filter or several layers of cheesecloth. (If you're using a French press, Toddy or Filtron, use the filter provided with your equipment.) Pour the coffee concentrate into ice-filled tall glasses, diluting it with cold water, milk or cream to taste, taking into account the dilution that will come from the ice as it melts (starting with a coffee-to-water ratio of 1:2, then diluting further to taste). Cover the carafe and store unused coffee concentrate in the refrigerator for up to 10 days. Serves 10-16.

Recipe from imbibemagazine.com