Ingredients
3/4 cups Ground Coffee
3 cups Water, Room Temperature
Ice, To Fill Your Glass
4 cups Your Preferred Milk Or Half-and-half
Method
Sources
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Recipe1M+
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
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note youll also need a coffee filter and a rubber band (for straining). add ground coffee into a quart-size mason jar or bowl. add the water and gently stir it to wet the coffee grounds. let the mixture sit on the counter for 15 minutes, then stir gently. cover the jar or bowl, and store in the refrigerator for 12 hours. strain the mixture through a coffee filter into a clean storage jar. i usually lower the filter into the jar creating a cup of sorts, then secure the filter with a rubber band. to make iced coffee, simply add ice into glass, fill to the halfway mark with the cold brewed coffee, then fill the remainder with milk of choice (i use 1% milk with a splash of half-and-half because i usually have it on hand). can also be sweetened and/or flavored. easy peasy! keeps for a week in the refrigerator (maybe longer but mine never lasts that long).