Cold Brewed Iced Coffee {Recipe}

Yesterday was the first day of summer, so we should celebrate by making a brew, yes?

What if you could make better iced coffee than most coffee shops? Today I am posting a recipe that makes a concentrate that will keep in your fridge for up to a month with no change in flavor or quality. I have to sneak coffee from The Husband's stash for this recipe, but it is well worth any groans or moans, when I use up the last bit of his coffee and forget to tell him. Cold brewed coffee made at home rivals, if not exceedes store bought iced coffees- for pennies of the cost of those silly drinks.

Cold Brewed Iced Coffee Concentrate

1 Cup Ground Coffee (medium-coarse grind works best)
32 oz. Glass Jar

1. Add the coffee to the jar, fill with water to capacity and stir. Cover and let rest at room temperature for 12 to 15 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth.

Regular coffee: place equal parts coffee concentrate and water in cup and heat.

Iced coffee: Place equal parts concentrate and milk in glass. Add ice, sweetened as desired.

Notes: I make several jars at a time, for more brew. Store in the fridge and like I said above, this will keep much longer than you'll need it to- for about a month.

The amazing thing about this coffee is that it tastes the way coffee smells and cuts back on the acidity by 65% while not slacking on any of the boldness or rich flavour.

Bring it on, and have your ice ready!!

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