1 pound dark roast coffee beans (we use Black Rifle Coffee’s Beyond Black)
12 cups cold, filtered water, divided into 4 cups and 8 cups
1. Grind coffee beans until coarse ground, with grounds roughly about same dimensions as kosher salt
2. In a large, non-reactive bowl, stir in 4 cups cold water until you have a "coffee slushy"
3. Allow to sit for about 10 minutes with grounds steeping.
4. Stir in remaining 8 cups cold water until well mixed
5. Cover tightly
6. Let stand on counter, at room temperature, for at least 8 hours.
7. Strain through doubled up cheese cloth several times until there are no grounds remaining in the coffee
8. Now you can use this concentrate to make iced coffee. Mix in equal parts of cold water and concentrate, then pour over another equal part of ice.
Enjoy CaptainMike
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