Iced Coffee Recipe

Combine coffee and water

Place 1 cup coarsely ground coffee in a large jar or pitcher. Add 4 cups cold filtered water, pouring evenly to saturate grounds. Stir gently to ensure all grounds are wet.

Steep

Cover the jar or pitcher and let steep at room temperature or in the refrigerator for 12 to 18 hours. Longer steeping yields stronger concentrate; 12 hours is a good balance.

Strain

After steeping, strain the mixture through a fine mesh sieve lined with a coffee filter, double layers of cheesecloth, or a nut-milk bag into a clean container. Press or squeeze gently to extract liquid but avoid forcing fine sediments through.

Store

Transfer the cold brew concentrate to a sealed container and refrigerate. It will keep well for up to 1 week.

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a low simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool. Store in a sealed bottle in the refrigerator for up to 2 weeks.

Prepare glass

Fill a tall glass with about 1 cup of ice cubes.

Dilute concentrate

Pour 1/2 cup cold brew concentrate over the ice, then add 1/2 cup cold water or milk to dilute to taste (adjust ratio if you prefer stronger or milder).

Sweeten and finish

Add 2 teaspoons simple syrup (or to taste) and 1 teaspoon flavored syrup if using. Stir gently to combine. If you want a creamier drink, pour 2 tablespoons cream or half-and-half on top and stir once or leave layered.

Taste and adjust

Taste and adjust sweetness, milk, or water. Add additional concentrate for stronger coffee, or more milk/water for lighter flavor.

Serve

Serve immediately with a straw. Rinse glass and utensils promptly to avoid sticky residue from syrup.