Iced Coffee Recipe

Combine coffee and water

In a large jar or pitcher, add 1 cup coarsely ground coffee. Pour 4 cups cold filtered water over the grounds. Stir gently to ensure all grounds are saturated.

Steep

Cover the jar or pitcher and steep at room temperature or in the refrigerator for 12 to 16 hours (12 for lighter extraction, 16 for stronger).

Strain

After steeping, strain the concentrate through a fine-mesh sieve lined with a coffee filter, cheesecloth, or a nut-milk bag into a clean container. Press or squeeze gently to extract as much liquid as possible without forcing fines through.

Store concentrate

Refrigerate the cold brew concentrate in a sealed container for up to 1 week. The concentrate will be strong — typically a 1:4 coffee to water ratio — and is ready to serve diluted.

Prepare glass

Fill a tall glass with about 1/2 to 3/4 cup ice cubes (adjust to preference). For two servings, divide ice between two glasses.

Dilute concentrate

Pour 1/2 cup cold brew concentrate into the ice-filled glass. Adjust strength by adding water or milk: typically 1 part concentrate to 1-2 parts water/milk. For a single serving, use 1/2 cup concentrate + 1/2 cup milk/water for a balanced iced coffee.

Sweeten

Add 1 to 2 tablespoons simple syrup (or other liquid sweetener) to the glass and stir. Simple syrup dissolves easily in cold drinks; adjust to taste. If using granulated sugar, dissolve it first in a tablespoon of warm water to make quick syrup.

Add milk or cream (optional)

Top with up to 1/2 cup milk, oat milk, or cream depending on desired creaminess. Stir gently to combine.

Garnish with a couple of whole coffee beans on top or a thin twist of citrus (orange or lemon) for aromatic contrast. Serve immediately with a straw.