Iced Brewed Coffee Recipe

Combine coffee and water

In a clean jar or pitcher (at least 1-quart capacity), add 0.75 cups coarsely ground coffee. Pour 3 cups cold filtered water over the grounds, ensuring all grounds are saturated. Stir gently for 10–15 seconds to evenly wet the coffee.

Steep

Cover the jar or pitcher with a lid or plastic wrap. Let steep at room temperature or in the refrigerator for 12–18 hours. Steeping at room temperature will extract slightly faster; refrigeration produces a cleaner taste. Do not exceed 24 hours to avoid over-extraction.

Strain

After steeping, strain the mixture through a fine mesh sieve lined with a coffee filter, double-layer cheesecloth, or a nut milk bag into a clean container. Allow the concentrate to drip through without pressing the grounds. If using a sieve only, filter twice to remove fine particles. You should have approximately 12–16 fl oz of concentrate.

Store

Transfer the cold brew concentrate to a sealed container and refrigerate. It will keep well for up to 7 days; best within 3–5 days.

Prepare glass

Fill a 16-oz glass with 1 cup (about 8 fl oz) of ice cubes. If you prefer less dilution, use fewer ice cubes and pre-chill the glass.

Dilute concentrate

Measure 6 fl oz cold brew concentrate and pour over the ice. Add 6 fl oz cold water (or adjust to taste for strength). This yields a 1:1 ratio concentrate-to-water for a balanced strength. For milder coffee, increase water; for stronger, decrease water.

Sweeten and finish

If desired, add 1 tsp simple syrup and 2 fl oz milk or cream. Stir gently to combine. Simple syrup mixes more easily than granulated sugar. Taste and adjust sweetness or milk to your preference.

Serve

Serve immediately with a straw. Stir once more before drinking to ensure an even mix of concentrate, water, and any milk or syrup.