Concentrate
1 cup whole coffee beans
4 cups water
1. Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.
2. Transfer the coffee grounds to the container you’re using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.
3. Cover the jar with a lid. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.
4. Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.
5. Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.
6. Dilute the coffee with as much water or milk as you prefer. Serve over ice.
Long Island iced coffee
1/2 measure whisky
1/2 measure dark rhum
1/2 measure kahlua or Patron XO coffee
1/2 measure baileys
1/2 measure sugar syrup
Fill large glass with ice. Add booze. Top with cold brew concentrate. Enjoy.
