Here's another method I've been using this week:
I'm about four years behind the curve but this stuff is REALLY good. And you don't have to use a hot coffee maker. AND it cuts down on the acidity. So as per another blogger's recommendation, I used the Cafe Bustelo coffee and it has a smooth, rich taste. Since I don't have a fine mesh sieve, I used a funnel and a coffee filter. It does take a bit of time to get all the coffee through the filter, but for right now it's working.
Once you have your coffee concentrate, "stick it in the frig." It should last a while, like up to three weeks! (It'll go before then, promise.)
You can google other methods and recipes for cold brewed iced coffee to make it en masse.
Enjoy!
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
(From the New York Times, 2007)
I'm about four years behind the curve but this stuff is REALLY good. And you don't have to use a hot coffee maker. AND it cuts down on the acidity. So as per another blogger's recommendation, I used the Cafe Bustelo coffee and it has a smooth, rich taste. Since I don't have a fine mesh sieve, I used a funnel and a coffee filter. It does take a bit of time to get all the coffee through the filter, but for right now it's working.
Once you have your coffee concentrate, "stick it in the frig." It should last a while, like up to three weeks! (It'll go before then, promise.)
You can google other methods and recipes for cold brewed iced coffee to make it en masse.
Enjoy!
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