Recipe by Cazuela
"Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or you can microwave half a mug coffee and then add half a cup of boiling water for quick hot coffee. Develop your own ratio of coffee to water for your custom brew."
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coarsely ground coffee beans
4 1/2 cups
Excellent. NOTE: I used Starbucks' Guatemala Antigua coffee for this recipe.
This technique is brilliant (first heard about it from Rhee Drummond, the PIoneer Woman of Cooking channel). I make this in huge quantities because I go thru gallons of this in hot weather. It is super, and is better than any commercial iced coffee you can buy. It's a bit messy to clean up, but worth every drop. And if you cold brew a gallon, it lasts if refrigerated.
I had this over ice. It's the only coffee I've ever had that actually tastes as delicious as ground coffee smells.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 0
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