July 12. 2013 6:00AM
4 cups spring water
1 generous cup coarse ground coffee
This recipe walks you through prepping the iced coffee and gives you the proper proportions for each serving. Since cream and sweetener are such an individual matter, we leave those to you.
Start to finish: 8 to 12 hours; servings: 8.
In a glass jar slightly larger than 1 quart, combine the water and coffee. Stir well. Cover the jar and refrigerate overnight, or at least 8 to 12 hours.
When ready to strain, uncover the jar and stir. Line a mesh strainer with several layers of cheesecloth, then set it over a large bowl. Pour the coffee mixture into the strainer and let the coffee concentrate drip into the bowl. Depending on the size of your strainer, you may need to do this in batches. Discard the coffee grounds.
Pour the coffee concentrate into a clean glass jar and refrigerate until ready to drink.
To serve, fill tall glasses with ice and any desired sweetener or cream. Pour 1/2 cup of the coffee concentrate into each glass. Stir and serve immediately.
— The Associated Press