YIELD: 2 SERVINGS
Cold-brewing is the best way to make iced coffee. While I was initially intrigued by the process because of the novelty (you can brew coffee without heat!), I quickly discovered that it has actual advantages. Cold-brewing greatly reduces coffee’s bitterness, allowing other flavors to gain much greater prominence. While it sounds time-consuming, it’s really pretty simple to let the coffee brew overnight.
6 tablespoons drip-ground coffee
1 1/2 cups water
Stir together the ground coffee and water in a container or large glass (or a French press if you have one). After 10 minutes, stir the coffee again to make sure the grounds are all immersed in water. Cover the container with plastic wrap and let sit at room temperature for 12 hours. After 12 hours, pour the mixture once through a fine-mesh sieve to capture the coffee grounds. Then, slowly strain it a second time through cheesecloth to capture the smaller pieces of sediment. (If you have a French press, you can use it to strain the coffee.)
To make Cold-Brewed Coffee Concentrate: Fill a glass with ice and add 1/2 cup coffee concentrate and 1/2 cup cold water.