- 5 oz coffee coarsely ground
- 5 cups water
- sugar syrup optional
- coffee cream optional
Keep in mind this recipe is super scalable. For every 2 cups of coffee you drink, measure out 1 ounce of coffee grinds and 1 cup of lukewarm water.
To make 10 cups of coffee, weigh out 5 ounces of ground coffee and combine the measured grounds with 5 cups of water in a jar (with a lid) of at least 1 quart capacity.
Stir until combined and let sit on the counter for 5 minutes. Re-stir the grounds one last time before setting in the fridge overnight or for 12-24 hours. The coffee is ready after the 12 hour mark but can be left until 24.
After soaking the grinds overnight, you’re going to strain them to remove the grinds. I like to do it twice, once through a fine mesh strainer and a second time through either a fine mesh strainer or a colander lined with a coffee filter. This ensures that there’s absolutely no particles in the coffee.
- If you want, you can measure the final amount of coffee concentrate and mix in an equal amount of water before you place it in the fridge for the week. This prepares your coffee for the week instead of mixing it each day. The recipe should produce about 5 cups of coffee concentrate.
- You can add less or more water to the concentrate depending on your preference for the strength of coffee.
- This recipe makes 10 cups of coffee. Double or triple this recipe based on your weekly coffee intake.
Calories: 1kcal | Protein: 1g | Fat: 1g | Sodium: 7mg | Potassium: 8mg | Calcium: 4mg