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Coffee Concentrate




Source of Recipe


Cooking with Coffee by Carol Foster, & MFK Fisher


Recipe Introduction


Coffee concentrate is handy to have around if you can't stand instant coffee, or there's no coffee maker in that cabin you rented, or for the occasional
coffee-drinking guest. It's a bit messy to make and it uses more coffee per cup that the usual methods. But the result is as good as you make in your coffee maker, perhaps better if you usually make coffee in a percolator.



List of Ingredients




1/4 # Coffee, regular grind
2 C cold Water


Recipe



Put water and coffee in a quart glass jar. Stir. Cover and chill for 24 to 48 hours.
Strain through a coffee filter into a clean container; this will take a while. Stir up the grounds now and then, press them a few times, and squeeze as much liquid as you can out of the filter. Discard grounds. Store, covered, in the refrigerator.

Makes about 14 to 16 oz of liquid, enough for 7 or 8 C of coffee.
For hot coffee, add 2T concentrate per 3/4 C almost boiling water. Add 1 t more if it's not strong enough for you.
For iced coffee, 2 T concentrate per 1/2 C water and add ice.