Summer is around the corner! Few things are tastier on a summer day that a cool cup of iced Sasquatch coffee! For a large iced coffee recipe that will give you coffee for at least a couple of days, here is one that is easy to do at home:
- I start with a big ol’ container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam’s Club had them last time I was there.
- You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)
- I start with a big ol’ container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam’s Club had them last time I was there.
- You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)
- Pour in the coffee.
- Pour in 8 quarts (2 gallons) cold water.
- Give it a stir to make sure all the grounds make contact with the water…
- Then cover the container and go live your life as the coffee steeps for at least eight hours. (And you can go much longer if you’d like.)
- When the time has passed, grab a separate container and place a fine mesh strainer over the top.
- Place a couple of layers of cheesecloth inside the strainer…
- And slowly pour the steeped coffee through the strainer.
- It’ll take awhile for all the liquid to pass through.
- Use a spoon to gently press/force the last of the liquid through. And note: I’ve tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.
- You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it’s difficult to wait, I refrigerate this gorgeous concoction before consuming it. It’s meant to be cold!
Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.
SRC: For photos and more info about making this recipe click here: thepioneerwoman.com/cooking/perfect-iced-coffee/