COLD BREW ESPRESSO
MONTREAL — It takes a little patience, but cold-brewing your own coffee for a perfect iced coffee isn’t so complicated.
Here’s a simple guide:
1 Buy medium-roast espresso blend coffee, coarsely ground, or grind it yourself.
2 Place about 11/2 cups of coffee into a wide-mouth glass pitcher or other container. Add 3 cups of water, cold or at room temperature. (Experiment with this ratio. If you want a stronger brew use more coffee.) Stir to combine. (You can also use a French press coffee maker. Just don’t press down the plunger until after steeping.)
3 Cover and let steep on the counter or in the fridge for at least 12 hours and up to a whole day.
4 Set a fine-mesh sieve over a large bowl and line it with cheesecloth or a paper coffee filter. Slowly pour in the coffee, letting it filter through gradually, without pressing.
5 Discard the coffee grounds and transfer the coffee concentrate to a bottle. Cover and refrigerate for up to 14 days.
6 To serve, mix equal parts coffee concentrate and water or milk and serve over ice. If desired, sweeten with honey, maple syrup, chocolate syrup or simple syrup (which is made by combining equal parts sugar and water and bringing to a boil, until sugar is dissolved.) To turn iced coffee into a cocktail, add dark rum or a liqueur like Fernet Branca or Sambuca.