The Flaming Pot Holder

Coffee Concentrate

Iced coffee is great year round, but I especially like it in the summer. Matt, on the other hand, prefers traditional hot coffee. This coffee concentrate is perfect for both of us since it is versatile and makes a great iced coffee or hot coffee.

You can use a fancy cold brewing system or you can use this method. You mix the coffee and water, let it steep overnight, strain it, and store in the refrigerator. Then you add cold water, milk, half-and-half, etc. to make a refreshing glass of iced coffee. Or add hot milk or water to make a great cup of hot coffee.

You can use your favorite medium/coarse ground coffee in this recipe. I like the espresso roast that is roasted in downtown Huntsville at the Kaffeeklatsch. For those who aren’t local, you can mail order coffee and tea from them. Or if that isn’t practical, you can make a New Orleans-style iced coffee, with a can of chicory roast coffee available at many grocery stores. If you are fortunate enough to have a Trader Joe’s nearby, you can buy their house brand chicory blend, which is reasonably priced. I also like these brands: Cafe Du Monde, Community Coffee, and French Market.

Coffee Concentrate (Print recipe)

1 pound coffee, medium grind                         10 cups cold water

or*

12 oz can of ground chicory coffee                   7 cups cold water

Pour the coffee into a large container that will also hold the water.  I use my large stainless-steel mixing bowl that has a lid. Stir in a cup or two of water. Stir gently. Pour in the rest of the water. Cover. Let steep at room temperature for about 12 hours. I usually mix the coffee and water before I go to bed. Then, strain the mixture using a sieve (I use my large chinois covered with a layer of cheese cloth). I save the grounds – they are great in the garden and the compost. Pour the strained concentrate into a large Mason jar and store in the refrigerator. It keeps for about 3 weeks. Makes about 6-8 cups of coffee concentrate.

Iced Coffee

Ice (or coffee ice cubes**)

¼ cup coffee concentrate

¾ to 1 cup milk (soy milk, half-and-half, coconut milk, etc.)

Splash of cold water (I use milk and water, but use what you prefer)

Optional: sweetener, vanilla, chocolate syrup, peppermint, caramel

Fill a glass with ice. Add the coffee concentrate, milk, water, and optional flavorings. Stir and enjoy.

Hot Coffee

¼ cup coffee concentrate

¾ to 1 cup water

Optional: sweetener, milk, cream, etc.

Pour coffee concentrate into a mug. Heat water. Pour into mug. Stir and enjoy.

Café au Lait

¼ cup Coffee Concentrate

¾ to 1 cup milk (soy milk, half-and-half, coconut milk, etc.)

Optional: sweetener

Pour coffee concentrate into a mug. Heat milk. Pour into mug. Stir and enjoy.

Vietnamese-Style Iced Coffee

Ice (or coffee ice cubes**)

¼ cup coffee concentrate

¼ cup sweetened condensed milk

Splash of cold water

Fill a cocktail shaker with ice. Add the coffee concentrate, sweetened condensed milk, and water. Shake vigorously and enjoy. If you don’t have a shaker, just use a glass and stir it well.

Notes:

*Included quantities for either a pound of coffee or a 12-ounce can of coffee. Either quantity works fine, just adjust the water.

**Coffee Ice Cubes: When you have leftover coffee, pour into an ice cube tray. Freeze. Store in resealable plastic bags in the freezer. Make sure the bag is sealed. Otherwise, if the power goes out and the cubes melt, you might end up with coffee all over your freezer. Not that this happened to us or anything :).