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[quote=Anonymous][quote=Anonymous]Here is what I do and people love it.

I make a concentrate so I use a ratio of 1 part coffee to 2 parts water. The fresher your coffee the nicer it will be, but as long as it’s decent you will still have very good coffee.

Put the coarsely ground coffee in a mixing bowl, slowly pour most of the water in and GENTLY stir. You are using a mixing bowl so you never have to use pressure. When the grounds are saturated, use your last bit of water to rinse the grounds from your stirrer (I like a silicone spatula) into the bowl.  Cover the bowl and let it stand at least 24 hours, never more than 48.

I strain three times, first through a colander, next through a very fine mesh tea ball, and finally slowly through an unbleached filter into the pitcher I will keep the concentrate in. Aside from the filter, there is nothing special- almost any kitchen will have a colander with larger holes and something with fine mesh.

The concentrate lives in the refrigerator and you can make anything with it. It’s so smooth and delicious. The whole process is about five minutes to make and five to strain. My cousin has a Toddy and we agree mine tastes better. [/quote]

This is exactly what I do except I skip the multiple straining and just pour over a paper towel lined strainer. It’s fantastic! I’ve never had iced coffee anywhere that’s as smooth and delicious as my own[/quote]

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