I use the Pioneer Woman's recipe too. As I recall, its 1 lb of coffee to 8 quarts of water. But google her and iced coffee to find the recipe.
I half the recipe. Love it. And cheesecloth is found in any grocery store, you just have to look for it.

Cold brew it: A bag of coffee in a gallon of water. Let set overnight. Strain through coffee filters. Voila: coffee concentrate.

The straining part is kind of a PITA, but it lasts a long time.

http://cravingcomfort.blogspot.com/2011/07/last-iced-coffee-recipe-youll-ever-need.html

I make a bigger pot of coffee than I in the morning, and when the remains are cool refrigerate it for ice coffee in the afternoon.

I worked at starbucks. make double strength italian roast. serve over lots of ice.

I make it double strong (twice the number of scoops I would put for regular coffee). Then fill the glass to the top with ice and pour the coffee hot right in. It'll melt half the ice and weaken it. Then cream. Tastes just like Starbucks.

Anonymous wrote:We just make coffee like we normally do and chill it in the fridge. We do milk and real maple syrup (it's a New England thing). We don't add I've until we pour it in a glass and we're ready to drink it.

Add ice*

We just make coffee like we normally do and chill it in the fridge. We do milk and real maple syrup (it's a New England thing). We don't add I've until we pour it in a glass and we're ready to drink it.

I make iced coffee with the coffee I usually make--(brewed) coffee, sugar, ice, milk. Equal parts milk & coffee.

I think it depends on how you brew your coffee. I use a french press, but if I'm using a percolator, if I am filling the water pitcher (so 10-12 cups), I'll fill the filter to about 1/2" below the top.

Pioneer Woman has a recipe I think.

Do this:
http://counterculturecoffee.com/education/brewing-guide/iced-coffee

And I personally vouch for Counter Culture coffee as best on the east coast... I find it worth the shipping cost.
Although locally, I do like Caribou better than Starbucks (which is still good)... ok, enough coffee nerding...

I've been contemplating making coffee ice cubes.

the beauty of starbucks iced coffee is how strong they make it so when it melts the ice it still tastes good. Anyone know the right concentration of coffee to water to make it at home?