Coffee concentrate is handy to have around if you can't stand instant coffee,
or there's no coffee maker in that cabin you rented, or for the occasional coffee-drinking
guest. It's a bit messy to make and it uses more coffee per cup that the usual
methods. But the result is as good as you make in your coffee maker, perhaps better
if you usually make coffee in a percolator.
1/4 pound coffee, regular grind
2 cups cold water
Put water and coffee into a quart glass jar. Stir. Cover and chill for 24
to 48 hours.
Strain through a coffee filter into a clean container; this will take a
while. Stir up the grounds now and then, press them a few times, and squeeze
as much liquid as you can out of the filter. Discard grounds. Store, covered,
in the refrigerator.
For hot coffee, add 2 tablespoons concentrate per 3/4 cup almost boiling
water. Add a teaspoon more if it's not strong enough for you.
For iced coffee, 2 tablespoons concentrate per 1/2 cup water and add ice.
Makes about 14 to 16 ounces of liquid, enough for 7 or 8 cups of coffee.
Adapted from Cooking with Coffee by Carol Foster, & MFK Fisher.