Ingredients
Equipment
Method
- Add 2/3 cup ground coffee to the filter, pour 2 cups cold filtered water into the reservoir, and start the brew. Keep the full 2 cups of water. The carafe is ready after about 5 minutes, when it holds roughly 1 1/2 cups of dark coffee and the machine stops gurgling.
- Stir 2 tablespoons packed brown sugar into the hot coffee for 30 seconds. Add the sugar while the coffee is hot. The sugar is dissolved when no grains remain at the bottom and the spoon moves smoothly.
- Pour the coffee into the glass jar and let it sit on the counter for 10 minutes, then refrigerate it for 35 minutes. The coffee is ready when the glass feels cold on the outside and no steam rises when you open the lid.
- Add 1 cup ice cubes to each 16 ounce glass, using ice from a clean tray. The ice should fill each glass about halfway.
- Pour 3/4 cup of the chilled coffee into each glass, slowly down the inside of the glass. The coffee should cover the ice and reach about two thirds of the way up.
- Add 1/4 cup cold whole milk to each glass. The milk drifts down in soft clouds as the coffee shifts from dark brown to light caramel.
- Stir each glass for 10 seconds with the long spoon and serve right away. The drink is ready when the color looks even and the outside of the glass turns frosty.
Notes
Use a medium grind and a medium roast. Fine grounds taste bitter and coarse grounds taste sour.
For a dairy-free glass, swap the whole milk for the same amount of oat milk.
Storage: keep the plain concentrate in an airtight glass jar in the refrigerator for 3 to 4 days, or freeze it in ice cube trays for up to 2 months.
For a dairy-free glass, swap the whole milk for the same amount of oat milk.
Storage: keep the plain concentrate in an airtight glass jar in the refrigerator for 3 to 4 days, or freeze it in ice cube trays for up to 2 months.