Ingredients:

  • 1 cup (100g) coarsely ground coffee (50/50 regular and Swiss Water Process decaf blend)
  • 4 cups (950ml) filtered cold water
  • 1 cup ice cubes (made from decaf coffee)
  • 1/2 cup whole milk
  • 1 tsp pure maple syrup
  • 1/4 tsp ground cinnamon

Instructions:

  1. Prep the coffee cubes. Freeze leftover decaf coffee in a tray for 4 hours. Note: This ensures your drink stays strong until the last drop.
  2. Weigh the grounds. Place 100g of coarse grounds into your glass jar. Note: Accuracy here prevents a weak or overly bitter result.
  3. Add filtered water. Pour 950ml of cold water over the grounds.
  4. Submerge the grounds. Stir gently with a long spoon until every grain looks like wet sand.
  5. Seal and steep. Cover the jar and leave it on the counter for 12 hours. Note: Room temperature extraction is more efficient than the fridge for this specific ratio.
  6. Initial strain. Pour the mixture through a fine mesh sieve into a clean pitcher.
  7. Fine filtration. Rinse the jar, line the sieve with a paper filter, and strain the liquid a second time until the liquid is clear and translucent.
  8. Prepare the glass. Add 1/4 cup of the coffee ice cubes to a tall glass.
  9. Combine ingredients. Pour 1 cup of the coffee concentrate over the ice, followed by the milk and maple syrup.
  10. Final garnish. Whisk in the cinnamon until it is evenly dispersed and no large clumps remain.