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(recipe, Katie Hickey)
- 1 lb. dark roast coffee and chicory, medium ground
- 10 cups cold water
- 1. Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.
- 2. Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.
- 3. To make iced coffee, fill a glass with ice, add ¼ cup coffee concentrate and ¾ to 1 cup milk, then stir. To make café au lait, warm ¾ to 1 cup milk in a saucepan or microwave, then pour into a mug and add ¼ cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)