For a long time, I didn't even know/understand what the difference between iced coffee and cold brew actually was. I just knew one tasted significantly better than the other (cough, cough, cold brew).
I'm sure I'm not the only person who faced this particular crisis, so I'm gonna go ahead and leave the definition for cold brew below, ya know, in case you want to tell a friend—"While cold brew is, well, cold coffee, it's not just regular iced coffee. Chris Cross, a roaster at New York City's Cafe Grumpy, told TODAYhow the trendy brew is made, and why it's different. 'It's coffee that's brewed with room temperature or cold water over a 12 to 24-hour brew time,' he said."
Set your grinder to its most coarse setting, and check a little of its output before doing the full grind – you are looking for roughly the same consistency as breadcrumbs. Any finer and you risk cloudy, grimy-tasting coffee.
Sterilize a large mason jar (or any large receptacle with a lid). Working to roughly a 1:8 coffee-to-water ratio, place your grounds in the bottom of the jar, and cover with cold water.
Stir gently until well combined, then cover and leave to steep for 18-24 hours, either in or out of the fridge.
When brewed, strain into a large bowl through a sieve to remove the larger grounds. Discard these (ideally into compost), and then, tucking either your muslin or a few sheets of paper towel into the cleaned sieve, strain back into the jar. Repeat two or three times, until you are seeing no murky residue at the bottom as you finish your pour.
Serve over ice, with milk and sugar, if that’s your thing. Cover and refrigerate the rest – the wonderful thing about this stuff is that, if stored properly, it will stay good for a month or so due to the brew’s low acidity.
All directions and images came from Jamie Oliver's website, to read the full article, head HERE. The still images are below to assist in the process!
Remember, one batch can stay fresh for nearly a month!! Think of all the money you'll save!