This is for all of us who’ve seen coffee syrup on a recipe and been totally confused, with confusion turning to anger when we realize that commercial syrup comes in quantities that we’ll never use. It’s also a nifty way to make coffee in the morning without the hassle of filling the press or pot.
- 1/2 pound ground coffee
- 6 cups cold water
You’ll also need: A one gallon disposable container with lid or cap (an old milk jug’s the most obvious), a two quart container with lid (tupperware works but glass is better for the yuppie aesthetic), and cheesecloth or a fine metal mesh.
Mix coffee and water in the large containers. A funnel helps if using a milk jug. Then let the mixture stand at room temperature for six hours.
Punch a few holes in the large container lid, cover with layers of cheesecloth or fine mesh, and set to rest on top of the two quart container. Leave for ten hours or until the liquid drains out. The resulting extract can be stored for months in the fridge.
To use, add a few tablespoons to either hot or cold water. The extract can be used as a flavoring ingredient in baking or cooking. Tip – the extract’s really good for braising short ribs or spicing up cannoli filling.