PUBLISHED 08/14/2007
Recipe from Gabrielle and Jonathan Rubinstein of the Joe in New York Coffee House
1/2 pound very coarsely ground medium-dark roast coffee
1 one-foot-square piece cheesecloth
3 quarts cold water
Optional accompaniments: simple syrup,* milk, chocolate syrup
Place coffee in cheesecloth, tied at the end, and submerge in a container filled with the cold water. Let stand overnight in the refrigerator. Remove grind-filled cheesecloth and pour coffee into eight-ounce glasses filled with ice. Makes 12 servings.
*To make simple syrup, combine two cups of water with two cups of sugar and bring to a boil. Stir occasionally until sugar is completely dissolved. Cool, bottle, and refrigerate. Will keep for up to three months.
