Ingredients:

• 1/5 pound dark roast coffee and chicory, medium ground (about 1 cup)
• 2 cups cold water
• Ice
• Milk

Steps:

1. Put coffee in a nonreactive container, like a stainless-steel bowl. Add 1/4 cup water, stirring gently to wet the grounds, then add remaining 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. Concentrate will keep in the refrigerator for up to two weeks.

Rick's Notes:

• Grind matters* medium is best. Too fine takes a long time to filter.
• Different coffees brew cold differently. Find one that works (and note it here!)
• Brew at room temperature.