If you like iced coffee as much as I do, this recipe will make your life a lot easier. The cold brewing gives a rich flavor without the acidity and bitterness that hot brewing can cause. Apparently this technique has been popular in New Orleans for a long time. I particularly like French Market coffee with chicory, but it works with any type. 1/2 lb ground coffee 5 c cold water Mix the water and coffee and let sit at room temperature for about 12 hours. Put through a strainer, pressing on the grounds to get as much liquid as you can. Strain again through several layers of folded cheesecloth. You'll end up with about 3 cups of intensely dark concentrate that can be kept in the fridge for at least several weeks. Use about 1/4 c of concentrate for a glass of iced coffee, mixing with milk or water, sugar, and pouring over ice.