It’s hard to tell from the photo but that pan on the right is a large Dutch oven. That’s a toaster oven behind it, for size reference. And since I don’t happen to have any cheesecloth I’ve been using coffee filters. We haven’t had a regular coffee maker for several years but I still have a couple of boxes of filters in the dark recesses of a cupboard and this works.
I will share a few helpful hints. First, make sure you have enough containers and enough room in your refrigerator for the quantity of concentrate you decide to make. PW’s recipe makes two gallons. I cut that in half and was still scrambling for bottles to put it in. I ended up washing out a Ketel One vodka bottle for the last of it which could be confusing for guests who might open my refrigerator.
Second, the straining process takes a very. long. time. Like, most of the day if you don’t plan to stand there continuously. Each time I’d walk into the kitchen I’d scoop more into the strainer and let it drip. A friend suggested a two-step straining process and that did seem to speed it up a little. The first time, simply use the strainer without cheesecloth or a coffee filter. That gets most of the grounds out. Then strain again with your filter of choice. Any way you look at it, it’s going to take awhile but once it’s done you are left with a delicious, very handy brew ready to turn into refreshing iced coffee.
Third, PW only fills her glass about half full of coffee and the rest with milk. I don’t tolerate large amounts of milk very well so my iced coffee is mostly coffee with just a splash of whole milk, plus a couple of teaspoons of organic sugar. I’ve also been trying half sugar and half Stevia, which is still quite tasty and fewer calories.
Lastly, I would recommend purchasing a set of glass straws for your iced coffee. This eliminates the waste of disposable straws and really makes your drink feel like a special treat.