Requested by zoe kazan


I did not make this up; it is directly from Bon Appetit. But it is one of my go-to, all-time favorite recipes. Yet another reason to be glad for spring! Seems complicated? SO worth it.
  1. Get a bag of coffee beans, and grind it coarsely (as if for a French press.) Pick whichever beans you love, it doesn't matter. (I tend to like a darker roast because this is intense no matter what, why not play to your strengths.)
    It is important to grind it coarsely or you will get a cloudy elixir. You can often get the place where you buy the coffee to do this for you.
  2. Put in a large jar or big bowl.
    Make sure it is something large enough to accommodate all of your delicious elixir.
  3. Slowly pour in filtered water.
    The recipe calls for 12oz. of grounds to 7 cups of water. You could probably get away with a little more.
  4. Make sure that all of the grounds get nice and wet. You will need to stir to make that happen.
    A butter knife or a long spoon is good for this. This step is key. At the end of this step, the grounds should not be floating at the top of the water.
  5. Cover with cheesecloth (or close the lid of your big jar.) Leave overnight at room temperature.
    No need to refrigerate that baby!
  6. In the morning or some time the next day, take your cheesecloth and put it over a sieve. Pour your mixture through the cheesecloth into a large bowl or pot, catching all the grounds in the cheesecloth. Let sit for a bit. Squeeze out extra coffee juice and discard cheesecloth/grounds.
  7. Take your coffee mixture, and filter it, in batches, through a drip coffee filter (no. 4) into another bowl/jar. (You can line your sieve with a large coffee filter for this, if you've got those lying around.)
    This is a slow process. Your filters will get clogged and you will have to change them. This is normal. Stick with it through this step.
  8. Once you have gotten through this step, do the filtering process all over again.
    I know, I know. It goes much much more quickly the second time. (This double filtering is not absolutely essential, but I find it removes the "extra gunk at the end of the bottle" problem.) Take care not to stir, or the sediment will make your concentrate cloudy, and not as pretty. *Pro tip: you can filter directly into a cup measure for easy pouring into your final coffee container.
  9. Now you have your concentrate! Woohoo! Pour into clean bottles that seal, and keep in the fridge.
    One recipe usually makes about this much. You don't need fancy bottles, though clearly it looks better if you do. This will last for 2 weeks, if you don't drink it all way before then.
  10. Fill a glass with ice. Add equal parts elixir and milk for an "iced latte" vibe or elixir and water for a more standard "iced coffee" vibe.
    This shit is strong. And delicious.