Iced coffee is my jam. I love it all year, not just when it's warm.
This is cold brew, so it's less acidic and stronger. This allows for further dilution with creamer and ice. I rely on Pioneer Woman's method with few changes. I make a vat at a time, but you always have the option to use one brick in a gallon pitcher. I like my coffee strong, so if this is too strong for you, dilute with more water and adjust your coffee next time.
Option A: I get a big old restaurant type of quart storage, throw two 10 ounce bricks of Cafe La Llave or Cafe Bustelo in there, add cold water to the 10L line, stir very well, cover with saran wrap, and store in the fridge for at least eight hours.
To process it, you set up a system of cheesecloth in a fine mesh strainer over a large vessel, and strain. Pour it off into various storage vessels and repeat until you're left with the dirty dregs of the coffee.
Update - Option B: Instead of dumping coffee in, you can use bags found here. They are $14 for two and make it possible for me to take this show on the road and make one brick in a gallon pitcher if I choose. At home, I still start with my restaurant quart storage. Then I add one brick of Cafe Bustelo per bag, pour cold water over them, massage the water into the bags (clean hands please!) while being careful not to get water in the top or let much coffee spill out, then clip them to the side. After a minimum of eight hours I process the coffee, simply squeezing the bags to make sure I get it all. Turn the bags inside out over the trash can (or over a receptacle if you use the grounds to compost) then rinse well in the sink. Put your coffee in storage vessels (I use the gallon containers the water was in and pitchers) and you're done!
Update Option C: Basically the same as B, except these Ellie's Best nut milk bags are the vehicle. I put both bricks of coffee in one, cinch it up, and let it soak.
I've kept it in the fridge in the vessels you see in the first photo for over a month and it hasn't gone bad. It's just cold coffee at that point so there are no dregs to contend with.
