Two 10-ounce servings
8 ounces coarsely ground coffee beans, preferably medium roast, of African origin
4 sprigs of mint
16 ounces water, plus 12 ounces for diluting after brewing
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1. Wrap the coffee grounds and sprigs of mint together in two layers of cheesecloth. Secure together as a bundle. (A rubber band works well to keep it closed.)
2. Place in medium bowl and pour 16 ounces of room temperature water over your coffee bundle. Cover with plastic wrap and let steep for 16 to 18 hours.
3. After steeping, remove the coffee bundle and squeeze excess liquid into the bowl before you discard it. (It’s also possible to use these same ingredients in a French press.) Pour the coffee liquid through a coffee filter (a pour-over setup is ideal for this) and into a medium-sized jar or small pitcher. This removes any excess grounds or sludge that may have accumulated. Give the filter a few squeezes if it’s particularly slow to drip through.
4. Once the coffee has been filtered, you should have about 8 ounces of liquid. Add 12 ounces of cold water (you can add more or less to taste) and stir. Pour into two glasses with ice and enjoy with your favorite milk and/or sweetener.