New This Month

Cold-Brewed Iced Coffees

  • Prep:
  • Total Time:
  • Yield: Makes enough for 8 servings

Photography: Bryan Gardner

Source: Martha Stewart Living, May 2015


  • 6 ounces finely ground espresso beans
  • 4 cups cool water
  • Milk, for serving


  1. Stir together ground coffee and water in a pitcher. Cover and let sit overnight at room temperature.

  2. Strain coffee through a fine sieve lined with a coffee filter, letting it drip into another container. Refrigerate up to 3 days.

  3. To serve, fill tall glasses with ice. Add 1/3 cup cold coffee to each, then top each with milk.

Reviews Add a comment

  • SteveinNC
    6 AUG, 2015
    Most cold coffee recipes, in my research, are always made with coarsely ground beans. Martha makes hers with finely ground espresso,which I have to say always made more sense to me for extracting the maximum flavor. Wonder why such a difference of opinions? Coarse ground is probably easier to strain, but with the right technique, fine grounds can be eliminated without that much effort.