Food & Cooking Recipes Breakfast & Brunch Recipes Cold-Brewed Iced Coffees Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 5 mins Total Time: 1 day 5 mins Yield: 8 servings Ingredients 6 ounces finely ground espresso beans 4 cups cool water Milk, for serving Directions Stir together ground coffee and water in a pitcher. Cover and let sit overnight at room temperature. Strain coffee through a fine sieve lined with a coffee filter, letting it drip into another container. Refrigerate up to 3 days. To serve, fill tall glasses with ice. Add 1/3 cup cold coffee to each, then top each with milk. Rate it Print