Iced-Coffee Update, page 26

 While I'm still figuring out whether I'm actually going to attempt to do everything in the May 2014 issue of Martha Stewart Living, I can at least start by blogging about the things I know I'm going to do anyway. Iced-coffee couldn't be a better jumping off point. I buy Grady's Cold Brew, because it's made in the neighborhood, but I'd love a less expensive alternative.

This is 1/2 a pound of coffee grounds. The recipe calls for a whole pound, and says it will be a weeks worth, but for the sake of experiment I decided to try it with 1/2 a pound.

It looks so gross! I stirred it up and sent it through a coffee filter in my coffee pot. This is something I'd do differently next time. The article suggests the coffee filter method for straining the grains or pushing it through a cheese cloth over a sieve into a bowl, which is what I'll do next time.

I did a half coffee milk ratio. 

A couple days later, I tried it again with the cheese cloth method. It worked much better, and this is what I'll do in the future. I'd suggest about four layers of cheesecloth, or else a lot of fine coffee grit will flow through.