Ingredients:

  • 4 Tbsp (60 grams) Dark Roast Coffee Grounds
  • 1 1/2 cups (350 ml) Filtered Water, Hot
  • 1 Tbsp (15 ml) Simple Syrup or Maple Syrup (Optional)
  • 1 small pinch (0.5 grams) Sea Salt (Optional)

Instructions:

  1. Brew Extra Strong: Use your preferred method (French press recommended) and adjust the ratio to create a powerful, concentrated brew (4 tablespoons of grounds per 1 1/2 cups of water).
  2. Strain Completely: Ensure all coffee grounds are fully strained and separated from the liquid concentrate.
  3. Sweeten and Season (Optional): While the coffee is still hot, whisk in the simple syrup (if using) and the small pinch of sea salt until fully dissolved.
  4. Cool Down: Transfer the concentrate to a heat-safe jug and allow it to cool completely at room temperature for about 30 minutes. Do not pour hot liquid directly into plastic trays.
  5. Pour and Distribute: Once the concentrate is at room temperature, carefully pour the liquid into the ice cube trays, filling each cavity evenly.
  6. Cover the Tray: Cover the ice cube tray tightly (with a lid or plastic wrap) to prevent flavor absorption and freezer burn.
  7. Deep Freeze: Place the covered tray level in the freezer for a minimum of 4 hours, or ideally, overnight, until the Coffee Ice Cubes are rock solid.
  8. Store Properly: Once frozen, transfer the cubes from the tray to an airtight, resealable freezer container. Store for up to 3 months.