You can try the recipe off the NYTimes site:
Tried it myself and really like it, especially since it’s been so hot, strong iced coffee like this is incredible. You can really taste a difference between cold-brewed and any other method.
I doubled the recipe – make it in a quart-sized mason jar – strain it twice with a regular coffee filter. Plain paper coffee filters are dirt cheap and I use two, one for each time. I think to reuse the filter puts gunk in the coffee. I happened to have one of those plastic coffee filters on hand and I just sit the paper filter inside that. It’s a tad messy – there’s always some sludge left in the jar – but after all that I end up with about a pint of fabulous coffee extract.
Plain coffee like this is very good. Now I’m experimenting with flavored coffees – about half and half flavored coffee and plain ol’ Kroger Columbian suits me fine. I dilute the coffee with an equal measure of water to coffee solution, add a bit of cold milk, and it’s good to go.
I DO happen to have a French press coffee maker – I think I’ll try that next time and see if that helps. You still have all that sludge on the bottom, though; that’s one of the reasons I went from French press to Chemex in the first place.
(Chemex makes the best hot coffee, but that’s another thread altogether.)