Scoop out 2 C of coffee ground into a tall pitcher with a lid.
Slowly add about 3 C of warm water.
With a tall spoon, wet the coffee ground without stirring.
Gently pour the rest of cold water into the carafe.
Cover with the lid and refrigerate overnight.
Do not shake or stir the coffee, otherwise, you'll end up with coffee powder in the syrup.
Next day, place a fine mesh cheese cloth in a sieve strainer.
Gently, pour the cold coffee over the cheese cloth to a 10 Cup carafe with a lid.
Store the carafe in the refrigerator and use syrup in 2 weeks, if it lasts that long!
If you really want strong coffee, you can use dark blends OR add more coffee ground to the recipe.
Use sweetener of your choice, add ice, milk, a reusable straw and enjoy!
Notes
Make coffee ice cubes using the syrup to add to your ice coffee so you don't dilute the coffee when using ice. I didn't do that since the syrup is strong enough for me.This recipe yields about 8 -9 cups of syrup. You can modify the amounts if you want to make less.