Coffee Syrup

Combine boiling water and sugar in a nonreactive container. Stir until sugar is completely dissolved then set aside to cool completely.

Add coffee and stir to mix well. Make sure all the grounds are wet. Cover and let stand at room temperature for 24 hours.

Strain through a fine-mesh sieve, press the grounds to extract as much liquid as possible. Store in the refrigerator for up to 1 month.