1/2 lb corsely ground coffee beans (We use guatamalean beans from Coffee Hound in Bettendorf)

5 cups cold filtered water

Plase coffee grounds in large container. Slowly pour water over the grounds.

Cover container and steep at room temperature for 18 to 24 hours.

Line a strainer with several layers of cheesecloth and place on top of a pitcher; strain coffee through the cheesecloth into the pitcher.

Discard the grounds. To get a clearer brew, strain coffee again through coffee filters.

1 and 1/2 cups water
3/4 cup light or dark brown sugar
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 cup pumpkin puree
1 and 1/2 tablespoons vanilla extract

In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel.
Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator.

The syrup will remain thin after cooking and straining.
If you're using a tea towel to strain the syrup, it is crucial that the tea towel be very thin.