Cold Brewed Iced Coffee

Click on the image to see the rest of the recipe.

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And now for a little something just for us moms and dads….

If you love coffee, you’ll definitely want to try out this cold brewing method for making iced coffee. No matter the weather — hot, foggy, or downright cold — this one always hits the spot. It does take some serious time for the coffee to steep, but the wait is 100% worth it. 12-24 hours of patience will reward you with a full-flavored  coffee “concentrate” with absolutely no bitterness that stands up perfectly to ice. Consider it a little bit of caffeinated heaven in a cup.

  1. Mix 2 ounces of ground coffee (I like a medium to fine grind) per 1 quart water. One tasty variation is to do like the good folks at Blue Bottle do and use chicory coffee. If you have a French Press you can mix the coffee and water right in there. If not, an airtight container will do. Stir it around well, then cover and let it sit 12-24 hours at room temperature.
  2. Let it sit undisturbed for 12-24 hours.
  3. If you’ve used a French Press, push down the plunger then strain the coffee through a coffee filter into a pitcher or jar. If you’ve used a regular container, strain the coffee through a fine mesh strainer first, then through the paper filter.
  4. Depending on how fine a grind you used, how quickly your ice is melting and how strong you like your coffee, you can dilute your coffee up to 1:1 with water. Sugar, milk (or better yet half and half) are optional. Store your extra coffee in a sealed container in the refrigerator.

Iced Coffee by Kennymatic, Flickr Commons

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2 thoughts on “Cold Brewed Iced Coffee

  1. This is awesome!! I will definitely try this. But I think I will wait until it gets a little warmer here (in the 30s today) when I’m aching for an iced coffee instead of a hot cup!

    Thanks for posting — love the illustration too! 🙂

    • I know — I was laughing to myself that it’s about the coldest time of year to be talking about iced coffee…. but clearly I have a love of coffee that knows no bounds (and i should mention it’s actually kind of warm here in SF at the moment, especially compared to our bone chilling summer weather).

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