Cold-Brewed Iced Coffee

It’s officially that time of year. You know, that time of year when it’s too hot to breathe. When the thought of a hair dryer is too much to bear, so you walk around looking like an insane poodle who had a run-in with an electrical outlet. When the oven becomes your mortal enemy, eyeing you sulkily from the corner of the kitchen because it hasn’t been used for months. When us devout coffee drinkers are faced with the heart-wrenching task of deciding between our daily hot cups, which will no doubt push our delicate body temperatures over the sweaty edge, and the so often weak, watery, disappointing iced cups. But it doesn’t have to be that way, sisters (or brothers). You can have your iced coffee and enjoy it too.

I’m sharing this because I think that a lot of you just don’t know the trick to good iced coffee. It’s so easy. No, not as easy as pouring hot-brewed coffee over ice, which is EXACTLY how you fail iced-coffee 101 and end up with a watery, tasteless mess. But really, freaking easy none-the-less.

Two words: Cold. Brew.

Sounds fancy, yes? It’s not. You simply soak coarsely-ground coffee with water overnight, creating a super-strong, flavorful coffee concentrate that can then be doctored any way you like. You can actually taste the coffee-shocking, I know-and if you use good beans, with subtle floral, acidic notes, well then oh my, this may the best iced coffee you’ve ever had.

Aren’t you stoked? Now, you can still have your morning coffee without worrying about your sweat glands overreacting. This coffee has the power to do a lot of things-make your morning better, fix you mood, cure your thirst-unfortunately, though, it can’t do much about your poodle hair.

Cold-Brewed Iced Coffee

Borrowed from Smitten Kitchen. Makes 2 drinks.

This recipe makes a coffee concentrate that you dilute with water or milk. The recipe calls for a coffee:water 1:1 dilution. I prefer mine a bit stronger, about a 2:1 dilution. Play around with it.

1/3 c coarsely-ground coffee
1 1/2 c water

  • Combine the coffee and water in a jar, seal and let sit at room temperature for 12 hours or over night
  • Strain twice through a tight mesh sieve, or a sieve lined with a coffee filter (this is what I do) or cheese cloth
  • Dilute 1:1 with water, pour over ice, and enjoy
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