Cold Brewed Iced Coffee

Jennifer — Tue, 14 Apr 2009 20:48:25 +0000

Every morning, the first thing I do once I’ve made my way into the kitchen is brew pot of coffee with half the water and double the grounds (for a really strong brew to make up for the ice I add shortly after), pour the coffee over some whipped cream, let sit for about 15 minutes (to cool down and to let the whipped cream and coffee mix well), and then pour it over ice.

This is my perfect morning coffee concoction, but if you’d rather do without the ice, then you might want to try it the Matthew Yglesias of The Internet Food Association way:

What you need to do is fill a pitcher with a mixture of water and coffee (if you’re grinding your own, aim for a coarse grind) in a ratio of about 1 cup of coffee to about 4.5 cups of water. Stir it up to mix, and stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture. If your strainer isn’t fine-meshed enough (mine isn’t) you can supplement it with a paper coffee filter. Now you’ve got a delicious pitcher of coffee concentrate. Pour some over an ice cube and enjoy!

Whether you like it black or with milk, whipped cream, or another additive, this makes a great treat for coffee lovers in the warmer seasons!

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Cold Brewed Iced Coffee