I love coffee. I think it’s versatility makes itone of the greatest beverages ever! I am super excited for summer to arrive because my go to beverage becomes iced coffee. If you have never tried iced coffee 1) where have you been and 2) you are really missing out some beautiful moments in coffee land. You can brew coffee to serve on the rocks several different ways. The 2 easiest are double strength through your regular coffee maker and the cold brew method. I use them both and love them both. I do however the cold brew method allows for a wider array of types of coffees to be brewed iced. Where as the direct method of brewing hot then pouring over ice limits you to certain blends/types of coffees that will withstand the method.
So if using your coffee maker to brew iced coffee you will want to brew your coffee double strength so that it can withstand the ice. Simple recipe 1 cup of ground coffee and 3 cups of filtered or bottled water. Water is really important when brewing coffee in case you hadn’t noticed! Using tap water that has been chemically altered can change the flavor profile of your coffee. But you know your water system best so totally up to you. After you have brewed the coffee, pour it into a pitcher or carafe and add 3 cups of ice and let it cool. If the ice clumps stir to break apart. Once it has cooled, serve in a glass with ice. Always try your coffee black first that way you know what it needs. I suggest Starbucks Gazebo or Kenya for this method it is pure heaven on a hot day!
Now for the cold brew method. This is fun but will take patience and time so plan this a couple of days in advance. I know some of you might be scratching your head thinking how am I going to make coffee in the fridge? It will happen and it will take a little while but the flavor you get will bring you to a new level of coffee appreciation! I promise. And with this method, since much of the oils and acids don’t come through as much you can play around with coffees that you wouldn’t necessarily try with the other method. This is to make a small batch to test out. You will need 2 jars or tall glasses, 1 small carafe or pitcher with lid, a small mesh strainer super fine or cheesecloth. Obviously coffee and filtered water but in case you were wondering. You will want to take 1/3 cup of ground coffee and 1 1/2 cups of room temperature water. Stir up the grinds and make sure they are fully saturated. Cover with lid and put in the fridge overnight (12 hours). See here is where the patience comes in. If you must must must use quickly still wait at least 4 hours or it will taste like flavored water and not in a good way. When the 12 hours are up, you will then take the jar out of the fridge to strain. Pur the contents through the strainer into another jar. Next rinse out the first jar, get all the residue out, and do the same to your strainer. Then strainer the second jar back into the first jar and then add to your pitcher. What you have is a concentrate you can keep it like this until ready to use or make cup by cup. If you are going to mix and use immediately, you will want to add an equal amount of cold water and ice. Again taste your coffee before adding any sugar or creamer. I like to add orange or grapefruit slices to iced east african coffees instead of sugar. The acidity in them is like that of citrus fruit so for me this is the best way to drink them. In my latin american blends I like to add simple syrup since they tend to be dry and have a more bitter type of acidity. But every palette is different so play around with flavors and food. Nothing goes better with coffee than food so have fun and enjoy.
If you really try and like the cold brew method order a toddy brew system off the internet. It is made just for this and is great.