I'm a big fan of iced coffee, and I partially blame Nancy Botwin for this addiction of mine. In an effort to save money by not purchasing this cool caffeinated treat at the coffee shops on a weekly basis, I've discovered the best way to make it at home. Several years ago, I learned about the cold-brewing method for iced coffee and was hooked.
The cold brew method of making coffee relies on time (as opposed to heat) to transfer the coffee flavor. It essentially involves soaking ground coffee in cool water for hours before filtering. Moving heat through the coffee grounds accelerates this process, but adds acidity to the flavor. Cold-brewed coffee is 67% less acidic than hot brew. This leaves more room for the flavor of the coffee to come through.
Ground Coffee (french press requires a coarser ground)
1. Combine ground coffee beans with cold water in the french press. (Note: use twice the amount of grounds you would use for hot brewed coffee as the end product will be diluted with ice!)
2. Cover with cheese cloth, and let sit 24 hours (or overnight, at the very least)
3. When ready, push down the french press and enjoy! I like to put the iced coffee into a glass bottle and keep in my fridge for the week.
Suggested Iced Coffee Additions:
Milk (Cow, Soy or Almond)
Sugar or Honey
Sweetened Condensed Milk (sinfully good!)
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