Slow Brew Iced Coffee - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

making ice coffee

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.

Ingredients:

French Press

Ground Coffee (french press requires a coarser ground)

Cold Water

ice coffee ingredients

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.

ice coffee brewing

Suggested Iced Coffee Additions:

Milk (Cow, Soy or Almond)

Sugar or Honey

Sweetened Condensed Milk (sinfully good!)

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