Tuesday, June 16, 2009

Iced Coffee

The other day Robbo mentioned that he considers iced coffee to be the nectar of the gods on a hot afternoon. But when I asked, I discovered that the poor sap isn't making cold brewed coffee for his tasty caffeinated fix. He doesn't know what he's missing.

Making cold brewed coffee is very simple and although you can buy a cold brewing system from Amazon, it isn't at all necessary. We use our French press, but that also isn't necessary, just convenient.

So how does one make cold brewed coffee? The basic recipe is a 3:1 ratio of water to coffee grounds. So we start with 1 cup of medium grind coffee and 3 cups of cold water. Pour it into a French press or a large jar and stir. Cover and stick it in the refrigerator for 12-24 hours.

After much time has elapsed, if you used a French press, press the coffee, pour into a jar through an extra coffee filter if you want to remove all sludge. If you didn't use a press, just pour everything through a coffee filter into a jar. Store in the fridge for up to a week or two (though it won't last that long).

What you've made is a coffee concentrate. When you want to drink it, you will probably want to add some water to thin it a bit. The original recipe I used called for mixing the concentrate with equal parts water, but I found this to be too weak. I think 2/3 coffee concentrate to 1/3 water tasted much better.

Pour over ice, adulterate as you see fit, and enjoy the nectar of the gods.


Robbo said...

Given your obvious coffee credentials, I certainly don't mind being referred to as a "poor sap" in this context. Thankee for the recipe suggestion.

Aaaand, nice new digs! If I can ever get my computer to kiss and make up with Wordpress, I'll update the link right away.

Michelle Smiles said...

Huh. This is superior to my letting the coffee cool and using frozen coffee instead of plain ice cubes?

Jordana said...

Michelle, to get the maximum in coffee-ness, you could definitely use coffee ice cubes, but I still maintain that cold brewing is far superior to hot brewing and cooling for iced coffee.

Musings of a Housewife said...

Oh YUM. I need to get another French Press, I do believe.

Boy Named Sous said...

Actually, to get the maximum in coffee-ness, you need heat and pressure to extract flavor compounds from the grounds that water alone simply cannot. In short, you need espresso. The added benefit of using espresso is that it produces coffee that is already at what can be considered to be, for the sake of iced coffee, already at "concentrate" strength.

Anonymous said...

I just finally got to trying this. Very yummy, and super easy! Thanks. :)

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