Whew! Guys, it’s H-O-T out there! I love summer, and we had a really rainy and cold June, so I, for one am overjoyed at the change in the weather. It’s meant lots of seawall skate/scooter rides for me and the boy, and time at the pool.
So, you may have heard I have a little coffee addiction. I consider it to be “somewhat manageable ” meaning, I can quit any time I want, if I want to, but I don’t. 😉
I’m pretty good, though. I try to keep it to two cups a day–one I usually brew at home, and the second, I’ll have out. These days, given the heat, my second coffee of the day is usually a cold one.
Now, I’ve tried lots of different methods of making cold coffee at home. I tried brewing hot coffee (espresso) and pouring it over ice, but the end result was always kinda tepid. I tried making a sweetened coffee syrup a la Martha Stewart, but it always ended up bitter and not very good. I’ve even tried using leftover coffee and freezing it in ice cube trays.
This way I like the best–it’s easy, although it takes a bit time.
Basically, you use time but not hot water to brew up your coffee, which gives a much less bitter result. It makes a more concentrated coffee, which is great, because it gets diluted when you add ice and milk to it.
- 8 tbsps coursely ground coffee (about twice what you’d usually use)
- 3-4 c cold or room-temp water
- Put the coffee into a bodum or into a glass pitcher. Add the water. Stir really well. Cover, and let sit out on the countertop for at least 12 hours, but you can leave it as long as 24 if you like.
- After you’re done brewing, press the coffee, or strain it through a coffee filter into a glass container. Store in the fridge for 3-4 days.
How to make the coffee
- Fill a large glass 3/4 of the way up with ice.
- Add the coffee concentrate up to the top of the ice. Fill up the rest with milk or a milk substitute of your choosing (I like vanilla soy). You can sweeten with a simple syrup or a vanilla syrup, or even agave. Stir and enjoy!
Big thanks to the Doi Chaang Coffee Company who gave me some beans to sample. I’m not quitting coffee any time soon, thanks to you guys!