There’s nothing in this world as glorious as waking up on a hot summer’s morning and treating yourself to an ice-cold cup of coffee with milk. I love it. I’ve tried countless ways to make iced coffee since the espresso maker when to live in Korea. Actually, it didn’t ‘go live there’, it’s more like ‘we left it there’ but whatever, the point is, it no longer lives with us and thus my mornings of iced coffees and steamed lattes are over and my mornings of drip coffee from the Walmart-bought coffee maker commences. Now, there are several things I’ve learned through this hit or miss process:
Making a batch of coffee and allowing it to cool overnight then using it causes it to be bitter.
Making a batch of coffee and pouring it over ice immediately causes it to be watery…anyone who understands science (or that ice melts) will have problems in seeing the flaw in this plan.
For some reason, pouring it hot into my take-away cup and putting it in the fridge at work makes it grainy. I still haven’t figured this one out.
But alas, I discovered Cold Brewed Iced Coffee and after reading many many MANY recipes and alternating the ratio of coffee to water several times, I’ve come up with the perfect mix.
Cold Brewed Iced Coffee
For Part One, you will need:
2 cups of ground coffee
6 cups of water
1. First, get two cups of ground coffee (your favorite will do) and pour into a container.
2. Then add six cups of water. I used filtered water.
3. Stir. Stir. Stir until it looks all sludgy like something a child would make using mud and a nearby puddle.
4. Put the lid on it and store it in a place away from sunlight for 24 hours.
Wait 24 hours.
For Part Two, you will need:
A coffee filter. I just used the one from the coffee machine. Other people like to use paper filters or cheese cloth.
1-2 cups of water
1. Open coffee container and stir sludge.
2. Carefully pour coffee through filter into the second container.
3. This may take a while. ‘A while’ meaning ten minutes or so, not hours.
4. Now, at this point, you can just place all the filtered coffee in the fridge and when you want to drink it you can either do half coffee, half water or one third coffee, one third water and one third milk. What I usually do is add 2 cups of water to the filtered coffee and cut out the fiddling about with water in the mornings bit. That way, the coffee is ready to be poured and mixed with milk straight away. The first time you make this, you may want to play about with the amounts of water you add to find the right mix for you but generally I stick to the 2-6-2 method. (2 cups of coffee, 6 cups of water, waaaaait, then add 2 more cups of water)
5. Add ice and milk, if adding, and enjoy.
You may also like: