Wednesday, June 1, 2011
Summer Survival Iced Coffee
Cold-Brewed Iced Coffee
With thanks to the New York Times and a bunch of web sites.
2/3 cup ground coffee
3 cups cold water, plus more for finishing
Whatever you take in your coffee
Place the ground coffee in a pitcher or bowl. Cover with 3 cups water. Let stand at room temperature for 12 hours or overnight.
Using a fine-mesh sieve, strain the coffee into a small bottle or pitcher. (Here is where I split with the other sources. Some suggest a double-straining method, using a sieve and then a coffee filter or cheesecloth to get the last bits of ground coffee. A single straining works fine for me, because any ground coffee left in the mix will settle to the bottom and can be avoided. Up to you.)
Refrigerate the mix until you need it. To use it, pour equal amounts coffee and water over ice. (Use less water if you like, but remember that the coffee mixture is very strong.) If you really want to get fancy, you could also make a batch of ice cubes out of it, but that's more trouble than I can handle in summer.
Add whatever you need (while I usually drink coffee black, I do like a little skim milk in iced coffee).
Drink. Feel cooler.