Sitting on the front porch on a warm summer morning with a glass of Cold Brewed Iced Coffee is the best way to start the day! Or get your mid-morning perk during nap time… Or a feeble attempt to survive the afternoon…
Regardless your reason for needing Iced Coffee, it is a delicious treat!
It’s no lie that I’m probably considered a coffee snob. I’m not a fan of cheap coffee that tastes bitter and stale. I need a strong fresh ground dark cup of joe to get my day started. It probably stems from my Coffee Master days at Starbucks.
A hot cup of fresh coffee is usually how my day starts. And sometimes I’ll go for a second one mid-morning or early afternoon. But in the summer heat a cold-brewed iced coffee is much more appealing!
Perfecting the cold-brew is a little tricky. You have to plan ahead just a bit. But like most Real Food meals planning is just a part of the routine! This little cup of heaven is an easy addition to your kitchen routine and the rewards are delicious.
I’ve tried making iced coffee by just pouring regular brewed coffee over ice. But the ice melts quickly and the coffee gets watered down. Instead, the trick is to brew the coffee cold and very strong so that the ice and milk (if desired) don’t dilute the roasty coffee taste.
Choosing the type of coffee for your iced coffee is a personal preference. Some prefer a lighter roast, one that comes from Latin America and has citrus or caramel notes (a lot of the inexpensive coffees like Folgers or Maxwell House are Latin American blends). Those tend to taste bitter to me so I generally prefer a darker roast from the Asia/Pacific region, which has rich earthy flavors. Herbal and floral notes tend to come from the African region.
Once you know your flavor preference, it’s time to make some Cold-Brewed Iced Coffee!
- ¾ cup fine ground coffee
- 3-4 cups water
- Milk (optional)
- Unrefined Sugar or Stevia Extract (optional)
- Vanilla Extract (optional)
- 2 – 1 qt Mason Jars (wide mouth preferably)
- Lid and ring
- Coffee filter and brew basket OR strainer and cheesecloth
- The first step is to grind your coffee very fine. You can do this from whole bean or you can take already ground coffee and grind it finer.
- Place the grinds in one of your mason jars and fill the rest of the way with cold water.
- Put the jar in the refrigerator for 8-12 hours (or overnight).
- Once the coffee is done cold-brewing, filter it out into your other mason jar. I had trouble using a filter and brew basket because of the fine grind so cheesecloth worked a little better because I was being impatient.
- You will end up with a VERY STRONG cold-brewed coffee.
- Fill your favorite Iced Coffee cup with ice and fill about 1/3 of the way with milk or cold water. Add your cold-brewed coffee on top. You may need to test the milk/coffee ratio to your taste. I prefer mine pretty strong! If desired add a little sweetener and vanilla extract for flavor.
- Store remaining Cold-Brewed Iced Coffee in the refrigerator.
You can brew a second or third batch with the used grounds, but it won’t be quite as strong. I usually go for it since it takes a lot of coffee to make cold-brew and I want to be frugal with my fancy coffee.
Cold-Brewed Iced Coffee is a favorite summer drink around my house. I love to sip on it while rocking on the porch with a good book. (Or have it nearby while chasing my toddler.)
It’s a great beverage to sip on during the warm days to get a little boost of caffeine. It’s debatable whether coffee is good for you or not because of the caffeine, but in my opinion, drinking it within reason is fine. I know my limits and don’t go for more just because it tastes good. Although..that is difficult with this iced coffee!
How do you like your coffee? Strong? Hot? Iced? Light?