This weekend I discovered the beauty of cold brewed coffee. Oh my.
I am a coffee addict…with standards. I love coffee, but I’m picky about how I like it. I usually have a cup in the morning and, around 2:00 in the afternoon, I hit a slump and usually go for another cup then. But, when the warm weather strikes, I tend to crave iced coffee in the afternoon, so I sometimes hit a drive-thru…lots of cream, no sugar (and then I add my own stevia to add just a touch of sweetness).
Now that we are living on one income, I’ve gotta curb my drive-thru habits. I’ve tried making iced coffee at home and it usually sucks. In a pinch, I have brewed a cup of coffee, let it cool a bit and then just added ice, cream, and sometimes a sweetener. I always regret it when I make it like this. I end up with mostly melted ice, floating on the top of a watered-down, completely unsatisfying beverage.
Ok, so you would think that to solve this problem, you could just brew a pot of coffee and chill it in the fridge. I’m afraid it ain’t so. It’s just not the same. The depth of flavor just isn’t there. You need a brew that can compete with all the cream and ice that make an iced coffee so awesome.
So, I decided to experiment. We have a discount store around here where I can pick up coffee for about $2-$3 a pound. Last time we went, Michael accidentally grabbed an espresso, so it’s just been sitting in the closet because we didn’t really like it brewed in the traditional way and I rarely break out my espresso maker.
The method is simple. Dump coffee into a pitcher or other container. Add cold water. Stir. Allow to sit overnight or for about 8 hours. Strain off the coffee grounds. Refrigerate and enjoy!
I can’t believe I had this amazingness at my fingertips all this time and didn’t even realize it! And it’s mine, all mine! (Michael doesn’t like iced coffee…and he’s a crazy person, did I mention that?)
Let me guess…you’d like me to be a little more specific with my instructions. I can do that.
- I used a 1 gallon pitcher
- I used approximately 1/2 of the bag of coffee (maybe a bit less)
- To strain it, I poured the brewed coffee and grounds through a fine mesh strainer, lined with a paper towel (no fancy-schmancy cheesecloth over here).
- That’s it. Really.
If you haven’t tried this yet, what are you waiting for? Don’t look at me, ’cause I’m not sharing any of mine.