Later On

A blog written for those whose interests more or less match mine.

Iced coffee

with 2 comments

I made this last night and just had a glass. It’s wonderful.

Cold-Brewed Iced Coffee

Time: 5 minutes, plus 12 hours’ resting

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.  [If you want to make a larger batch, use 2 1/4 cups of water to 1/2 cup ground coffee. – LG]

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Yield: Two drinks.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave. [The hot version tastes like instant, IMHO – LG]

The background article includes this information:

Cold-brewed coffee is actually dirt simple to make at home. Online, you’ll find a wealth of forums arguing for this bean or that, bottled water over tap, the 24-hour versus the 12-hour soak. You can even buy the Toddy cold-brew coffee system for about $30.

But you can also bang it out with a Mason jar and a sieve. You just add water to coffee, stir, cover it and leave it out on the counter overnight. A quick two-step filtering the next day (strain the grounds through a sieve, and use a coffee filter to pick up silt), a dilution of the brew one-to-one with water, and you’re done. Except for the time it sits on the kitchen counter, the whole process takes about five minutes.

I was curious to see how it would taste without all the trappings. The answer is, Fantastic. My friend Carter, something of a cold-brewing savant, turned me onto another homegrown trick: freeze some of the concentrate into cubes. Matched with regular ice cubes, they melt into the same ratio as the final blend.

Written by LeisureGuy

29 June 2007 at 11:58 am

Posted in Caffeine, Drinks, Recipes

2 Responses

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  1. I have been using the Toddy system for quite a time as we received it as a gift–we love it! I use a 12 oz. can of french roast with 8-9 cups of tap water and leave it brew for about 18 hours–I like strong coffee and my wife prefers it weaker so we both can have our like by varying the amount of the concentrate used–I use a large mug , about 18 oz. and so I use 2.5 0z of concentrate–the taste is great, the acid is greatly reduced and there is no waste as nothing is thrown out!

    Hal Yutesler

    30 June 2007 at 4:07 am

  2. I used the quite similar Filtron system for a while. The Tip-n-Pour Dispenser is quite handy, BTW, and can be purchased separately at the link (scroll down). I did find that hot coffee was lacking something—probably acid—that I was accustomed to, and ended up tasting (to me) more like instant coffee. But now I find the iced coffee simply delicious.


    30 June 2007 at 5:25 am

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