Iced-coffee has become a massive hit around this house in recent summers.  It’s similar to iced-tea but even more delectable – after all it goes well with a splash of cream and honey and is just wonderful.

Most places I’ve been to brew iced-coffee by pouring hot coffee or espresso over ice.  The initial coffee melts and more ice is required to cool the drink to the ‘iced’ level that you’d expect.  All of that melted ice means additional water has entered your beverage and this leads to unpredictable results (nonetheless they are usually yummy and this is great in a pinch).  This random addition of water is what got me interested in learning to make cold-brew coffee although I quickly discovered a higher motivation: the flavor.  Many people say cold-brewed coffee removes the bitterness from the final product but I’d argue that it’s still there and that the biggest benefit is that the coffee actually tastes like it smells.

When making cold-brewed coffee, it’s ok to make it too strong.  You can dilute it with (measured amounts) of additional water to get it to the exact temperature that you want.  I actually prefer to start too strong and then back it off.

The process is super-simple; it’s essentially an infusion of water and ground coffee.  Serve straight or sweetened with simple syrup (sugar and water) or honey and add cream if you want to enter the lap of luxury.  The only downside (if you’re impatient) is that the process takes almost 24 hours to complete so be prepared to wait.

Iced-Coffee is traditionally a summer beverage.  But you’ll soon see why I’m making it in the winter (something to do with the featured cocktail for Monday’s preserve swap)…

A picture of the process in-action is on the left; the dregs of the grounds after filtering are shown on the right (I’m sure my fortune is in there somewhere):

Ingredients

• 1 heaping cup of whole coffee beans, preferably freshly roasted.
• 7 cups of water

Directions

1. Grind the coffee beans as fine as they will allow: the smaller the pieces, the more surface area they will have with the water and the more infusion that will occur.
2. Place the coffee grinds at the bottom of a large pot (I use our giant mason jars that are almost 2 liters/ 2 quarts).
3. Cover the coffee beans with the smallest amount of very hot tap water that’s needed to cover them.  Swish the mix around, adding a bit of water if needed.  Hot water tends to pull flavors out of dried goods better than cold (just don’t use boiling or you negate the purpose of cold-brewing).
4. Allow the mixture to sit for a while; 15-30 minutes will do.  Don’t be surprised that it almost dries into a paste.
5. Fill your vessel with cold water.
6. Set mixture aside for 10-15 minutes.
7. You will notice that the beans will have floated to the top and have formed a semi-stiff disc.  Stir this to incorporate the grounds back into the water.
8. Cover/ put a lid on it for 20-24 hours.
9. Strain multiple times.  I’m a big fan of using multiple strainers to save time. I started with a rice strainer, moved to a fine sieve and then strained it twice through paper.
10. Chill to serve.

If you’re aiming for the best iced coffee, chill the liquid (in it’s entirety or in glasses) in the freezer and serve WITHOUT ice.  I know that sounds counter-productive, but as my Acadian Grandfather taught me, “cold eats cold.”

If this idea tickles your fancy, tune in Saturday morning to see a significant twist on the same theme…