Summer is Right for Cold-Brewed Iced Coffee

In the winter (or what passes for winter here in LA) I can’t get enough of tea.  Strangely enough though, once the warmer temperatures hit, I turn to iced coffee.  And while iced coffee may well be one of the least expensive things on your local coffee shop’s menu, it’s super easy to make at home. So easy, you’ll be rolling in the dough with all the money you’ll be saving this summer.

The key is to make sure you use good coffee (says the girl that’s just using whatever she has lying about).  I’ve noticed that when I don’t use good coffee, it can be a tad more bitter (think: Starbucks). The cool thing though, you can easily adjust the strength and the flavor – see my modifications below.

Cold-Brewed Iced Coffee

Swiped from Smitten Kitchen who adapted it from The New York Times

Yield: Two drinks

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.

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.

My Modifications:

  • I typically make double or triple batches so I have a jug ready to go whenever the mood strikes in the fridge.  Consider yourself warned, I think this results in a much stronger blend so either add more water or milk. But it’s already chilled and doesn’t require ice.
  • I don’t measure the water, I just eyeball it.  I like mine with lots of milk, so I probably add more milk than the average person – so I use less water.
  • I like to sweeten the entire jug (at least lightly), so it’s totally ready to go.
  • I strain my concentrate just using a coffee filter.  It takes a bit longer (it’s one of those single cup brew cones), but it works just fine.
  • I’ve found that using a wide mouth jar (right now, a recycled quart canning jar) makes cleaning up after the sludge of leftover grinds MUCH easier (especially compared to the glass juice carafe that I used last year).
  • Using either flavored syrups like Torani or flavored creamer makes for a lovely, decadent coffee.
  • I tend to let my sludge concentrate do it’s magic overnight – though to be honest, I’ve never timed it.


And if you want something yummy to eat along with your high octane iced coffee might I suggest Blueberry Boy Bait (again from the Smitten Kitchen site).

1 thought on “Summer is Right for Cold-Brewed Iced Coffee

  1. Pingback: Where to Find Good Iced Coffee in Los Angeles | My LA Blog

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