on Jul 5th, 2007Cold-brewed iced coffee
With or without sugar, I’m simply not an iced tea fan. I like hot tea just fine in cold and cool weather, but come summer it’s not something I want to drink.
Coffee’s another story. I drink it every day — sometimes all day — and I do enjoy it iced, so I was intrigued to read about cold brewing the iced version last week in the New York Times. Author Cindy Price said it makes a considerable difference, resulting in an almost-chocolatey taste without any bitterness from hot-brewing. Having tried it now, “silky smooth” is the way I’d also describe it. No wonder she was thrilled to find a shop selling it.
But at two bucks a pop, thank you.
So she did what I certainly would have and looked into making it at home, even discovering online a $30 system for cold-brewing. Then, proving we are cut from the same cloth, she figured out that a Mason jar and a sieve could get the job done for next to nothing. It’s simple, really. Just put ground coffee into some cold water and leave it for several hours. Strain it and mix the resultant concentrate with water.
Of course I did it, using a 2- cup Pyrex measuring cup for the brewing and a single-cup Melitta brew basket and filter for tidy straining. I haven’t yet taken her suggestion to freeze some concentrate in an ice cube tray so the goodness doesn’t get diluted as the ice melts — it’s so chilly here I used no ice at all — but I will.
The article is already archived, putting it behind the $4.95 Times Select door, but this permalink should take you there for free. That’s five bucks you can spend on coffee.
Cold-Brewed Iced Coffee
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.
Yield: Two drinks.
NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.
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Ah, café con hielo. Always my late night favourite, on a hot Spanish summer’s evening.
But as it’s a teeming July here in England, I think I’ll stick to a hot cup of Rosie Lea instead.
I understand on both counts and certainly, I do love a cup of Rosie when I’m in your neck of the woods.
I probably shouldn’t admit this, but my favorite summer beverage in England is Pimm’s!
I LOVE iced coffee! I’m really not a fan of hot liquids. I hafta admit to adding a little cocoa and cinnamon too though….
*THANK YOU!* for your BIG vote! WOW! I *can’t wait* to return the favor, because I really love your blog and think EVERYONE should read it! (((((HUGS))))) sandi
You definitely have to try iced coffee this way, sandi. No bitterness or harshness at all. It’s amazing!
And {{{thank you}}} for the kind words! If I get nominated in a few months, you’ll be the first to know.