|Coffee beans. Lucy Mercer/A Cook and Her Books|
For years, I liked my coffee "Airplane" style, if you know what I mean. (and if you don't get the reference, it's ok, we'll just move on). Every morning, I plop a filter followed by two scoops of medium roast into the basket, pour in 4 cups of water and let it brew. No cream, a little bit of Splenda, and I'm good to go. Until this summer, when I discovered bliss in a grande cup - the iced coffee.
|Iced coffee. Lucy Mercer/A Cook and Her Books|
adapted from The Pioneer Woman blog
2 quarts cold water
2 cups ground coffee beans
1 cup sugar, more to taste
for iced coffee
Flavored syrups such as hazelnut or chocolate, optional
1. To make the concentrate, in a large container with a lid, stir ground coffee into water. Cover with lid and leave at room temperature for 8 hours or overnight.
2. Line a strainer with a coffee filter or cheesecloth and place over two-quart container with lid. Carefully pour cold-brew through the filter and discard the detritus (coffee grounds), in a composter, if you have one. Stir in sugar to taste, cover with lid and place concentrate in refrigerator where it can stay for a couple of weeks, until ready to make iced coffees.
3. When ready to make the beverage of bliss, remove concentrate from refrigerator. In a tall glass, over ice, pour in concentrate, then milk. I like a ratio of 50/50, but this is a very personal thing, depending on the type of bean that you used, the level of sweetness you like and the richness of the milk (whole v. skim, etc.). Stir in syrup, for a flavor kick. Add a straw and keep by side your side all afternoon, taking a sip every now and then, to get you through that evening supermarket trip.
|Iced coffee with milk. Lucy Mercer/A Cook and Her Books|
Text and images copyright 2011, Lucy Mercer.