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 |
Iced Coffee
adapted from The Pioneer Woman blog
for concentrate
2 quarts cold water
2 cups ground coffee beans
1 cup sugar, more to taste
for iced coffee
Ice cubes
Milk
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.
4 comments:
I love to to go late evening shopping, which is impossibel in europe, cause the shops close by 7 pm and here in goa there are no supermarkets.
I ll try out your ice coffee one of these days!
By the way I love the way u write your articels, very entertaining and interessting. =)
Love iced coffee! Especially an iced mocha cappuccino. Perfect for the 4 p.m. doldrums.
awesome, Lucy! I like my hot coffee as lattés and my ice coffee strong, tempered by milk and lots of ice. I have not done this cold brew method, but have read about it (maybe a Japanese method?) Anyway, will have to try.
Thanks for this tutorial, Lucy! Ice coffee is my summer afternoon pick-me-up of choice. But while I always brew iced tea, I always go out for iced coffee. I'll have to try this.
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