Once the domain of caffeinated hipsters, iced coffee has hit the mainstream in recent years and is available in coffee shops, fast food chains, and some gas stations. So why is it so disappointing when you make it at home?
It may seem simple to pour freshly brewed coffee over ice, but doing so almost entirely guarantees that you'll end up with a cold drink that's depressingly weak, bitter, or both. For those looking for that perfect glass of iced java this summer, there's a better way:cold brew coffee.
Cold brewed coffee could more accurately be called concentrated coffee. Using a much higher earth-to-water ratio produces a brew that is almost three times stronger than the coffee in a drip coffee maker, but with about a third of the acidity. The result is a full bodied beer that is remarkably smooth. Strong but never bitter, it is meant to be diluted with ice, milk or water. This is iced coffee the way it was meant to be.
This can't-miss coffee concentrate will keep its flavor for a couple of weeks in the fridge. Serve over a glass filled with ice and add as much milk as you like. Deceptively smooth, this material is super strong and will stay thinned at a ratio of three to one or even more.
Cold brewed coffee could best be described as concentrated coffee. Steeped in cold water, cold brew coffee has about a third of the acidity of drip coffee, but is much stronger and is meant to be diluted before serving, making it the perfect choice for coffee lovers. ice cold, often disappointed by a bitter beer that is diluted when poured over ice.
Place one pound of your coffee grounds in a gallon container. If you grind your own, use a coarse grind to minimize cloudiness. Some recommend a light roast, others dark roast. Use your favorite and you can't go far wrong..
Fill the gallon container to the top with cold water. If you're measuring quantities, it shoots about 10 cups of water to a pound of coffee, but there's plenty of wiggle room.
Stir gently, making sure the grounds are thoroughly moistened.
Put a lid on the container or cover it with plastic wrap and walk away. Let stand at least 12 hours at room temperature..
Line a fine mesh strainer with cheesecloth and place over a second gallon container. I use a clip to hold the filter to the rim of the glass to reduce the risk of spillage. Slowly pour the steeped coffee into the strainer to separate the grounds.
The effort can take a while. Allow the coffee to brew at its own pace. Once fully brewed, discard the grounds and transfer the cold brewed coffee to a covered container for storage in the refrigerator. Expect a yield of approximately 8-9 cups of concentrated coffee.
Cold brew coffee will keep its flavor for two to three weeks under refrigeration. The flavor is so mild, it's easy to forget it's meant to be diluted at a ratio of 1:3 or more. Add water or milk to taste and enjoy rich, flavorful coffee that will keep beautifully, even in a glass filled with ice.
