It’s time to transition from hot, freshly brewed coffee to refreshing cold brew. We’re saying “hello again” to an icy cup of joe on a sunny day, strolling through the park. Our favorite way (and the secret technique) to drink iced coffee is to pour chilled coffee over coffee ice cubes. It takes a bit of planning, but its full, rich flavor makes the wait worthwhile. We suggest making it in the afternoon or evening if you want to grab and go the next morning. The ideal type for this cold beverage is a blend of medium-roasted beans with moderate acid. Using a dark roast and beans high in acid produces a sharper, more bitter result. We know you won’t pass on learning the secret to making a perfect cup every time, so here’s how to manage your spring and summer caffeine fixes on the cheap.
1/3 cup medium-coarse ground coffee
1 ½ cups of filtered water
Coffee ice cubes (to make coffee ice cubes, it’s best to brew some of coffee, let it cool to room temperature and then pour into an empty ice tray to freeze.)
Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight.
Strain the coffee through a large paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours.
Fill a tall glass with coffee ice cubes. Pour in the cold-brewed coffee. Sweeten to taste. Add milk as desired.
Notes: Cold-brewing makes coffee with more aromatic, complex flavor and less bitterness or acidity than hot-brewed coffee.