Recipe: Cold-Brewed Iced Coffee – New York Times

the time has come. we spend 9 months of the year waiting for the days where iced coffee goes down like water. and usually that’s because it IS mostly water, they pack it full of ice. i remember, just like it was yesterday, my first coldbrew experience– at the mudhouse in charlottesville. i think my eyes bulged out of my head as it dawned on me that coffee could be better than the burnt.. stuff.. i found at starbucks or my dad’s bitter, dark sludgey morning “mud.” my coffee palette was forever changed.

why not learn how to make it at home? thank you, new york times. bring it, summer heat.

 

Recipe: Cold-Brewed Iced Coffee

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.

via Recipe: Cold-Brewed Iced Coffee – New York Times.

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