What brings pep to your summer mornings? Here in North Carolina the humidity and heat begin to be oppressive by 9 am, so I skip a steamy cup for some iced coffee. Now, you may have had mixed experiences with iced coffee, and while the word has gotten out over the past several years as to why, I still know many coffee-loving friends who don’t know the secret, so I thought I’d share it with you!
The key to the perfect cup of iced coffee is to not brew it hot… As in NEVER warm up the water for your coffee if you want it iced. Think of how gross that cup of cooled drip coffee is when you forgot about it on the counter…. If it was that bad then, why would you want to just add ice and call it iced coffee? Okay, so there is another way that does involve heat, called the Japanese method, but I strongly prefer the simplicity and stability of the cold concentrated version. All you need are fresh grounds, cold water, a container, and a little time.
As any southern girl worth her iced tea knows, hot beverages absorb more sugar than cold, so this version of coffee will be unable to absorb as much sugar as its warm counterpart. I will be putting together a post on beverage syrups this week that will help the sweet coffee lovers out there figure out how to get the flavor where you like it.
My preferred method is to brew the coffee in my french press. It saves so much time by avoiding straining and then double straining as well as making the pouring mess-free. The recipe below uses a French Press Coffee Maker of approximately 34 ounces. If you don’t have one, I’d suggest checking out the directions over at the New York Times so that you can easily adjust to your tools and quantity.