Iced Coffee

Perfect Iced Coffee

In Breakfast, Drinks by Mandi Flake2 Comments

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.

Iced Coffee

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.

Iced Coffee

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.

Iced Coffee

Perfect Iced Coffee

Yields 6

Easy coffee concentrate made in a french press for the perfect smooth cup of iced coffee.

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

Save RecipeSave Recipe


  • 2/3 cup fresh coffee beans
  • 3 cups water
  • Tools:
  • one french press of at least 32 ounces
  • wooden spoon


  1. Grind the coffee beans until they are uniform but still rather coarse.
  2. Place the grinds in the bottom of your clean french press, and then pour the water over the grinds.
  3. Use the handle of the wooden spoon to mix everything together lightly, making sure that all the grinds are soaking in the water.
  4. Place the top on the french press (do not depress the plunger).
  5. Leave it out at room temperature overnight (at least 8 hours, but no more than 12).
  6. Once the resting time is over, depress the plunger to filter the grounds out of the liquid.
  7. Pour the liquid into a storage jar or pitcher and store in the fridge for a week or two.
  8. Discard the grounds.
  9. To serve, use the biggest ice cubes you have (the more the merrier!) and pour in the coffee concentrate. Add creamer, sugar, and/or syrup to taste and enjoy all summer long!
Recipe Type: Beverage



  1. Pingback: East End Market: Must Eat In Orlando - my cup is full

  2. Pingback: Homemade Flavored Syrups - my cup is full

Share Your Thoughts!