I am not sure where you are, but for us in Chicago, it has been unseasonably hot for March (like 85˚ hot!). And on recent mornings, I have gotten that summertime craving for a tall cup of iced coffee. Trips to McDonald’s and Starbucks every morning, however, can get pretty pricey. I have also had really bad “iced coffee” at most independent cafes. You know…where the girl behind the counter pours hot coffee over ice cubes and calls that iced? I am not sure if you ever have experienced this, but if you are like me and need coffee to make peace with the world in the morning, you can’t drink swill such as this. It’s so bad, you might just want to kick someone in the knees. Sorry, but I get a little violent about coffee. Ask my coworkers. Nothing sets me off more than being left a half cup of coffee in the pot with not even a fresh pot started! I think the whole world should spend at least 6 months waiting tables to learn proper kitchen etiquette.
But I digress.
Hot coffee chilled in the fridge and then poured on ice can work. I’ve done it myself with left over coffee. It’s not a bad thing to do during the summer, actually. I keep a sealed pitcher in the fridge and I just keep storing left over coffee in it. It’s a great way to not waste good coffee.
But the best iced coffee is cold pressed. When it sits in cold tap water for an extended period of time, it slow brews without heat. The slow brew in cold water is something magical. What is created is a creamy, less bitter cup of coffee with caramel/mocha undertones. I think you can taste a lot more of the layers of coffee.
If you feel that pouring this deliciousness over ice cubes waters things down, you can pour coffee into ice cube trays to make coffee ice cubes! I myself don’t mind just plain ice, but that’s just me.
You will need a Bodum French Press to make cold-press coffee. I am not sure if there are other ways to make it, but if you know of some, please comment below! Now there is still time tonight…give it a try!
Home Brewed, Cold Press Iced Coffee
1: In a coffee grinder, pour 7 Tbsp. scoops of strong coffee beans (we use Costa Rican or Sumatra dark roasts). Grind for 16 seconds while shaking. Then hit it 2-3 more times for good measure.
2: Pour into the coffee press.
3: Add cold water to about 1 1/2″ from the top. Give it a good stir. Place the wire mesh top on but do not press down. Let sit at room temperature, undisturbed, for about 6-8 hours or overnight.
4: In the morning, press down until all the way down. Pour the concentrated cold press coffee in a larger lidded container. Pour about the same quantity of ice cold water into the concentrated coffee. I prefer it equal parts coffee concentrate and water. But if you prefer a really strong brew, you might want to pour less than equal amounts and taste it, and see how much water you want.
5: Pour over ice, and dress up as you want! I usually pack up my lidded container to work and keep it in the fridge so I can drink it all day…and share with my pals.
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