Cold-Brewed Iced Coffee (Hot, too)

Photo courtesy of Kanko'

One of my favorite summer drinks is iced coffee. A jolt of caffeine and a hit of sugar, mellowed by a bit of cream is the best way to start the day.

The thing is that, if I buy iced coffee – from Starbucks or Dunkin Donuts or even the coffee bar at Wegmans – I’m out about $3 each day, which, if you remember your multiplication tables, can add up to $21 a week.

That’s a lot of cash for a beverage, especially when it’s watered down, overly bitter and not alcoholic. (Plus, I could use that money to buy something at deep discount from Anthropologie.)

So I’ve started making my iced coffee at home, using the cold brew method. It’s very simple: mix ground coffee with water, let it sit for 12 hours, filter out the grounds, then mix the coffee concentrate with water and ice for a delicious iced coffee. If you’re in the mood for hot coffee, mix the concentrate with water in a mug and nuke it in the microwave and –-bam-- hot cold-brewed coffee.

It’s easy, it’s fun, it tastes good. What are you waiting for?

Cold-Brewed Iced Coffee (source)

1/3 cup ground coffee (medium-coarse grind is best)
1 1/2 cups water
Milk & sugar (optional)

In a pint jar, stir together coffee and water. Cover and let rest at room temperature overnight or 12 hours.

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 and sugar.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.

Yield: Two servings.