Brewing coffee and icing it isn't all that hard, but cold-brewed coffee is a different, more flavorful kind of drink. It takes some night-before planning, but it's easy and makes for great warm-weather mornings.


How to make iced coffee Spring has sprung here in New York, and it's that time of the year again - time for iced coffee! Read more

Photo by thebittenword.com.

Matthew Yglesias at the Internet Food Association blog writes that it's really a matter of overnight cold-brewing and straining. First, gather up 1 cup of coarse-ground coffee and stir it into 4 1/2 cups of water, or strengthen the mix to taste. After that:

... Stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture. If your strainer isn't fine-meshed enough (mine isn't) you can supplement it with a paper coffee filter. Now you've got a delicious pitcher of coffee concentrate. Pour some over an ice cube and enjoy!


Some mornings just aren't conducive to loading, watering, and waiting for the drip machine to do its thing, and icing brewed coffee can have mixed, often watery results. This sounds like an alternative, and an evening project a lot of coffee drinkers could get into.

Cold-Brewed Iced Coffee [via Serious Eats]