Java On Ice

I have two cups of coffee each day--one with breakfast, and a second mid-afternoon (or after I get home from work).  During the summer, instead of having the afternoon cup hot I pour it over ice.   That does the trick, but the result is nowhere as good as coffee-shop quality iced coffee.

Last week I found a recipe for cold-brewed coffee, which is made specifically for iced drinks.  The recipe looked easy (there were only two ingredients) but time consuming (twelve or more hours of setting time, plus extra time to filter out the grounds).  I finally got around to making some last night,  strained it this morning before I left for work, and put it in the refrigerator to chill.  This afternoon I made a glass using skim milk and agave.  YUM-O!  My drink was smooth, rich, and flavorful. 

I can't wait to have another cup tomorrow.

Cold-Brewed Coffee

For coffee:
3/4 cup Ground Coffee
3 cups of room temperature water

For serving:
Milk, half and half, or water
Sweetener (simple syrup, agave, or honey)
Ice

Place the coffee grounds in a pitcher, add the water, and stir to combine. Cover and let set at room temperature for 12-24 hours. (The longer the time, the stronger the finished result).

Fit a coffee filter into a fine sieve and place sieve on top of a clean pitcher. Slowly pour coffee through the filter, then discard the grounds.

Chill until ready to serve. For each cup, pour 1 part coffee and 1 part milk, half and half, or water  over ice.  Sweeten to taste.

Five years ago today: Be Careful What You Wish For-You Just Might Get It