The time and temperature has come to ice your caffeine and I’m not talking about unhealthy soda drinks. It’s been firmly established once and for all that COFFEE is actually GOOD for you. And what is a better spring and summer way to indulge your caffeine craving than with iced coffee? Real iced coffee. Flavorful iced coffee.
After reading this you won’t want to simply take the dregs of the morning’s brew and pour it over ice cubes. You will want to make an iced coffee worthy of serving. Let’s start with the proper way to “brew” your cold caffeine. This process reduces acidity while enhancing the beans complex flavor notes. For six ounces of iced coffee follow the directions below. Keep in mind that it’s best to make iced coffee in small batches since it will get bitter after a day or two.
COLD BREWED ICED COFFEE
STEP 1: Pick your desired brand of bean (Columbian, Jamaican, domestic, imported, etc)
STEP 2: coarse grind the beans
STEP 3: in a small pitcher whisk together 1/3 cup ground coffee and 1-1/3 cups purified cold water until all lumps are gone.
STEP 4: Cover tightly and refrigerate for at least five hours or overnight.
STEP 5: Strain the liquid through a coffee-filter lined strainer over a tall glass of ice. Press it through using a spatula.
Now comes the fun. Add just about anything you want to your cold brewed coffee and stir. Condensed milk, coconut milk or almond milk. Add cinnamon, with or without a variety of spices you may already have in your spice rack: a pinch of ground coriander, anise or pumpkin. Add a couple dashes of vanilla or caramel extract. The possibilities are endless and there are healthful benefits too. For imbibers… there’s always Bailey’s Irish Cream or Kahlua.
You can go totally coffee cray-cray and use coffee ice cubes for that extra jolt. Brew some regular coffee, let it cool, pour into ice cube trays and freeze.
Add a touch of sweetener to the coffee before you freeze it if you so desire. Or add regular or flavored cream.