Rose: Brew-at-Home Iced Coffee

Iced coffee and I have had a love affair for years. There’s just something super refreshing about coffee at its coldest temperature, especially on a hot summer day. I drink between 8 and 12 ounces of coffee a day, and by this time in July, I’ve had it with the hot stuff. While brewing your own iced coffee at home takes a bit of time and effort at home, it’s totally worth it. After trying a few different home-brewing techniques, I’ve landed on one that is just right.

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Have you ever purchased iced coffee that you could barely stomach because it was too bitter? This is the result of making hot coffee and then cooling it down later with ice. In terms of science, this is the result of a chemical process called oxidation, which happens when coffee sits for too long. So if you brew your coffee and ice it way later, you’re turning the good stuff into an acidic, bitter mess.

There are a couple of ways to make good iced coffee. Some swear by icing coffee as the hot water is poured. You can do this with a Keurig by purchasing “cold brew” K cups, filling up a mug with ice and letting the coffee melt the ice. However, I’ve found a different method that takes a bit more time and tastes way more delicious.

What You Need

  • A french press
  • Ground coffee (or coffee beans, if you have a grinder)
  • Water

Directions

The steps are pretty simple.

  • Fill your french press up with the ground coffee, perhaps about 1 inch from the bottom of the glass.
  • Now, add cold water to the press and stir with a spoon.
  • Let this mixture sit for the next 12 hours on the counter. It should be at room temperature.
  • Then, push the press down (so the grounds go to the bottom).
  • Pour your coffee into a separate pitcher. Now add that same amount of water to the pitcher (I usually eye-ball this, but you should aim for one cup of coffee to one cup of water.)

Add coffee to a glass. Pour your coffee into that. Add your half n’ half, and enjoy!

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2 thoughts on “Rose: Brew-at-Home Iced Coffee

  1. I bought a french press a few years back for this exact process. I love iced coffee in the summer when it’s already over 80, sometimes 90 degrees during my morning drive to work! The only downside is that I have to buy half n’ half or make cream/sugar cubes. With hot coffee I use the cheap and not-so-good-for-me option of generic powdered creamer.
    Bonus tip: Freeze a batch of iced coffee in ice cube trays, add a cube or two to your glass and then your iced coffee stays cold longer without getting watered down with melted ice!

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