I made a mental note to try the cold-brewing method to make iced coffee as mentioned on Julie van Rosendaal’s blog this summer. Leave it to me to put it off until mid-September.
I loved Julie’s suggestion of using a French press to do the grunt work, eliminating the need to strain and filter the coffee separately. So after grinding some Transcend coffee we had in the house, I combined 2/3 of a cup of ground beans with 3 cups of water, and let the mixture sit in the press on the counter overnight. In the morning, I refrigerated the mixture after pressing the silt down – nothing to it.
Julie recommends a 1:1 diluting of the concentrated mixture with water or milk, or to simply pour it over ice. We went with the latter suggestion. However, having enjoyed more than our share of heavily-sweetened Starbucks iced coffees, both Mack and I have ended up with a need for sugar to override the bitterness. So I quickly made up a batch of simple syrup, and used a spoonful or two to help balance the iced joe.
Iced coffees in our drinking jars
The result was a great patio drink – not too strong, but not watered down. And best of all – so easy to make!