When I lived in Florida I became a little bit of an iced coffee junkie. I developed a Starbucks-almost-every-morning ritual without realizing how easy (and cheap!) it is to make cold-brewed coffee at home.
Why do I need to cold-brew my coffee for iced coffee?, you ask. Can’t I just brew up a pot the regular way and let the coffee cool down? You can indeed. But hear me out…even though it takes a little bit of planning ahead since you’ll need to brew the coffee the night before, it is ridiculously easy to make – it’s actually less work than brewing a regular pot of coffee. And if you just use regular coffee that’s been chilled, it won’t be nearly as good as if you use cold-brewed. Here’s why…
When you use the cold-brewing method, coffee is never heated; in this method, the coffee grounds basically steep in room temperature water for about 12 hours and then the liquid is double strained to remove the grounds. The result is a coffee concentrate that’s much less bitter than normal, has low acidity (so it seems naturally sweeter), and is nuanced with all those flavor notes that coffee connoisseurs love.
(Side Note: I want to mention coffee ice cubes for a second. I think they’re a cute and clever idea, but with cold-brewed coffee, there really isn’t any need for them. This is because cold-brewed coffee is pretty concentrated stuff; to make iced coffee, most people dilute cold-brewed coffee at about a 1:1 ratio with water. So all you have to do is use a little less water to account for the ice melting.)
This is how I make my cold-brewed coffee…
Cold-Brewed Coffee (Adapted slightly from The New York Times’ recipe for Cold-Brewed Iced Coffee)
Yields 3 cups of cold-brewed coffee concentrate
3 cups water
2/3 cup medium- to coarse-ground coffee
1. Stir together the water and coffee in a large measuring cup with a pour spout; cover and let it sit at room temperature overnight (or about 12 hours).
2. Strain through a fine-mesh sieve (or a regular sieve lined with cheesecloth) into a French press; insert the French press plunger and slowly press down (this is the 2nd part of the double straining). Store refrigerated until using.
3. For iced coffee, fill a tall glass with ice and add equal parts of coffee concentrate and water (or to taste). If desired, add cream/milk and/or sweetener to taste.
So, what is Affogato? It’s just a scoop of vanilla ice cream topped with a shot of espresso. And it is so good. (Basically just a coffee float!) In warmer months I like to use cold-brewed coffee concentrate instead of espresso when I make Affogato, but of course the trick is to find a good ice cream too.
1/3 cup (about 1 1/2 scoops) Edy’s® Slow Churned Light Vanilla Bean Ice Cream
1/3 cup cold-brewed coffee concentrate
1 teaspoon dark chocolate shavings
Scoop the ice cream into a small dish; top with the coffee and chocolate shavings and serve immediately.
Edy’s® Slow Churned Light Ice Cream is churned slowly for all the rich and creamy taste of regular ice cream, but with half the fat and one-third fewer calories. Now that’s a reason to smile. Give a smile with Operation Smile: http://www.facebook.com/EdysIceCream.
What is Operation Smile? For every ice cream smile captured in a photo and uploaded to Edy’s Facebook page, Slow Churned will donate $5 to Operation Smile. By the end of the summer, the goal is to give away more than 25,000 scoops of ice cream, capture 25,000 ice cream smiles, and gift 500 surgeries/smiles to children in-need.
Disclosure: Compensation for this post was provided by Nestle via Glam Media. The opinions expressed herein are mine and are not indicative of the opinions or positions of Nestle.