Every iced coffee-lover should know this easy method for How to Cold-Brew Coffee for Iced Coffee! Turning it into Affogato (which means “drowned” in Italian) by adding a scoop of vanilla gelato or ice cream is just icing on the cake.
How about a cold brew?
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.
Affogato
(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, many 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. That being said, if you freeze cold-brewed coffee into ice cubes and add milk as the liquid along with maybe a splash of half and half, it makes a pretty fabulous iced coffee.)
This is how I make cold-brewed coffee for iced coffee (which I read about originally on The New York Times)…
Step 1: Stir together 3 cups cold filtered water and 1/3 cup medium to coarse-ground good quality coffee in a large measuring cup with a pour spout. Cover the measuring cup with plastic wrap and let it sit at room temperature overnight or up to 24 hours.
Step 2: Strain the liquid 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; the French press makes it easy!).
Step 3: This is your cold-brewed coffee! Store it refrigerated until using.
- 3 cups water
- ⅔ cup medium to coarse-ground good quality coffee
- Stir together the water and coffee in a large measuring cup with a pour spout. Cover the measuring cup with plastic wrap and let it sit at room temperature overnight or up to 24 hours.
- Strain the liquid 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; the French press makes it easy!).
- Store cold-brewed coffee in the fridge until using (it will be fine for at least a week, assuming you don't drink it all before then).
- 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 gelato or 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 great quality gelato or ice cream. I typically opt for French vanilla where you can see the little flecks of vanilla bean.
- 1 large scoop good-quality vanilla gelato or ice cream
- ½ cup (120 ml) cold-brewed coffee concentrate
- 1 teaspoon dark chocolate shavings, for garnish (optional)
- Scoop the ice cream into a small glass; top with the coffee and chocolate shavings and serve immediately.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Heavenly! I’ve never cold-brewed coffee, but I’ll try soon. Thanks for the tips.
Cheers,
Rosa
I generally have to be in the mood for iced coffee, but top it with ice cream…and I’m pretty much always in the mood. All the time.
I have a weakness for iced coffee. But if it has ice cream then there’s no telling what I will do. Love this post Faith. It’s amazing how much money you can save making your own.
That coffee looks so wonderful, Faith!!
Fantastic idea, I had not realised that iced coffee had a special technique. Looking forward to trying it! :)
I don’t even like coffee, but I LOVE it in ice cream! This looks delicious, thanks for sharing.
Mmmmm I love iced coffee! I just wrote an iced coffee/cold brew article too. Good minds think alike :)
I guess I learned something new today! I had no idea cold-brewing coffee had its own set of benefits (besides starting out cold). The Affogato looks absolutely amazing and you made it look so beautiful, much unlike the image I have in my head of pouring coffee on top of ice cream! ;)
Love this idea, thank you for sharing.
I love cold brew iced coffee. I haven’t made it often enough yet this year…
I m not a fan of coffee but somehow love it in desserts especially when its paired with choco. Your idea of vanilla ice cream + coffee sounds yum!
Pretty lightning in pictures!
I’ve cold-brewed tea but never coffee. I’ll certainly try this.
Delectable! Thanks, Faith, for sharing it.
Nice method! I will try it today – I hear it’s going to be hot here tomorrow! I usually use my coffee from the day before for my ice coffee, but your explanation about this method being less bitter makes perfect sense to me! Love it!
~Tracy
Those photos are so clear and crisp, they look immensely refreshing! Affogato is probably one of my top two favorite desserts, by the way. Seriously craving one now!
Big fan of cold brewed coffee but always did in the fridge. Will have to try at room temp. And after my cold iced coffee I will have a hot Affogato :-D
Great tutorial Faith!! I love cold brewed coffee :)
I’m not a huge coffee person, but I do like coffee with dessert. Coffee IN dessert sounds like a great idea, too!
I love affogato but have never thought to make it with cold-brewed coffee. I usually do it with cooled expresso with still a little warmth so it forms a crust on the ice cream (and because I am too impatient to cool it properly). Affogato is a terrific instant dinner party dessert that everyone always loves and with your cold-brewed method it will be even tastier.
Lovely photos! I too love Affogato but I must admit, I had no idea it had a name! lol I so want a French press just for my cold brewed coffee-it’s the only way I make it now but I still am using a colander with a double layer of paper towels lining it to strain it. Such a hassle! Lovely post, Faith, I’m certainly glad I have some cold brewed coffee in the fridge waiting till morning b/c you’ve made me crave it!
Oh wow, I need this right about now! When I was a teen, a friends grandmother taught us to cold brew coffee, it was strong but I loved it :)