Just as the cool air of the dairy section hit my face I saw it for the first time in all it’s rich brown glory! Half gallons of brewed black iced coffee from Starbucks. At $4.99 a container I picked it up, refrained from hugging it, and placed it right in my cart. I knew that I was on my way to daily iced coffee perfection.
This relationship lasted for about 2 months before I realized I was starting to add 2 containers to my cart to get through one week. My consumption totals were beginning to make it a non-thrifty habit.
That’s about the time that I remembered going to a baby shower several years ago where the hostess had made the most amazing iced coffee I had ever tasted and she had made it using a cold brew process.
Truth be told, hot brewing coffee for cold consumption just isn’t the same. It always seems weak and watered down to me. After a few months of experimentation, I have mastered my own craft of making the perfect cup of iced coffee and now I’ll share my cold brew process with you!
- 3 & 3/4 cups of your favorite ground coffee.
- A large 1 gallon pitcher
- Flour Sack Kitchen Towels (I got mine at Target) Aunt Martha’s White Flour Sack Dish Towels, Size 28-Inch by 28-Inch, 2-Pack
- Metal Mesh Sieve or Strainer
- Large Bowl
Grind your coffee or purchase pre-ground coffee- it’s totally up to you.
In my experiments I figured out all the math calculations for you so you should be able to measure out 3 & 3/4 cups of coffee grounds for one gallon of iced coffee. If you want your coffee to be STRONG go for 4 cups.
Add your water. I’m a tap water person myself, but if you want to be fancy you could use a gallon of spring water or whatever fits your fancy. Just fill the pitcher all the way to the top. As in dangerously close to the top.
Put the lid on and stick it in your refrigerator for around 8 hours. Personally, I make my brew on Friday night before I go to bed and then wrap up the process the next morning. Then I know it’s had plenty of time to marinate and I have a fresh cup on Saturday morning!
After your coffee has had time to cold brew in the water, in your fridge grab a nice BIG bowl and your metal sieve or strainer. You need to the strainer to be smaller than the diameter of the bowl or your gonna have a mess.
Carefully and slowly begin to pour the coffee from the pitcher into the middle of your towel inside your strainer. Keep the strainer over the bowl to catch the coffee. The towel and strainer combo will catch your coffee grounds.
As you pour, you may need a spoon or fork to scrap the grounds out of the way as they build up inside your strainer. If they start to clog up the strainer, your coffee will get closer and closer to the top of the strainer while it waits to fall through. If you scrap the grounds away from the center of your strainer, the liquid should continue to strain into the bowl below.
When you are done, you’ll have this glorious bowl of coffee. I simply rinse the rest of the grounds out of my coffee pitcher, clean it a little and then use a measuring cup with a spout to pour all the filtered liquid back into my pitcher.
That’s how I make my weekly supply cold brew iced coffee recipe. I hope that you will enjoy it this spring and summer as much as I do!
What’s your favorite creamer or addition to iced coffee?