Here’s my summer-time recipe for cold-filtered iced-coffee. If you have had iced-coffee before but it was normal hot-brewed coffee, well, please be seated before taking your first sip. : – )
- Measure 8 tbs ground coffee into a quart mason jar – a nice full-city roast would be good, or a good breakfast blend, or … oh just about any good fresh coffee will do because some coffee is better than no coffee.
- Fill the jar with some nice water, give it a stir and put on the lid
- Place the jar on your kitchen counter, not in direct sun, overnight or 8 hours
- Strain. I use the gold-wire filter that came with the coffee maker, straining it through twice so that the coffee ends up back in the mason jar.
- Refrigerate the black gold, elixir of life, uh, the coffee.
- Put some crushed ice in a tall (or grande, or vente) cup, pour in some coffee until about 2/3 full
- Top off with cold water
- Add a little Torani caramel or vanilla bean, perhaps a little cream. To taste
- Sit back and enjoy
The worst thing about it is, when you want a glass full, you will have had to make it yesterday. Which is hard to do.