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. : - )

  1. 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.
  2. Fill the jar with some nice water, give it a stir and put on the lid
  3. Place the jar on your kitchen counter, not in direct sun, overnight or 8 hours
  4. 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.
  5. Refrigerate the black gold, elixir of life, uh, the coffee.
  6. Put some crushed ice in a tall (or grande, or vente) cup, pour in some coffee until about 2/3 full
  7. Top off with cold water
  8. Add a little Torani caramel or vanilla bean, perhaps a little cream. To taste
  9. 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.