In case you don’t know, iced coffee is not simply hot coffee poured over ice, at least it shouldn’t be. Doing that not only dilutes the coffee, but can make it bitter, as well. True iced coffee is cold brewed, which sounds like a fancy barista term, but couldn’t be easier.

Another plus is that cold brewing reduces the acidity of coffee, which in turn enhances its sweetness and other complex flavor notes.

If you want to make one for yourself in this moment this is the recipe:

For 6 ounces of iced coffee:

1. In a small pitcher or 1-quart measuring cup, whisk together 1/3 cup ground coffee and 1 1/3 cups cold water until all the lumps are gone.

2. Cover tightly and refrigerate for at least 5 hours, but it’s best left overnight (not much longer or it’ll get bitter).

3. Strain the coffee through a coffee filter-lined strainer set over a tall glass of ice, pushing it through with a spatula.

Voilà! Delicious, undiluted iced coffee for about 20 cents. You’ll pay at least 15 times that in most coffee shops.

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