Not too long ago, my sister-in-law brought making coffee with cold water to my attention. I have been doing it ever since and I love the taste so much better. I am not sure what I am going to do when winter comes though.
Below is an incredible recipe for a lot of iced coffee. I found it at The Pioneer Woman Blog. This is another new blog that I am enjoying so much.
Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope.1. The overall strength of the coffee flavor is diluted. I start with a big ol’ container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam’s Club had them last time I was there. Rip open a pound of ground coffee. Any kind will do; the stronger and richer the better. Pour in the coffee. Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city. Pour in 8 quarts (2 gallons) cold water. Give it a stir to make sure all the grounds make contact with the water… Then cover the container and go live your life as the coffee steeps for at least eight hours. (And you can go much longer if you’d like.) When the time has passed, grab a separate container and place a fine mesh strainer over the top. Place a couple of layers of cheesecloth inside the strainer… And slowly pour the steeped coffee through the strainer. It’ll take awhile for all the liquid to pass through. (Doesn’t this look like one of the acid pools at Yellowstone?) Use a spoon to gently press/force the last of the liquid through. And note: I’ve tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces. And there we have it. The dregs (left)…and the gold (right.) You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it’s difficult to wait, I refrigerate this gorgeous concoction before consuming it. It’s meant to be cold! Now, when you’re ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice. Reach into the fridge and dispense enough of the coffee liquid to fill the glass half full (or maybe a little more). Splash in skim, 2%, or whole milk…or, if you’re a naughty, naughty bad girl like me: half-and-half. Make that naughty, naughty, naughty, bad, bad girl. Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around. Stir it all up… Stick in a straw… And go fer it. Look at that miracle. The ice is all there. The flavor’s all there.