My first attempt was making a full pot of coffee in the morning and only drinking what my hubby and I wanted for the day, then dumping the leftover into a pitcher in the fridge. Then, the next day, then the next day...eh. I was still drinking warm coffee from the initial brew and the stuff in the fridge just tasted stale and nasty. Fail #1!
My second attempt was to make espresso and get out the blender and make a sweet, frozen coffee concoction. Messy, too sweet, too many calories, too much work and just tasted off. Fail #2.
My third attempt came when I purchase my beloved Keurig. One of the reasons I bought the Keurig was because I read about how you could make iced coffee by using them. Intriguing. How this was achieved was by brewing a strong blend of K-Cup using only 6 ounces of water. Once you had this potent little concoction in your coffee mug, you simply dumped it over a FULL cup of ice in an insulated cold beverage tumbler. Ok, let's try it. It worked....sort of. The taste was ok, but since you are pouring piping hot coffee over ice the ice melted instantly and left you with almost-cold coffee. Probably my best attempt up to that point, so we went with it for a while. I'm still comfortable calling this Fail #3.
Then, along came this brand new technique I saw on Annie's Eats. I've never really heard of cold brewing coffee before. Looks complicated....or does it? The originally recipe makes quite a bit so I quartered the recipe down to yield just one pitcher and suddenly this was the easiest thing I'd ever done in the kitchen! It takes just a few minutes of planning and very minimal kitchen supplies (I think a kitchen scale is extremely helpful in this recipe). I usually throw a batch together at night and let it sit on the counter overnight. The next morning I strain it through a colander lined with a heavy-duty paper towel (I like Bounty) or a cheesecloth. Once it's strained I pop it in the fridge until I'm ready for it. You can add any kind of syrup or sweetener to your drink if you like, but I usually just add some almond milk to balance mine out. It keeps in the fridge for quite a while too - I've had my current batch in there for 3 weeks now (I'm blaming Mother Nature on her late arrival of spring here in PA). So, if you've been looking for a perfect recipe to make iced coffee at home, look no further - you have found it!
Makes about 2 quarts
4 ounces bold/dark roast coffee, ground (this is where the kitchen scales comes in handy)
2 quarts cold, filtered water
Add coffee grounds to a 2 quart pitcher. Fill about halfway with cold water. Stir to moisten grounds. Continue filling pitcher with water until it is full (this may be slightly less than 2 quarts). Cover and let sit at room temperature for 8 hours or overnight.