It’s officially spring! That means I can now drink my Iced Coffee in peace. No more stares in Starbucks because I’m the only one with a cold beverage on a cold winter morning… I just like cold coffee, okay?
I first jumped on the iced coffee bandwagon last spring. Everyone at work drank their coffee cold and of course I wanted to fit in. Picking up a creamy, iced caffeine jolt in the mornings became part of my daily routine (luckily iced coffee is on the cheaper end of the scale when it comes to coffeehouse coffee).
Sometimes I would bring my coffee from home but it just wasn’t the same. I would brew my hot coffee, pour in some milk, hazelnut syrup, and ice it down. That’s what I was doing wrong. It’s all about the cold brew, people!
Nearly a year later, I worked up the patience to cold brew. I used a delicious Bourbon Pecan whole bean roast from one of my favorite Dallas brunch spots and ground it at home for the freshest flavor possible. (Café Brazil has so many types of coffee and you can buy them by the pound to take home – whole bean or ground!)
I had been wanting to try this method for a while now and I finally did it. Cold brewing makes for a stronger coffee flavor when you ice it down, rather than just putting ice into your fresh-brewed hot coffee and getting a kind of watery taste.
You have to mix your coffee grounds with cold water and let it sit for at least 12 hours (longer is better), strain it, and then let it chill in the fridge before you’re ready to caff-up. The wait was agonizing and I’m not a very patient person. I wanted to try my coffee!
I have some half-gallon pitchers so I made a Vietnamese Iced Coffee version with half of my cold-brew and left the other half au-natural so that I can just add milk and sugar or maybe hazelnut syrup if I feel like it.
I now have plenty of coffee in the fridge! It will stay fresh in an air-tight container for at least a couple of weeks so there’s no harm in making a gallon at a time.
- ½ pound coffee grounds
- 1 gallon cold water
- Mix your coffee grounds and cold water in a large pitcher or container with a lid. Give it a good mix.
- Let the mixture sit on the counter overnight, for at least 12 hours (up to 18).
- Line a mesh strainer with cheese cloth and set over your pitcher or another container. Pour the coffee and water mixture through the strainer allowing all of the liquid to seep through. (It may take a few minutes.)
- Place your coffee in the fridge to chill to the temperature of your choice!
To make Iced Coffee: Pour the coffee mixture over ice and add cream, flavored syrup, and/or sugar your liking.
To make Vietnamese Iced Coffee: Pour the coffee mixture over ice and add condensed milk. Vietnamese Iced Coffee should be strong, thick and creamy with a slight bitter after taste. (For reference: I mixed about half a can of condensed milk into a half-gallon of coffee, I keep the giant mixture in my fridge!)