I have a problem. I adore cold brewed iced coffee. It’s addictive because there is no acidic taste like you get with hot coffee – just pure, ultra-caffeinated deliciousness.
Plus, it’s simple to make. You just take a large scoop of coffee, cold water, stir (or shake), let sit for 12 hours, strain and — voila — cold brewed ice coffee concentrate.
Here’s my recipe for coffee perfection. And if you’re clever like me, order up some Community Coffee. They have a New Orleans style blend with Chicory in it, adding a hint if chocolate flavor. Mmmmmm.
Since I’m lazy about measuring, I use a one quart ball jar because the measurements are on the jar. Could it be easier? I think not!
Cold Brewed Iced Coffee Recipe:
1 Quart Ball Jar (or container of choice)
1 Cup Coffee
Cold Water (about 3 1/2 Cups)
Put coffee in the ball jar. Fill to top with cold water, leaving about a 1/2 inch of space.
Leave the jar on the counter for 12 hours.
Drink immediately or put into another jar for storage. This strained mixture fits really well into the pint and a half Ball jars.
For the perfect cup of cold brewed iced coffee, fill a glass 2/3 with ice. Pour in coffee concentrate until about half full. Top with your choice of milk. Swirl and drink!
Repeat. Try not to repeat too many times or coffee jitters will follow.