Cold-Brewed Iced Coffee

Two things rattle me on weekends: waiting in line for brunch and waiting in line for coffee.

I avoid the first by cooking brunch at home (it also saves us money), but the second is hard to avoid not because I can’t make coffee at home, but because we live just a few feet away from a truly excellent coffee shop. This coffee shop is so excellent that Craig won’t drink coffee when I brew it, he gets his ritual latte no matter how long the line. So when it comes to Sunday coffee, unless I’m making lattes, Craig’s not having it. Which is fine because since he’s waiting in line anyway, I just have him pick one up for me too. That is, until this weekend, when late Friday night….

…I stumbled upon this recipe for cold-brewed iced coffee on The Internet Food Association.

Here’s the deal. It’s very easy: the night before you want the iced coffee, grind up your beans coarsely and measure out one cup. Put that one cup in a bowl and add 4.5 cups of water. Stir it around. Cover it and put it in the fridge. You’re done!

The next morning, put a coffee filter in a sieve and place that sieve over a pitcher (as seen in the above photo). Pour the coffee slowly into the sieve and let the coffee drip down. When it’s all strained, you’ve got cold-brewed iced coffee.

If you drink your coffee black, just serve over ice. If you want milk, add milk. And if you want sugar? Mix equal parts sugar and water in a little pot and bring to a boil, simmer a few seconds. That’s a sugar syrup. Add to your iced coffee and you’re all set!

Thanks Internet Food Association: Craig doesn’t know what he’s missing.

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