Our Favorite Warm Weather Treat – Cold Brewed Iced Coffee

by Audrey on April 27, 2011

in Nourish

Spring. I love everything about it. Sunshine, flowering trees, warm breeze through open windows, pedicures, taking off my pants outdoors.

What? Nobody can see me. And underwear is totally the same thing as a bathing suit. Stop judging.

But my favorite part of spring? Making the switch from hot coffee to iced. Mishelle already taught us how to make hot-brewed iced coffee. But, I’m talking about a delicious, concentrated, cold-brewed iced coffee that you can make yourself at home.

You will need:
Two pitchers
Straining device (I use a pasta strainer or a flour sifter)
Coffee filter
1 cup ground coffee beans
1 quart water

I used Starbucks Vanilla ground coffee this time around, because I had a coupon, but any ground beans are just fine.

Add ground coffee to a pitcher, top with cold water, and cover with plastic wrap. Refrigerate for 12 hours.

Measuring is for suckers. I just dump in a bunch of ground coffee and top it with water.

After 12 hours, you have officially cold-brewed coffee. Now you just need to filter it. I like to double filter mine, first through a mesh strainer….

I use a pasta strainer or flour sifter.  I have found that straining it first makes the filtering less time-consuming.

…then through a coffee filter.

The filtering can take 10-15 minutes, so patience is required. But it’s so worth it.

Now you have a delicious, concentrated, cold-brewed coffee. To serve, fill a cup with ice, add concentrate and mix with water, milk, or your favorite flavored creamer.

I just found a Chai-flavored coffee creamer and am in HEAVEN!

Grab a straw and your laptop and sip while reading your favorite blog!

Audrey Binkowski is a writer, a mother, a digital marketer, and a hoarder of vintage items.  Seriously, her closets and cupboards are full of old crap that belonged to dead people. You can read more from Audrey on her blog, Laugh Mom.

heather... April 27, 2011 at 11:23 am

omg I can’t wait to try this!!!

Cindy April 27, 2011 at 12:11 pm

Stupid question – I usually just get a huge glass and throw ice in it then add hot coffee to it. Aside from exploding the occasional glass (ha, ha) is the taste really different if you cold brew it? I think I’ll try it anyway, but just wondering.

Audrey April 27, 2011 at 12:20 pm

Because cold-brewing is a concentrate, both the flavor and the caffeine content are more intense. When you dilute with water or milk, it lessens the intensity, but you control how much you’re diluting it. I promise you some serious zing.

Angie [A Whole Lot of Nothing] April 27, 2011 at 2:46 pm

SO doing this.

Didi April 27, 2011 at 10:05 pm

I do this with a French press so it takes less time for straining, but does not make nearly as much.

AmazingGreis April 28, 2011 at 12:31 am

I wanna try this. I’m not a big coffee drinker, but I might be ok with it iced!

wendi grasman April 28, 2011 at 7:36 am

hmmmmm, looks caffeinated :)

Holly {Artist Mother Teacher} April 28, 2011 at 8:24 am

This sounds so good. Definitely trying this.

Rachel April 28, 2011 at 3:30 pm

How long can the coffee concentrate stay in the fridge after it is ready? Can I make a huge batch and have a glass at a time for a week or so? (BTW, this website has offered up some of my new favorite, easy recipes. Thanks, ladies! Keep it up!)

Audrey April 28, 2011 at 3:35 pm

That’s exactly what I do, except it never lasts a week because I can’t resist drinking it when it’s right there waiting for me.

Tom May 13, 2011 at 9:20 pm

The beauty of this method is you can use cheap coffee and still get great results as none of the bitter oils are leached out of the grounds because no heat is used in the process.

There is a commercial cold brew maker called the Toddy Coffeemaker, for anyone who might be interested.

Wholesale Coffee June 29, 2011 at 5:20 am

I’ll try cold brewed iced coffee to see if it’s any better.

etxrcfghvj lk July 10, 2011 at 2:37 pm

You’re doing it wrong (in my humble opinion), get yourself a little hand mixer, 1-2 teaspoons of instant coffee and sugar (equal parts sugar – coffee for a medium, extra sugar for sweet), a dash of cold water and mix that shit up into a foam. Top up with ice, water and milk if desired, break out a straw and you’re there.

aslkdjasd July 10, 2011 at 7:53 pm

if it takes 12 hours anyways why wouldn’t you just brew normal coffee then refrigerate…

Joffre Somerville June 21, 2012 at 12:41 pm


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