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Pouring a hot brew over ice is a sure way to yield watered-down iced coffee. Chilling hot-brewed coffee is only marginally better (you lose a significant amount of coffee aroma). The best method, by far, is cold brewing. You don’t need any fancy equipment, just time and a big pitcher. You’ll end up with a smooth, concentrated extract you can dilute with water, ice, or even a little booze. You can brew the coffee in a 32-ounce French press if you prefer. Place the ground coffee and water in the pitcher, place the plunger lid on top, but don’t press the plunger down. After the coffee grounds have steeped, gently press down on the plunger until the grounds reach the bottom of the pitcher. Then proceed with step 2 of the recipe. Whichever method you choose, the coffee needs to steep for at least 12 hours, so plan accordingly. Remember to make a batch of Simple Syrup before you begin.
by Chantel Lou Tattoli | A kitchen gadget that accomplishes one thing infinitely well is often our desert-island, can’t-live...