Hot Days Call for Iced Cold-Brew Coffee
I love coffee pretty much all day long, and on hot days, there’s nothing better than an iced cold-brew coffee. Letting the coffee steep in cold water for at least 12 hours creates a deliciously smooth, non-acidic brew. I made a batch the other afternoon in a mason jar starting with about 1/3 cup of ground coffee.
I poured filtered water over the grounds, gave them a stir, and then covered the jar with plastic wrap. I let the coffee steep on the kitchen table until the next afternoon. (The common ratio I’ve seen for a strong, highly concentrated batch is about 1/3 cup of coarse grounds to 1 1/2 cups of water. You can adjust to your own liking.)
Then, I poured the coffee through a coffee filter and strainer into a bowl.
And then, after rinsing out the same mason jar, I poured the coffee back into the jar, put on the lid, and stuck it in the frig for about an hour to chill.
I poured about 4 ounces into a glass, and added some almond milk and a few pieces of ice. (A batch of cold-brew coffee can last in the frig for up to 2 weeks.)
Cold-brew coffee is a delicious afternoon pick-me-up that I’ll be sure to keep on hand all summer long.