Who doesn’t enjoy a freezing cold iced coffee on a hot summer day? To make good iced coffee this summer, don’t just pour coffee over ice cubes.
There are actually two much better ways to make iced coffee: cold brew and flash brew.
And they’re both surprisingly simple.
1) Brew at double strength
In order to make a delicious pot of iced coffee, we recommend brewing a half pot at double strength. You simply brew the same amount of coffee for a regular pot but with 60% the water. This will ensure that when you brew over ice, your coffee does not get diluted.
2) Cool and pour!
This brew method “traps” the nuances of hot coffee but with all the benefits of a cold brew.
Cold Brew (Our preference)
The main reason cold brew tastes so good is that it has less acid — an estimated 67% less — than traditional brewing methods.
Deceptively simple, cold water brewing extracts the delicious flavor compounds (and some of the caffeine) from coffee beans, but leaves behind myriad bitter oils and biting fatty acids, including undesirable elements such as ketons, esters, and amids.
1) Requires nut bag and pitcher
Fill your nut-milk bag with coarse or medium-coarse coffee grounds using coffees which are inherently chocolatey and nutty from Mexico, Brazil, and Indonesia are common favorites and place the bag in the pitcher.
2) Takes 12 hours to brew
Fill the pitcher with water and let it sit in the fridge overnight or for around 12 hours.
3) Mix the Concentrate with water, one-to-one
In the morning, remove the nut-milk bag (making sure to squeeze out all the excess water) and you’ll have concentrated cold brew that you can mix with water one-to-one for a perfect cup of cold coffee or use to flavor everything from milk shakes to cocktails. Plus it won’t go stale like hot coffee, so it will last for much longer.