Since I’m the only one in the apartment the drinks coffee in the mornings, now (Alex makes his at work), I’ve been looking for different methods of making my cup in the morning, instead of making an entire 8-cup French press for myself. As the weather gets hotter and hotter, I’ve also wanted my regular cup of hot, black coffee less and less. Not being able to actually pass up the caffeine, I decided to give iced coffee a try.
- 1 cup freshly ground coffee
- 4 cups water
In a large container or jar, stir the ground coffee and water together. Cover and place in the fridge for 12-24 hours. Remove from the fridge and strain out the grounds using a coffee filter over a fine mesh strainer (you can also use cheesecloth/nut milk bag). Store the concentrate in the refrigerator, tightly sealed.
To make coffee ice cubes, dilute the coffee concentrate with water at a 1:1 ratio, i.e. 1/2 cup concentrate to 1/2 cup water, and pour into an ice cube tray. Place in the freezer until frozen, then pop the ice cubes out and store in a freezer bag in the freezer.
To make iced coffee, dilute the coffee concentrate with cold water, milk, or creamer (or any combination thereof) at a 1:1 ratio, i.e. 1/2 cup coffee concentrate to 1/2 cup coconut milk, and add 1 or 2 coffee ice cubes. Adjust the ratio as it suits your tastes (1:2, 1:3, etc.). Add sweetener and/or flavoring, to taste.
To make hot coffee, dilute the coffee concentrate with hot water, milk, or creamer (or any combination thereof) at a 1:1 ratio, as above. If you like a lot of cream or milk, you may want to heat those a bit before adding to the concentrate, to ensure you have a hot cup. Adjust the ratio as it suits your tastes, as above. Add sweetener and/or flavoring, to taste.