Coffee isn’t just for the cold weather. Keep cool and hydrated with your favorite coffees all summer without the calories of soda or beer.
Whether you’re tailgating, spending an afternoon by the pool, camping, or just lounging in the back yard, iced coffee is a great summer drink.
We asked our Roastmaster, Charlie, for his iced coffee recipes.
This classic method makes a rich concentrate that can be enjoyed straight, or mixed with water. It can be made in any vessel that will hold coffee and water and has a lid.
- Measure. Use a ratio of 8 ounces of water for every ounce of ground coffee. This can be scaled up or down to make more or less brew.
- Grind. Very coarse, like kosher salt.
- Brew. Combine the coffee and water, cover it and leave it undisturbed for 22-24 hours.
- Filter. Pour the brew through coffee filters to separate the grinds
- Dilute. Start with a 1:1 ratio of concentrate to water, and adjust to taste.
Cold Press Tips:
- Line a colander with coffee filters and strain into a large pot.
- Get creative. Try the concentrate with ice cream, cocktails, or cola.
Photo: Oliver Strand
Iced Pour Over
This method creates a bright, fresh cup very quickly. It can be done with a manual pour over brewer, or an auto-drip machine.
- Measure. Use a ratio of 16 ounces of water for every ounce of ground coffee.
- Get the ice. Half of your drink’s volume will be ice. For a 16 ounce beverage, add 8 ounces of ice to your decanter.
- Grind. Slightly finer than auto-drip.
- Brew. The amount of water should be equal to the amount of ice in the decanter.
Iced Pourover Tips:
- Most ice cube trays make approximately 1 ounce cubes.
- If the coffee tastes flat, grind the coffee a bit finer.