Sunday, June 10, 2012

Cold-Brewed Iced Coffee

When we got our first Dunkin Donuts here in the Birmingham area, I rejoiced. Then, when I found out one of the locations was less than 1/2 mile from my office, I damn near did a back-flip. I'm not a regular coffee drinker, but I absolutely LOVE iced coffee. That being said, I've never been a fan of Starbucks, finding their coffee overpriced and honestly, kind of funky in flavor. So, once Dunkin Donuts opened, I decided to try their iced coffee. 

I was hopelessly hooked. Eventually, I got to a point where I was buying a medium iced coffee EVERY SINGLE DAY before work. I tried every flavor, and my wallet paid the price. So, I decided to start making my own iced coffee.


The natural assumption was that I could just brew regular coffee, the pour it over ice. I tried it and it was nowhere near as good as Dunkin's. No matter how much sweetener and cream I added, I couldn't get it just right. 

So, I consulted DAS INTERNETS and learned about cold-brewed coffee. Cold-brewing yields a smoother, less bitter brew, perfect for iced coffee. I figured that the process would work kind of like sun tea, so I gave it a shot. The difference was like night and day! 

Cold-Brewed Iced Coffee

Ingredients:
2/3 cup ground coffee
1 Tbsp brown sugar (regular sugar will work as well)
1 tsp ground cinnamon
3 cups of filtered water

Add the ground coffee, sugar & cinnamon to a quart-sized Mason jar.


Add the filtered water and stir well.



Place a lid on the jar and leave it out at room temperature or in the fridge for about 12 hours.


*I've brewed for about 8 hours before, making the coffee just before bed, and it's turned out just fine! Also, FWIW, I typically brew in the fridge, so my coffee will be nice and COLD. 

Filter the coffee by pouring through a fine mesh sieve, lined with a coffee filter, into a clean jar.




To serve, fill a glass with ice; add the cold-brewed coffee. Sweeten and add milk or cream as desired. You can also use those flavored non-dairy creamers for a REALLY nice treat.





For the ULTIMATE iced coffee, make some coffee ice cubes; this will keep your iced coffee from watering down as the ice melted. Simply brew a pot of coffee, regular strength, let cool to room temperature, then pour the coffee into an ice tray.




You can also make coffee cubes with leftover coffee from the morning pot; I ask the BF to save his coffee for me since he never drinks a whole pot. 

11 comments:

  1. Oh thank you! The bf and I were just wondering about this last night!

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    1. You're welcome, Karen! The cold-brewing really DOES make a difference! I don't really taste the cinnamon in the drink itself, but I can smell it, which is kinda nice.

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    2. I was wondering if the cinnamon has to be added, as I would fear it would lend some flavor to the end result. I too freeze leftover coffee but I make mine from my Melitta filter so it has never been exposed to heat from an electric pot, I suggest you ask BF to pour you the coffee for freezing as soon as the pot is done brewing and he gets the other part so it won't taste all burnt and caramel-y flavored from the heat for your ice cubes as that would ruin the lovely flavor of the cold brewed coffee.

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    3. He turns off the coffee after brewing it in order to let it cool; it doesn't sit on the burner and change flavor. It simply cools down enough to make it easier to pour into the ice cube tray.

      Obviously, the cinnamon DOES add a flavor to the coffee, but it is a flavor I enjoy. Feel free to omit it if you don't. It's not a rigid recipe.

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  2. Replies
    1. Let me know how you like it, gutsycompass!

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  3. Trying this tonight! I've been buying waaaaay too many iced lattes lately.

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    1. Yay! Lemme know what you think! Remember, it's super concentrated, so you may have to water it down (or milk it down, I guess!).

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    2. It's delicious! I brewed it in an old French press since I couldn't find a mason jar and it worked great. I also just dropped in a cinnamon stick since I couldn't find the ground cinnamon in my mess of a spice cabinet.

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  4. Two questions! I could totally double this recipe right? How long is the coffee allowed to drink for until I should throw it out? I just let it sit in my fridge until it eventually runs out, but was wondering if you knew of any potential expiration dates. Love this recipe though btw! :)

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    1. Yes, you can double the recipe, but only make as much as you will need for maybe a week or so. The only reason I say this is because the coffee *can* get stronger (and a little bitter) as it continues to cold brew. Aside from changes in flavor/strength, I don't think there's any specific reason to have an expiration date on it. Hope that makes sense!

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