Simple Iced Coffee! This super easy cold brew version is the easiest way to make a big batch of iced coffee!
Today we are talking coffee.
I find people fall into three distinct categories when it comes to a cup of Jo. They love it, hate it, or load it with sugar, chocolate, and various syrups and whipped creams until it no longer actually tastes like coffee.
Which one are you? I fall firmly into the first category. I go to bed at night looking forward to my piping hot cup of heaven every morning. I used to use fabulous sweet creamers, especially those fancy seasonal ones, but over time I have become a purist and drink it black or with just a smidgen of cream. I told you I take my coffee seriously.
Every year I run into the same predicament, I live in the South where summers are knock your socks off hot and humid. There is no way you can gulp down a regular cup of coffee when it is 100+ outside. There is just no way. So, I had to perfect my version of iced coffee. Of course, you can just brew coffee and let it cool, but it was never strong enough for me. So I opted for the cold brew method. You have probably seen this before, the concept is simple, just pour 12 ounces of coffee grounds into a large pitcher, cover with one gallon of water, let it sit overnight then strain. Voila! Perfect, bold cold coffee!
I let my coffee sit overnight or about 8-10 hours. This gives you a medium boldness. What I mean by that is it is similar to the strength you would find at Starbucks. If that is too dark for you just adjust your time to around 6 hours. If that isn’t dark enough just let it sit longer.
So a couple tips:
-Quality of coffee matters, choose at least a medium roast. But remember, the bolder the better!
-Flavored Coffees work really well. I like the hint of chocolate or cinnamon from some of the flavored coffees. They normally aren’t strong enough to over power your drink. They just add a little something extra. My favorite is the Iced Mocha Coffee from Archer Farms at Target.
-Stir it around for a minute or so as soon as you mix it to make sure the coffee grounds are completely saturated.
-When you strain the mixture use cheese cloth and a wire mesh strainer. I triple layer my cheese cloth.
-I normally strain my mixture twice, but when in doubt do it again. Nobody wants coffee grounds in the bottom of your cup!
Holy Moses, I told you this was simple but I am making it sound so complicated! 🙂
The great thing about this method is it gives you a whole pitcher of ready to go iced coffee which makes grab and go mornings so easy. I generally use 6-8 ounces of iced coffee, 1 tablespoon vanilla syrup, 3 tablespoons fat free half and half to make my iced coffee, but you can definitely adjust that based on your own preferences.
8 hrPrep Time
8 hrTotal Time
- 1 gallon of water
- 12 ounce package of ground coffee
- Combine coffee and water in a large pitcher, stir coffee several times to make sure all grounds are completely saturated. Cover and place in the fridge overnight.
- Using a mesh strainer and a triple layered cheese cloth strain the coffee into a clean pitcher. If needed pour the coffee through the strainer twice, to ensure all of the grounds have been removed from the coffee.
- Discard cheesecloth and the coffee grounds.
Adapted from The Pioneer Woman’s Perfect Iced Coffee