But as summer days heat up, I like my drinks to cool down. And there's nothing better to me than iced coffee.
Many coffee shops simply don't know how to make good iced coffee. I've seen it happen, and I'm pretty sure you have, too. A barista takes a shot or two of hot espresso, pours it over ice, splashes some water over it and hands it over.
That is nothing more than watered down mess.
The secret is starting with cold press coffee concentrate. And it's easy to make.
- Grind 12-14 tablespoons of dark roast coffee, medium-fine. (Medium fine in a french press? Trust me. I'll address that later.)
- In a french press, put the coffee and 32 oz of cold water (filtered or tap). Stir well, cover and let sit for 12-14 hours. (Do not press yet.)
- After 12-14 hours, press the coffee. Then, poke 4 or 5 pinholes in a paper filter, put the filter in your autodrip coffee maker and the empty pot underneath. Pour the coffee through the filter. (Medium fine coffee leaves some residue - but it gives you much more flavor in your concentrate. The paper filter process takes that sediment out.)
- Transfer the coffee concentrate to another glass container with a lid. Put it in your refrigerator.
- You're all set! When you want a cold coffee drink, pour the concentrate in a glass, along with equal amounts of milk, half-and-half, water, or any combination. If you want it sweetened at all, use some simple syrup.
Something to know about cold-press concentrate: it will stay fresh for a couple of weeks! The heat process of making coffee is what causes old coffee to go stale. Your cold-press concentrate will last a long time.
COMING SOON: More recipes for your cold-press concentrate!