From Arugula to Ziti: Iced Coffee

Our first apartment in the Washington area didn't have air conditioning, so my husband and I invested a lot of time in learning how to make the perfect iced coffee. My husband is nothing if not a perfectionist, and when he sets his mind to learning how to do something, he invests as much time and energy into really learning it as necessary. Coffee is no exception.


In our coffee drinking life we've gone as far as buying a siphon coffee maker in order to push our home brewing past the french press and into the “best cup you've every had” range. Our dedication to iced coffee is no different. During the summer months we're unwilling to sacrifice our morning jolt due to heat, so we've crafted the perfect system (based on research, trial, and error) to get the perfect cup.


Iced Coffee

In order to avoid bitterness, iced coffee should never be heated, it is brewed with cold water at room temperature for a long period of time.

2 cups cold filtered water
1/3 cup coffee grounds
1 cup of water (or to taste)
Coffee filter
Sugar/cream/flavoring

In a mason jar, combine grounds and water. Cover with plastic wrap and let sit overnight. In the morning add anywhere from ¼ cup to 1 cup of water, depending on your desired strength. Pour through a coffee filter. Add your choice of flavorings. Enjoy!

 

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.

PLUS
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Enjoy your iced coffee in the morning with a tasty breakfast

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