I believe in rhythms. Those pockets of time we purposefully build into our day which offer stability and rest. One of my most appreciated rhythms is our family rest time. Every afternoon everyone under the age of 30 retreats upstairs for a little while. The little one naps and the big one reads, colors, & creates in quiet. It was not an easy rhythm to adopt, but it has made a world of difference for this slightly introverted Mama. They benefit from alone time and so do I.
Especially if there is Iced Coffee involved.
I’m a one coffee a-day girl but, it’s a big one with lots of ice. Seriously. I have one about every single day. And with a little bit of planning, you can have Iced Coffee at your fingertips and drive right on past that coffee shop. So let’s dive into Iced Coffee 101!
First, some quick thoughts about Cold-Brew Iced Coffee.
It’s delicious, smooth and refreshing. Have you tried it yet? It tastes completely different from the hot coffee that has merely been chilled. HOWEVER, making cold brew coffee concentrate takes a lot of advance notice as it brews for hours, and it can be quite messy. I’m not knocking it at all, but if you don’t have time or patience for making your own cold-brew– these tips will help you still enjoy Iced Coffee.
Now let’s make that Liquid Love—
- Brew a pot of strong coffee using a Dark or Medium Roast. 1 Liter of water to 1/2 cup (or 60 grams by weight) of ground coffee.
Chill the coffee well. (If you’re short on time, brew the coffee using this Japanese Method and you won’t have to wait!)
- Pour out your coffee, (I use a separate glass than I’ll be drinking from.) Flavor using Agave Nectar, Simple Syrup or even Maple Syrup. (Start with just a small spoonful and then add based on the darkness of the roast.)
- Add the dairy. The best way in my opinion is a small splash of 1/2 & 1/2 and then milk until it’s the color you like. Whatever you like, Whole Milk, 2%, Almond, Coconut, Whatev’s!
- Grab a large glass, lots of ice and pour that beautiful concoction over it and enjoy!!
Do’s & Don’ts.
Do choose a Medium or Dark Roast. It really makes a huge difference in the “roasty” taste. The roast means flavor. With coffee that will be chilled and poured over ice, you want that flavor to shine.
Don’t mix different pots and brews. If you happen to brew different things each day and just save your “dregs” you won’t have as deep of a flavor as making one dedicated pot for Icing. One of the main problems with getting a good Iced Coffee out is that said coffee shop may just be chilling whatever coffee that they have “left over” and not a dedicated batch. I know, it sounds crazy since it’s all coffee– but I consulted my resident barista.. (the one who happens to have blue eyes and be the tallest person in this house and the only boy,) and he says, “Don’t mix brews. Just don’t.”
Do grind your beans fresh. Even an inexpensive coffee grinder will do the trick. But don’t grind it ahead of time if you can help it. Small batches are best. We make the Iced Coffee every few days and it keeps in the fridge.
Don’t feel as though you need swanky equipment to make good Iced Coffee at home. We do have a Chemex that we use for Pour-Overs and it makes fabulous Iced Coffee, BUT we have a regular French Press that works great as well. Even your standard coffee pot can do the job; it really matters more that your beans are fresh and a strong roast.
Do remember that even the worst coffee tastes better with someone else.