You might be thinking "an iced coffee recipe? What is there to explain?"
And on the part of the ingredients, you'd be right. Obviously iced coffee is... cold coffee and ice, and whatever else you want to add to it.
But I recently bought a cold press coffee maker, and it has been a definite win-win situation: better iced coffee, one, and also cheaper and more environmentally friendly (compared to buying iced coffee at a coffee shop).
It's hot in DC all summer long, and this week was our first hot, in-the-90's, gross week. At times like this, I end up buying coffee from coffee shops a lot more than during the winter, both because I don't like the iced coffee that I made at home as much, and also because the way I was doing it before (cooling down hot coffee by putting it in the refrigerator) took longer to do every day than buying it somewhere.
Process
I bought the Toddy T2N Cold Brew System for about $35 on
Amazon. It's an interesting process to do the first few times: you put what seems like a lot of coffee (12 ounces with several cups of water) into the top chamber, which has a filter and a plug at the base, and let is sit for at least 12 hours at room temperature. After 12 hours, you take the plug out of the bottom of the chamber, and the water filters through into a glass carafe. That part takes a bit of planning ahead, but what is produced is actually a concentrate that you later add water to. You should be able to use the amount from one batch for at least a week, and it keeps for up to two weeks in the refrigerator. (I'm not going to write super specific directions for the process, since it comes with instructions, and if you buy a different brand the process is probably slightly different.)
After that, you have a carafe of the concentrate that you can keep in the refrigerator and make iced coffee all week, which is great. When I made mine, I mixed about 1/3 C of the concentrate with enough ice, water, and milk to fill a large pint-sized glass. I like a lot of milk in it without sugar, but you can add whatever you want to it!
The coffee itself is delicious. I think that iced coffee made from cooled-down hot coffee turns out fairly bitter tasting, and with the cold press it seems to be much smoother tasting.
Cost & Environmental Factors
The first time I did this, I wasn't sure if making iced coffee this way
was going to be cost effective, because you use more beans per cup than
you would for hot coffee. But after seeing how many cups you can get out
of the concentrate, and shopping around for some cheaper coffee, I
think that the cost is actually really reasonable, especially
considering that I think it tastes better. I found a couple of packages
of 12-ounce coffee for five to seven dollars that was still pretty good
quality, and got around seven servings out the concentrate that that
produced. (I didn't include the cost of the cold press in the
calculation, but you can see how it would be pretty quickly recovered.)
 |
| Cost: About $4 |
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| Cost: $0.70 to $1.00 (plus milk/sugar if added) |
Lastly, there is an environmental reason to make your own iced coffee: if you've been buying your iced coffee from a coffee shop, you have to throw away the cup after each one. By making it yourself, you're skipping out on the waste that comes from the cup! You can even find a travel re-useable iced coffee glass with a straw at a lot of places - I bought the one in the picture at the top of the post at Target last summer. As I wrote about in a previous post, avoiding using food packing as much as possible has multiple
environmental advantages.
