Cold-Brewed Iced Coffee

It’s officially summer when you can make the switch from hot to iced coffee. There’s nothing better than a frosty glass of iced coffee on a warm summer morning. 
This recipe isn’t a new one – we’ve been seeing it pop up all over the place this summer – but we’ve been enjoying it so much lately that we thought we’d snap some pictures and share it with you. It goes perfectly with our Vanilla Simple Syrup (and cream)!

Cold brewed coffee can last for up to 2 weeks in the fridge (NY Times says so!). We’ve consumed ours well before 2 weeks have gone by, but it is very handy to be able to make a double batch of coffee and have it ready to drink for more than just one morning.

The idea with cold brew coffee is that because there is no heat involved in the cold brew process, the coffee is smoother and less bitter than traditional coffee. According to America’s Test Kitchen:
Exposed to far less heat, cold-brew is significantly less acerbic than its sweltering sibling. Less bitterness means that the subtler flavors found in coffee beans are more perceptible. For me, good cold-brew balances hints of dark chocolate, caramel, ripe black fruits, and vanilla with a pleasant viscosity, mild acidity, and pitch perfect bitterness.

Cold-Brewed Iced Coffee

• 4 cups water
• between 3/4 c. and 1 c ground coffee (depending on how strong you like your coffee)

Mix together, then let sit on the countertop for 12 to 24 hours. I do it either the morning before or the evening before.
After the coffee and water have steeped, strain the coffee through a metal or paper coffee filter, into a glass pitcher. Serve! Store in the refrigerator for up to 2 weeks.