Homemade Cold Brew Iced Coffee
I love coffee. Like a lot. I love it hot. And I especially love it iced. And in my humble opinion, there's one method of making iced coffee that proves superior to the rest: cold brew. If you're not sure what the heck cold brew is, let me break it down for ya. Traditional iced coffee is usually made by brewing double-strength hot coffee then cut with ice or water. If done right, this method will yield perfectly acceptable iced coffee, but it's not the best you'll ever have. Cold brew relies on time for full flavor extraction, or brewing, rather than heat. The grounds hang out with the water for an extended amount of time so the flavors are able to develop slowly and the result is a much more smooth and flavorful coffee.
I recommend using an African coffee, such as Kenya or Ethiopia, when making iced coffee. Coffees from the African region are usually high in acidity and have citrusy and fruity notes, which makes them ideal for cold coffee.
This cold brew is delicious as is, whether you like your coffee black, with cream, or sweetened but my new thing is adding some cinnamon while it's brewing. So delicious. Give it a try!
Cold Brew Cinnamon Iced Coffee
What you need:
1/2 lb (8oz). coffee, coarsely ground
1 gal water
a large pitcher or tub that holds at least 3 L
cheesecloth
mesh strainer
optional but delicious: 1 T cinnamon
How to make it:
Pour the coffee and cinnamon into the pitcher then slowly pour the water over the coffee while stirring with a wooden spoon. Once the coffee and water are fully incorporated (don't worry, most of the grounds will float to the surface), cover with plastic wrap or a tea towel and let it sit on the counter at room temp for at least 8 hours but up to 12 is even better.
When done steeping, line the mesh strainer with a double layer of cheese cloth and slowly pour the coffee through the strainer. And that's it! It'll keep in the fridge for a good 5 days.
