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Recipe: iced coffee

  • August 7, 2013 - 2:39 PM

The 7 Coffee Roasting Co. Method

Makes 2 (10-oz.) servings.

8 oz. coarsely ground coffee beans, preferably medium roast, of African origin

• 4 sprigs of mint

16 oz. water, plus 12 oz. for diluting after brewing

Directions

Wrap coffee grounds and mint sprigs together in 2 layers of cheesecloth. Secure as a bundle. (A rubber band works well.)

Place in medium bowl and pour 16 ounces of room-temperature water over your coffee bundle. Cover with plastic wrap and let steep for 16 to 18 hours.

After steeping, remove the coffee bundle and squeeze excess liquid into the bowl before you discard it. (It’s also possible to use these same ingredients in a French press; I prefer the cheesecloth method.) Pour the coffee liquid through a coffee filter (a pour-over setup is ideal for this) and into a medium-sized jar or small pitcher. This removes any excess grounds or sludge that may have accumulated. Give the filter a few squeezes if it’s particularly slow to drip through.

Once the coffee has been filtered, you should have about 8 ounces of liquid. Add 12 ounces of cold water (you can add more or less to taste) and stir. Pour into 2 glasses with ice and enjoy with your favorite milk and/or sweetener.

Pro tip: If you are a 9-to-5-er like me, start steeping this first thing in the morning before you leave for work, let it sit for the 16 or so hours, and finish up with straining and mixing with water right before bed. You can stick your ready-to-pour-over iced coffee in the fridge and it will be waiting for you the next morning.

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