cold-brew iced coffee

i love these summer sundays, when the morning air starts off warm and soft. i love my porch with its wiry blue table and wobbly white wooden chairs — a prime spot to take in the sunlight while it’s still dappled, before it becomes a scorcher of a heat source. (oh, our poor poor thirsty/dying/dead lawn…)

pleasant porch weather aside, i know it’s truly summer when i switch out my usual mug of hot coffee for a tall glass of the iced kind, milk and sweetness swirled in and ice cubes clinking. it’s a cinch to prepare, and a lovely warm-weather ritual to have: the night before, fill a glass jar or french press with your favorite coffee grounds and fresh water, and let sit on the counter for 12 hours. wake up in the morning, strain out the grounds (or press your plunger), and pour over ice. if i’m adding sugar (or condensed milk, if i’m gettin’ fancy), i’ll shake it up and make sure it gets mixed and thoroughly dissolved before involving the ice cubes.

overnight iced coffee: it’s one of those things in life that has a fantastic simplicity-to-loveliness ratio. 


Cold-Brew Iced Coffee
Makes 1-2 servings
Adapted from Smitten Kitchen and Pink of Perfection
Original method and recipe from The New York Times

1/3 cup coarse-ground coffee
1 ½ cups water

  1. In a French press or jar, stir together coffee and water. Cover and let rest at room temperature overnight or 12 hours.
  2. In the morning, plunge French press, or if using a jar, strain coffee through a coffee filter. Dilute with water and add milk and/or sugar, if desired, before pouring over ice.
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