I’m guessing I’m in the same boat as many of you – once warm weather rolls in, you ditch your hot coffee for iced. It’s simply one of my favorite seasonal transitions. Iced coffee is da bomb. ?
While I love supporting my local coffee shops (looking at you, Colectivo), I’m absolutely obsessed with Starbucks’ iced coffee. It’s strong and intense. While I do add cream to my coffee, hot or cold, I prefer dark roast…and the stronger, the better. No watery coffee for this girl.
Once I started working out of my home office, I quickly realized I needed to figure out an at-home iced coffee recipe for my wallet’s sake. And let’s be real – sometimes I just don’t want to leave the house if I don’t have to. So here it is – my take on cold brew coffee. Hope you like it just as much as I do!
Whole bean coffee (I prefer Starbucks’ Dark Sumatra or Caribou Coffee’s Mahogany Dark Roast)
French press (or any container with a lid)
- Coarsely grind your coffee beans. Since I’m using a French Press, I usually measure out 8 tablespoons of whole beans.
- Pour your coffee grounds into the French Press.
- Add water. You want to use a 1:4 ratio of coffee to water. So in my case, I’m adding 2 cups of cold water to the French Press.
- Stir, stir, stir!
- Put the lid on your French Press and set it aside. It’s ok to leave it on the counter–this concoction should sit at room temperature for 12-24 hours.
- The next day, when you’re ready to drink your coffee, simply press down on the French Press plunger, isolating your grounds to the bottom of the container. If you don’t have a French Press, you can use a strainer and/or cheese cloth to drain your coffee.
- Fill a cup with ice (I’m partial to a mason jar), pour coffee on top, add cream or water and enjoy!
I usually make cold brew coffee every 2-3 days. This coffee to water ratio makes enough coffee for a few cups of coffee, depending on how much ice and cream you use.
Bonus time! Buy some adorable coffee ice cube trays so your brew doesn’t get watered down. Or, use any old ice trays. Simply fill them with your leftover coffee, pop them in the freezer and they’ll be ready for tomorrow’s cup.