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Cold-Brewed Iced Coffee

By Sheila O’Hearn

There you are—knee deep in your weedy garden—sweating, wiping your brow. Through crackling waves of heat, the mosquitoes and cicadas sing your blues. You could limp towards the fridge for a cold one, but even the beer fizzles as soon as you pop the cap. Then—you look up! Through the blistering haze, an iced coffee in a frosted, regal glass glows like moonshine in the distance. The cream-whipped topping is a frothing billow of snow. Crystal ice cubes clink and chime. Swirls of coffee, and maybe a mix of caramel or chocolate, braid together and, like ethereal ice sirens, froth up and over the rim, luring you closer and closer to the patio. You realize that beer is nothing more than a continual series of one-night stands that will leave you pining. Iced coffee, on the other hand? This—this is to fall in love! Commitment personified! Your first! The great heartbreak of the century that will leave you pining too – but, happily, for more!

Iced Coffee Tips

These tips will ensure that your perfect glass of iced coffee is not just a beverage, but an experience!

  • Start with rich, flavorful coffee.
  • Make and cool the coffee in advance.
  • Freeze coffee in an ice-cube tray to use instead of water ice-cubes.
  • Sugar, cinnamon sticks or spices could be added while the coffee is still hInstead of sugar, try syrup*( or honey, as it is difficult to dissolve sugar in cold mixtures.

Basic Recipe for Cold-Brewed Iced Coffee

For a smashing cup of iced joe, cold-brew the coffee in true 1960 New Orleans style, for an even richer, stronger taste, without the acid and bitterness of hot coffee. coffee.


  • 1 pound ground coffee (medium-coarse grind recommended)
  • Milk (optional)


In a jar, stir gently together one pound of coffee and 2 cups of cold water. Cover and let sit at room temperature overnight or for 12 hours. Strain twice through a coffee filter, a fine-mesh sieve, or a sieve lined with cheesecloth. In a tall glass filled with ice (hint: grab those frozen coffee cubes), mix equal parts coffee concentrate and water, or to taste. If desired, add milk, cream and/or sugar.

*Homemade Syrup:

Make a simple syrup by combining equal amounts of water and sugar in a saucepan and bring the mix to a simmer for about 10 minutes, or until the sugar has dissolved. Once made, keep the syrup in the fridge and add it to your iced coffee instead of granulated sugar.

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