How to Make Killer Iced Coffee (it's easy)
Wednesday, September 30, 2009 by Chris Lesinski 
Don't you dare put that pitcher of coffee in the fridge! My summer gets a little more winter-y every time someone does that -- not the nice kind of winter -- the sludgy, crappy part where all the snow is melting and ruining my life.
"Fresh brewed coffee" is a cliche because coffee is so much better when consumed right away. Leave it in the refridgerator for 12 hours and you're losing tons of flavor and risking some staleness along the way. (Ever accidently sipped the mug that's been sitting at your desk since this morning?)
Here's all you do instead -- brew it at double strength, then pour directly over ice. "Double strength" means four tablespoons of coffee per 6-8 ounces. It doesn't matter which brewing method you use.
It's worth noting that there are methods, even very simple ones, for cold-brewing coffee. Though the professional methods can be quite good, I don't stand behind the others when compared to a truly fresh brew. But please leave me your thoughts in the comments!
[image via timparkinson]
Reader Comments (3)
That 12-hour-old cup or pot of coffee you mentioned? Pour the remaining in an ice tray and freeze it. Use that to make your iced coffee so that it doesn't water down as the ice melts, and you don't waste your old coffee by dumping it down the sink.
Love the ice cube suggestion. I hate worrying about the coffee being watered down too much and tasting weak.
For a cheap iced late: Boil 1 c. sugar and 3 c. water for five minutes. Add one cup of ground coffee beans while is cools. When cool strain through a paper coffee filter into a pitcher. Keep this coffee syrup in the frig. To make the latte pour a tablespoon or two into 8 oz cold milk and drink. I figure it costs about $1 per glass and once made makes the latte making a snap in the morning.