There’s a classic iced coffee recipe that calls for cold coffee. This is not it.
Not that there’s anything wrong with the old recipe. I just always thought that iced coffee should be freshly brewed and ready in less than 5 minutes.
A few years ago, I decided it’s time to find a new approach to my iced coffee. Some no nerve-wracking method that makes fresh & flavorful iced coffee – but within a reasonable amount of time. I did a bit of research and learned that there was a technique out there that people are crazy for – the Japanese iced coffee method. I haven’t found an acceptable substitution since.
Now, the pour-over filter makes the process a lot easier, but it’s not a must. Today I’m sharing an adapted version. So you can make your coffee using any available brewing method. Drip maker, french press or the k-cup machine.
What makes this recipe special is that it calls for the same coffee grounds to water ratio like when making regular, with one difference: we use half of the water for brewing, and half as ice cubes. We want to make double strong coffee and then, while still hot, really slowly pour the coffee over ice cubes. The process is simple yet genius: As the ice melts, it cools the coffee down and dilutes it to its ideal strength.
The ratio of coffee grounds to water is a personal preference, just remember to replace half of the water with the same amount of ice cubes. Normally, one large ice cube equals 1 oz water.
my formula is roughly this:
For regular, I use 2 full tbsp coffee (1 c. scoop) per 8 ounces of water. So, I use 2 tbsp coffee, 4 ounces of water and 4 large ice cubes for my iced coffee. For 2 cups that’s 4 tbsp coffee, 8 ounces water and 8 large ice cubes, and so on.
QUICK ICED COFFEE
ingredients/ per 1 cup:
2 tbsp ground coffee
4 ounces water
4 large ice cubes
Make coffee using any available method. Put 4 large ice cubes in a glass, and really really slowly pour coffee over ice cubes. When done, add a little cold milk, sugar, cream or what ever you prefer and enjoy!!
Can’t you just brew coffee directly over ice? You probably can, but the majority of coffee makers dispenses water too fast. So, I recommend to first finish up brewing and then use your hands. The process is really quick.
This instant cold-pour-over method is perfect. No more old and flat tasting coffee. The ice will literally lock all the flavors and sweetness. The end result is hearty, sweet, lively iced coffee. And, you can easily adapt the recipe to make more servings.
If for some reason, you don’t like the first method, you can use this one instead. The old “brew it-cool it-make iced coffee” method is still often used and very good (click on the image to see in full size).
Or. you can make cold brew iced coffee, if you prefer.