Typically I’m a hot coffee drinker. I’ve never actually had an entire iced coffee until I tried this Seattle’s Best recipe.
I’ve started making this iced coffee recipe for those afternoons where I’m dragging. It’s so easy because you make the concentrate ahead of time and it keeps in the refrigerator for 2 weeks – if it lasts that long. (It won’t!)
Mix 1 1/2 cups of Seattle’s Best ground coffee with 2 1/2 cups of cold water in a bowl or dish with a seal-able lid. I used this small Martha Stewart casserole dish. Make sure the grounds are completely wet and that there aren’t any clumps.
Place the lid on the container and let it sit out overnight at room temperature for 12 hours. I made ours while dinner was cooking and it was perfect when we woke up in the morning.
Strain the coffee grounds through a filter. I like to use my Melitta One Pour filter but you can easily use the filter in your coffee machine. Make sure you use a basket or a paper filter, as well. There are a ton of grounds that need to be separated. I actually went through two paper filters in this process.
Once you have it all strained, you use a combination of 1 part coffee to 2 part water. I used cold water from our refrigerator and added some ice cubes. Unfortunately I was out of whipped cream or I would have happily added that, as well. But believe me, it was delicious all on it’s own.
We stored the iced coffee in this old carafe. It was Matt’s grandmother’s and we still keep it in the original box when we aren’t using it. Please disregard the smudges on the stainless steel. I had “helpers” with this photo shoot. 🙂
Do you prefer hot or iced coffee?
P.S. Come back to the blog tomorrow – I’ll be giving away a TON of goodies from Seattle’s Best!