Coffee...it is my morning joy and a frequent afternoon friend. And yet, would you believe that my husband, amazing in so many ways, is defiantly anti-coffee? In the almost 3 years that we've been together, I have not managed to wear him down. Until...
Enter iced coffee. It's all the wonders of coffee in cool, convenient summer form, & it's a form that appears to sneak past David's coffee defenses.
Yes, I know it's turning into fall, and hot mugs of coffee are more suited to the current season. But the past week here has been sunny & actually kinda hot so iced coffee was clearly called for.
Iced Coffee
I developed this recipe after consulting various sites around the Internet. It's a hot-brewed pour-over method, if you're up on all that coffee lingo.
32 ounce (4 cup) glass jar
paper coffee filter
clothes pins
2 cups boiling water
~1 1/2 trays of ice cubes
1/2 cup medium-fine ground coffee
1. Fill the jar about 3/4 full with ice cubes.
2. Attach the coffee filter to the top of the glass jar with the clothes pins. Fill the filter with the ground coffee.
3. Slowly pour some water over the grounds, making sure that they all get wet. Then, continue to pour water slowly over the grounds until your jar is full. Remove the filter.
4. Fill some glasses with more ice. Pour in the coffee, add milk & sugar, & stir.
Makes (obviously) 4 cups of iced coffee. With this method, the coffee is brewed stronger to account for dilution by the melting ice cubes. The extra will last about 2 days in the fridge.
