Perfect iced coffee
© 2014 Roy Benaroch, MD
Put one cup of freshly ground coffee in a French Press. Don’t use a really fine grind, it’ll make a muddy mess—ordinary drip medium grind is fine. You want a good shiny bright coffee, like an Italian Blend, or something from Mexico or South America. Fill with cool water to the top, and leave it at room temperature for a day.
Press down the grounds, and pour the supernatant (sorry, geek word. The liquid off the top) through a coffee filter. You can just use your drip coffee maker—load up a filter and pour though. What drips into the carafe will be super-concentrated, cold brew supercoffee.
I like to mix in some simple syrup as a sweetener. Remember sugar won’t mix well into anything cold, so you have to add it ahead of time. Mix 1:1 water and sugar and heat it up until melted in the microwave or on the stove. About ½ cup water + ½ cup sugar works for me. Once it’s all melted, add to the supercoffee. Store it in a mason jar in the fridge.
To make your drink: mix about ¼ cup supercoffee + ¾ cups cold water (much stronger than that and you’ll end up hovering) over ice, and add a little squonk of heavy cream (much better than half and half, trust me on this. Don’t even think of using plain milk.)
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