I have been feeling the heat lately. Weather seems to be hot absolutely everywhere. Including, coastal Northern California, which is saying something, because weather up here rarely hits 70 degrees.
Needless to say, when I travel anywhere outside here I am sweltering. And craving iced coffee – because I need cold caffeinated things when I am braving hot weather.
I might have mentioned this in the last post regarding popsicles. Cold things in mouth, that’s the way to go.
So I gathered some recipes off and cold pressed myself some coffee. You would think that it would be frustrating to let coffee that you want to drink sit in the refrigerator for 24 hours, but I actually loved looking forward to special coffee that would be waiting for me.
The technique I used for my iced coffee is called Cold Brewed. It results in a less acidic coffee. Cold Brewed sounds fancy, but its one of the easiest cups of coffee I could make myself at home. All I needed was some fresh grounds, a large mason jar with a tight lid and cold water. You can let your cold coffee sit in the fridge chilling for 12-24 hours.
After 12-24 hours, strain your cold coffee into another jar or pitcher and prepare your cups with a heaping amount of ice cubes and pour.
This version will result in a high concentrate coffee, best diluted by milk. Or! You can concentrate it some more with Almond Extract Coffee Cubes. See easy recipe below.
While I chilled my coffee, I brewed another pot to make my coffee ice cubs. I added a few drops of almond extract to give them the sweet flavor I love. A friend of mine brews her coffee with cinnamon or nutmeg – I can see using either of those as another coffee cube infusion.
Because I new I would be using Cold Brewed coffee, which is more concentrated than the typical hot coffee, I used less coffee beans in my ice cubes. Depending on your caffeine needs, you can adjust your Cold Brew and your ice cubes.
Super powered, super concentrated, Cold Brewed coffee. Hi-yah!
It's not really done by me unless there is a mess involved.