It is important to remember, though, that a cold beverage will have less flavor than a hot beverage of the same concentration (example: warm beer=skunky, cold beer=refreshing). Because of this, it is important to use only dark roast coffees such as French roast or espresso blends. This is why a good iced coffee tastes good and drinking your hot coffee after it has cooled too much is gross — the iced coffee is stronger.
Follow this simple formula: For 48 ounces of iced coffee, use 24 ounces of water and enough ground coffee for 48 ounces (at least 16 tablespoons). After brewing, add 12 ounces of ice and stir. You will then have 36 ounces of strong, cool coffee. The refrigerator cools the coffee further, and the ice used in each cup makes up for the 12 ounces of liquid not yet accounted for. The result is a potent, brisk iced-coffee that wouldn’t piss you off if you bought it in a coffee shop.
Of course, there is an even better tasting and fail-safe method: cold-brewing. Stir the coffee grounds into cold water and let it brew overnight. In the morning, strain it using some kind of colander/coffee filter apparatus and prepare to drink the best iced coffee you’ve ever had.
Then again, for $2 you can have someone else make it for you while sitting in an air-conditioned coffee shop mooching free Internet. We’ll see you there. ©
Brew it double strength: 24 ounces of water 16 tablespoons of strong coffee grinds 12 ounces of ice = 36 ounces of strong, cool coffee.
Cold brew it: Again double the dosage (8 tablespoons of coffee per 12 ounces of water), mix and let brew in refrigerator overnight. Filter in the morning and add water and ice to reduce strength.
Pay a friendly local barista $2 for one you don’t have to make yourself.
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