Spring has finally sprung in New York. And it could not have come at a more perfect time considering I was deep in the troughs of some serious post-vacation blues. After just returning from a much needed, much enjoyed palm-tree-filled-over-60F-temperature-and-sunny vacation to Las Vegas to see my family and San Diego to see some friends, I was pretty down about the cold temperatures here in NY. I exited the plane in a t-shirt and flip-flops and quickly realized I wasn’t in the Southwest anymore. But thankfully, it is a balmy 75F here on Long Island today (!!!) and I am loving it. Even more exciting is that it is now, officially, iced coffee season.
I love iced coffee, and will actually enjoy it year round, although I do recognize that there is an appropriate time and place when iced coffee is perfect, and that time is now. Before it’s so hot and humid outside that your glass is sweaty and the ice has melted before you even have a chance to enjoy it, but after the time when it’s so cold that the glass of 32 degree Fahrenheit iced coffee in your hands is actually warmer than the air temperature.
Somewhere in between there is iced coffee perfection.
Iced coffee seems annoying to make; first you must brew a pot of (warm) coffee, and then let it cool enough to place in the fridge for the next day. But I am here to tell you that there is a better way! Sure it still takes 12 hours, but good things come to those who wait. The answer? Cold-brewing. Cold-brewing in a french press is essentially the same as using the contraption with hot water, except it’s cold water and you have to wait 12 hours instead of 4 minutes. The result is a perfect, unburnt, fresh pot of coffee that is ready to be poured over ice. If you have a french press and 12 hours worth of patience, this is going to be your savior for the next 8 months of iced coffee season.
This coffee is will also be your savior on those mornings when you wake up with a headache and realize you may have visited one too many breweries in San Diego the night before. Which as it turns out, also make some pretty delicious cold brews.
Cold-Brewed Iced Coffee Special Equipment: French Press Desired amount of freshly ground coffee beans
After grinding the coffee beans to a very fine consistency, place the beans along with water (amount of H2O will vary depending on size of french press) into your french press. Leave out on counter, or place in fridge (I prefer the counter) for a minimum of 12 hours. Once 12 hours has passed, depress the straining plunger on your press and pour coffee over ice. Add sugar, cinnamon, vanilla, milk etc. for a tasty treat, or just enjoy black.