So I like coffee a lot. It's a recurring theme on this blog, you may have noticed. And Singapore is so damn hot, especially lately, that I often like to have my coffee over ice. Several years ago in the culinary wonderland that is Oakland, California (dead serious on that one, Oakland has spectacular food) I had an iced coffee epiphany: Blue Bottle Coffee's cold brewed iced coffee. Cold brewing calls for steeping the grounds for 8-12 hours in room temperature water, a method that brings out the beans' mellow chocolate and caramel flavors and results in a super smooth, super strong cup. It's a revelation.
I've only found cold brewed iced coffee at Oriole (see here and here), which is a little out of the way for me for daily consumption (and also a little gasp-inducing at $7, or something like that). But the good news is that it's dead easy to make, and if you start on a Sunday night and brew a round each evening after that then you've overcome the biggest hurdle, the long brewing time, and will have a fresh cup ready every morning. (I realize that doesn't solve the instant gratification problem, sorry.)
Cold Brewed Iced Coffee
- 1/2 cup fresh-ground coffee beans
- 2 cups water
- Simple syrup (optional)
- Milk (optional)
This will make 2-4 cups depending on whether you take your coffee black or with milk.
- Add the coffee grounds and the water to a jar or pitcher. Stir. Cover and leave for 8-12 hours.
- Strain through a coffee filter. You can also use a french press.
- If you take your coffee strong, mix the cold-brew with ice and/or milk (strong). Add 1/2 to 1 part water to the brew to for a less robust cup. Sweeten with simple syrup if desired.