The theory left me, well, cold. Coffee is supposed being hot. Very, very warm.

And then, I made a serious mistake. I accepted a test of iced coffee in the popular coffee shop. It was before strong, sweet, creamy as well as icy, icy cold. Amazing.

I needed to figure out how to make this myself -- it absolutely was that good -- because as much as I might want iced java again, I was not planning to pay the outrageous price to get someone else make it to me.

One might think, as Used to do, that pouring hot espresso over ice and including milk and sugar would work. Not exactly. Not even close.

The problem is that the ice seriously dilutes your coffee. This dilemma sent me hunting for the secret for the reason the sample was nada diluted. That's when MY SPOUSE AND I discovered that Ree Drummond, This Pioneer Woman, is quite an iced caffeine aficionado and quite willing to share her secrets.


First, you have to make a big batch of very strong cold brew coffee emphasis. This is the magic formula. You'll need a huge container, ground coffee along with water. And time -- at least eight hours (exact recipe and instructions below).

Cold-brew coffee isn't just coffee served cold. The thing that causes it to become cold-brew coffee is always that the brewing process itself goes on without heat. Instead of steeping the grounds in difficulties, you steep them in cold water for the lot longer.

And while you can also make as little as YOU cup of cold brew concentrate at any given time, why would you? I'd rather make 2 gallons at this time because it keeps well for about six weeks in the particular refrigerator.


Once you have which beautiful concentrate locked and also loaded, it's time to make one or a number of tall, beautiful, lovely iced capuccinos! You'll need ice, coffee concentrate and your choice of milk, cream and/or sugars. Or just drink the item black. It will be nonacidic without the least bit poisonous.

And there you are: Icy-cold, undiluted, perfect iced coffee beans!


Dump 1 pound of ground coffee right very large container. Any brand of ground coffee is going to do, but you'll be super happy in the event you start with something darkish, rich and freshly roasted.

Today pour in 8 quarts (2 gallons) associated with cold water. The water you utilize is important: If your tap h2o is highly chlorinated (taste and smell it to find this; if it tastes good for your requirements, use tap water here), go for bottled or filtered water.

Stir with a wooden spoon until all the dry coffee is drenched. Cover. Allow to steep in room temperature for no less than 8 hours; longer is just fine.

Line a huge sieve or colander along with several layers of cheesecloth, plus pour the steeped espresso grounds through it. You will need to prod it a bit for getting all of that caffeine perfectly sieved, but stick to it. You'll end up having just shy of 6 quarts of rich, dark coffee concentrate which will be void of bitterness and really low in acidity.

Discard your coffee dregs; tightly cover the concentrate, and place it while in the refrigerator.


Not willing to commit to nearly ONLY TWO gallons of coffee concentrate? No problem. Scale down the proportions: 2 tablespoons of ground coffee for every cup of cold mineral water


Fill up a 12-ounce glass -- or perhaps a one-quart canning jar -- with ice.

Pour very cold coffee concentrate on the ice until the glass or jar is all about three-quarters full.

Add selecting milk or cream.

Add the amount of sugar you need for making it as sweet because you desire. Stir to blend.

Remember, the coffee concentrate will keep well in the refrigerator approximately six weeks, provided its kept tightly covered. Get pleasure from!