Comments on: cold-brewed iced coffee

By: Christina

Christina — Tue, 09 Mar 2010 17:02:19 +0000

You really are a wonderful photographer!

Also, I fell in love with cold brewed coffee last year. I bought some pretty good whole bean coffee that I haven’t been brewing since I need so much of it for it to taste good, so I think I’ll use it to make cold brewed coffee now that it’s warmed up some.

By: Lindsay

Lindsay — Tue, 29 Dec 2009 17:19:59 +0000

Made this last night, and am enjoying my first cup right now – thanks! Ignoring, for the moment, the fact that I have to sit here bundled up in three layers due to the (relative) cold of winter here in Southern California, this is the perfect refresher. Sometimes I think a cool drink is nice to combat the dryness of the heater, don’t you? Also, although I do enjoy coffee, my stomach doesn’t care for the acid in it very much, so I have to limit myself frequently, but so far this cold-brewed cup doesn’t seem acidic in the slightest, and there is no bitterness. I used a blend of about half organic “Sunrise” (described as a medium roast breakfast-style blend) and half organic Sumatra, and the flavor is mellow and lush, with definite earth tones… which is impressive once you learn that I’ve never before been able to describe coffee as anything other than strong or weak. I guess all the flavors were muddied before, but the copious amounts of milk and sugar it took to make it drinkable to me probably didn’t help either. So thanks again for posting this – I’m sure I’ll be making it again and again.

By: Jenn

Jenn — Tue, 22 Dec 2009 20:37:20 +0000

Awesome! I had no idea this could be done…or so simply! Summer is starting to heat up in Argentina (where Starbucks is just starting to introduce the idea of cold coffee), and I have a feeling this will become a staple in my kitchen!

Thanks for mentioning it in your brunch post!

By: Reid

Reid — Mon, 14 Dec 2009 22:34:17 +0000

Thanks for the great site and the wonderfully informative posts. I’ve known about cold soaked coffee about year. I am a wordsmith and “cold soaking” seems more accurate to me than “cold brewing.” I wasn’t allowed to drink coffee as a kid and, now in the acid-reflux generation, came to it late in life. I’ve collected several tasty looking flavor recipes from your posts, and am trying my own soak-to-taste batches in 1 qt canning jars at the moment. I am using the kind of jar with the measure marks on the side. I’ve put coffee (I like a blend, too) up to the first mark, then added cold tap water up to the top mark. I’ve stirred and capped it finger tight with air space inside for expansion, and am letting it sit on the counter overnight. In the wee hours of the morning I’ll strain it in my a French press, heat and enjoy. I work 3rd shift and look forward to a rich (only like cold-steeping does), low-acid cup of hot java to help me get going. Indigestion is a bummer. I live in WI. It is December. Brrrr. I’ll enjoy drinking it hot from the microwave for few months, then cold when the weather warms next Summer. Best to you!

By: Brian

Brian — Fri, 04 Dec 2009 19:43:55 +0000

This is great! I’m glad to see the recipe here. I learned this when working at a coffee shop where we made 5 gallon batches. If you really want a buzz try it without adding any milk or water!

By: Inigo Montoya

Inigo Montoya — Sat, 14 Nov 2009 01:52:38 +0000

I may never have hot brewed coffee again; this is the way coffee was meant to be prepared.

By: kerensa

kerensa — Wed, 07 Oct 2009 05:23:56 +0000

i have been making this every day!
my coffee pot broke and i have a big stack of coffee filters still on hand. i just put a filter in the strainer and only need to filter once. it’s perfect!

By: Warren: Juice Bar Consultant

Warren: Juice Bar Consultant — Wed, 23 Sep 2009 21:29:03 +0000

I love your step by step instructions and the photos are awesome.

One of my favorite type of iced coffee drinks is a Vietnamese drink where a hottle is placed on a glass of ice and sweetened, condensed milk. The hot water is poured in, the grounds steep and the resulting coffee passes through. Delicious… And unique.

By: SeaHorse

SeaHorse — Tue, 22 Sep 2009 19:31:54 +0000

I’ve been drinking cold brewed for a couple of years now and love it. We have just recently purchased our beans from “Grounds for Change” and discovered the stronger the beans the much better (not just stronger) the concentrate will be. The last batch of beans I bought were so strong they didn’t even smell like coffee. We thought they might have been ruined. They made the BEST coffee any of us have ever had.

By: Heidi in DF

Heidi in DF — Tue, 01 Sep 2009 12:51:14 +0000

Am on week 2 of cold-brewed revelation. It’s still nice enough weather here in Mexico City that it’s the perfect quick coffee as I’m running out the door to school. And yesterday when it was chilly and rainy I tried adding hot milk and was pleasantly surprised that it still tasted terrific. I may be spoiled…the drip coffee we made this weekend paled in comparison. Thanks for the great, easy idea!