Listen up...the good news is that cold coffee is very easy to make, even if you have limited tools and equipment. Here are a couple methods you can use to make cheap, delicious, and easy cold coffee at home to share with your family & friends.
Of all the kinds of coffee, French Press Iced Coffee Recipe is probably the easiest. There is little room for error, and little or no technique involved. All you need is coffee, cold water, a French Press, and plenty of time. If you’re in a hurry this won’t help you, but if you plan ahead, this will be the fastest (and most caffeinated) coffee you could make.
78 g (2.75 oz) coarse ground coffee
600 g (21.2 oz) cold water
One french press
You’re probably going to want to use coffee ground a little coarser than you would for pour-over, and if you don’t have that option, consider using a little less coffee. Coffee ground too fine might extract aggressively and make a cup that’s too strong, so using a smaller dose will help cut the strength.
Add the ground coffee to the French Press and then add cold water to the French Press. Stir gently several times, so that all the grounds are evenly saturated, break up any clumps, cover the press, and refrigerate/ Wait overnight or for at least 16 hours, press, and serve cold.
As always best to use freshly ground coffee and use filtered water. If neither of these are available, pre-ground coffee and tap water will work fine.
If you don’t want to use the exact recipe posted here, just try to shoot for a large coffee to water ratio. One to five, six, or seven. we used a 1:6 ratio because we enjoy stronger cold brews throughout the day. We drink cold with a little ice, however, if you want something strong that goes well with ice and milk, just increase the dose.
For "Flash Brew for Pour Overs", this iced coffee recipe takes a few more steps, and we find that fruity/natural processed and bright coffees will especially shine with this method. This recipe makes a really refreshing and thirst-quenching iced coffee, with fuller aromatics and more delicate flavors than most cold brews, especially if you’re using high quality coffee.
Brew this coffee as you would a normal pour-over, but with more coffee and less water, and directly onto a generous portion of ice. You want more ice than the hot coffee can melt, meaning the idea is that the heat from the water is unable to melt all the ice in a short amount of time. Don’t worry about providing a “correct” portion of ice; the coffee reaches its own proper proportions as soon at the ice stops melting, which should basically be as soon as the brew is complete.
A one-to-ten ratio is a good place to start with this, an depending on the result and your preferences, then adjust the dose up or down to suit your taste.
25 g (0.88 oz) coffee
250 g (8.82 oz) water
A pour over device
A generous amount of ice
Add the ice to your carafe. Brew your pour-over directly over the ice. Use a bloom of 30 to 40 seconds, and two pulse pours, gently agitate, strain, and serve over more ice, if you like.
All of our coffees are fresh 100% Arabica importing yearly from 2 hemispheres. You can't go wrong with any of your choices from our selections. Call us for recommendations, we will listen, and help you as best we can. Thanks for reading!
The Coffee Teams @ RhoadsRoast Coffees & Importers