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Iced Coffee
Cold Brew (slower method)
- Use medium to coarse ground coffee.
- Measure out coffee into a container, pitcher or even a cafetiere.
- Use about 4:1 coffee to water ratio (e.g. 5-6 tablespoons or about 1/4 cup of coffee to a cup and a half of room-temperature water, in order to make 2-3 glasses of iced coffee).
- Add water to coffee and stir well to make sure there are no lumps.
- Cover with a lid.
- Let it sit and brew for a minimum 3 hours and up to 12 hours (e.g. over night).
- When ready, either plunge if using a cafetiere and pour into an other container, or decant through a fine-meshed strainer into another pitcher.
- Strain or filter for a second time if you want to remove all the fine particles.
- Serve immediately or refrigerate first.
- This is stronger than your usual cup of coffee -- dilute with an equal amount of cold water or milk.
- Serve over ice. If required, add sugar when serving.
Hot Brew (quicker method) -- brew coffee using your preferred method straight over ice
- Use approximately double the amount of ground coffee you usually use.
- Use about 1:1 ice to hot water ratio (weigh ice if possible). The melting ice will contribute to the total volume of coffee without weakening the final drink.
- If using a manual filter or an Aeropress, brew straight into a cup containing ice.
- If using a cafetiere or a Moka pot, brew then pour over ice immediately.
- Drink black or serve with cold milk or cream, and sugar.
Iced Tea
- Put one tea bag (or one tea measure of loose tea) per person into a jug.
- Cover with hot water about an inch high.
- Brew for about three minutes to release most of the flavour.
- Top with cold water, remove all the tea bags (or strain out the tea leaves) and serve iced.
- Serve with fresh mint, slices of lemon, lime or even cucumber.
- Use elderflower cordial or a (flavoured) syrup to sweeten your iced tea.
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