So my super simple iced coffee experiment was based on an article from The Pioneer Woman (which was based on another article from Imbibe Magazine), so we’re all borrowing. I don’t have institutional sized containers, so I halved the recipe and made 1 gal.
I combined 1 gal of water and half of a bag of coffee in a pitcher and let it steep all night (they recommend 8 hours, but I made mine earlier in the day, so mine was WAY longer than that.) Today I was faced with the dilemma of how to strain it. I don’t have the cheesecloth and mesh strainer the article used… So I got creative(ish): I used the basket from my coffee maker, with a coffee filter, placed it on top of a mason jar with a canning funnel to direct the precious liquid. Then I filled my second pitcher whenever the jar filled. I’m not going to lie, it took a little time to strain it all that way, but it worked fine. It also only made a little over 3/4 of a gal after it was all filtered.
Now to add my favorite things (I use sugar, a caramel macchiato liquid creamer, and a touch of chocolate syrup.)
Taste test verdict: Tasty, but definitely more stout than the store-bought mix. I didn’t take into account that I use a very bold coffee mix, and could get away with a little less coffee when brewing (I will probably try 1/3 bag next time.) Iced coffee recipes are normally kind of watery, so strong coffee isn’t a bad issue to have.
This afternoon, I’ll make my coffee ice cubes, not that they are as big of a deal with this batch of stronger iced coffee.