Intro: Iced Coffee
If you want the caffeinated kick to the head that coffee provides, but you don't want to worry about scorching your tongue, then iced coffee is the way to go. When in the depths of a particularly deep caffeine binge I would opt for the iced stuff because I could drink it so much faster.
With this method, you can make a batch of concentrated coffee to make individual iced cups of coffee for the next several days. It's perfect for when you need a quick fix.
Step 1: Get the Stuff
1/2 pound of coffee ground for a French press
12 cup French press. I'm using Bodum's 12 cup press.
The 12 cups here are really 4-ounce cups. So the 12 "cups" is really the equivalent of 6 cups.
Take out the strainer and drop the grounds in.
If you don't have a French press, simply use any container and a method of straining the grounds out.
Step 2: Start the Brew
Add 4 cups of room temperature water. Stir it up well to mix the grounds with the water.
The grounds will steep for 12-16 hours and need to be stirred a few times along the way. So whenever you pass your room temperature mix, just give it a stir.
Step 3: Press the Coffee
Now put the strainer back on the French press and press the coffee. Pour off the coffee into another container, preferably one with a spout. I used my 8 cup French press for this (yes, I used to be addicted).
You can now chill this coffee in your fridge for up to 10 days. This will be your concentrated coffee that you will use to make iced coffee whenever you want.
Step 4: Make an Iced Coffee
Making an iced coffee is simple. Just take out a glass and fill it with ice. Now pour in the coffee so that it fills up a little less than half of the glass.
Top off the drink with some water. This along with some of the melted ice will give you the right strength. Feel free to test your ratios until you're happy with it.
Add cream and/or sugar and stir.