How To Make Perfect Coffee Recipes
PERFECT ICED COFFEE
Provided by Ree Drummond : Food Network
Categories beverage
Time 8h10m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
- In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
- Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
- To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.
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- Gently pour a small quantity of hot water onto the coffee grounds. You should immediately notice a bloom start to form as foam on top of the water in the press-pot.
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- Buy Fresh Beans. Coffee beans. Without question, coffee is best when used within days of being roasted. Buying from a local roaster (but you can roast coffee yourself) is the surest way to get the absolute freshest beans.
- Keep Coffee Beans Fresh. Coffee jars. Always store opened coffee beans in an airtight container. Glass canning jars or ceramic storage crocks with rubber-gasket seals are good choices.
- Choose Good Coffee If It's Within Your Budget. Coffee in bags. Snobbism among coffee drinkers can rival that of wine drinkers, but the fact is that an astonishing world of coffee tastes awaits anyone willing to venture beyond mass-marketed commercial brands.
- Grind Your Own. Ground coffee. Coffee starts losing quality almost immediately upon grinding. The best-tasting brews are made from beans ground just before brewing.
- Use Good Water. French press. Nothing can ruin a pot of coffee more surely than tap water with chlorine or off-flavors. Serious coffee lovers use bottled spring water or activated charcoal/carbon filters on their taps.
- Avoid Cheap Filters. Coffee. Bargain-priced paper coffee filters yield inferior coffee, according to the experts. Look for "oxygen-bleached" or "dioxin-free" paper filters (e.g., Filtropa, Melitta).
- Don't Skimp on the Coffee. Coffee. The standard measure for brewing coffee of proper strength is 2 level tablespoons per 6-ounce cup or about 2 3/4 tablespoons per 8-ounce cup.
- Beware the Heat. Iced coffee. Water that is too hot will extract compounds in the coffee that are bitter rather than pleasant. The proper water temperature for brewing is 200°F, or about 45 seconds off a full boil.
- Keep Your Equipment Clean. Turkish Coffee Float. Pictured recipe: Turkish Coffee Float. Clean storage containers and grinders every few weeks to remove any oily buildup.
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