I've been drinking iced coffee every morning for the last 6 years, to say I am a morning zombie iced coffee fiend is an understatement. I drink it so regularly that I know how to translate my order in all the chain languages (iced venti unsweetened iced coffee). So when my friend Ian told be about his cold brew fridge coffee method, I was ready to hunt down the best process, for the best cup of iced coffee. I tried Ian's method of mixing water and grounds and leaving it in a jar overnight and found that straining the grounds is a pain in the ass. I decided to sew a muslin bag to hold my grounds (like a coffee tea bag) and had mixed results.
- If I pack the muslin bag too tight, that water doesn't penetrate all the grounds.
- My ratio of grounds to water needed to be double (48 tablespoons for 1 gallon)
- Although delicious, cafe du monde is a strange coffee to cold brew with (super weak)
- So far, cafe bustello is king for this method