An iced coffee that outsmarts the summer heat!

It’s iced-coffee season, and we couldn’t be more thrilled! You see, mastering your morning fix at home is easy, especially with our homemade iced-coffee hacks. We’ve been using these tricks to save us time, money, and the stress of long (steamy) café lines…and we’re ready to let in you on our secrets. So, get ready to improve your iced-coffee routine — we’re here to help!

The Perfect Ratio
Every coffee drinker has his or her own ideal ratio of coffee-to-beans-to-time. This method is our favorite. Remember: Some say cold-brewed coffee is more caffeinated than regular coffee, so use this as a concentrate and mix it with a little cold water before using.

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Best Cold-Brewed Iced Coffee

Makes: about 2 cups concentrate
½ cup whole coffee beans
2 cups room temperature water

1. Grind the coffee beans in a grinder for about 30 seconds. Transfer to a French press. Pour the water over the grounds, cover with the French press top, and set aside at room temperature overnight.
2. In the morning, push down the filter to stop the brewing. Strain into a container and keep in the refrigerator for up to one week. Serve over ice mixed with water and/or milk.

Simple Syrup Saver
Simple syrup is our preferred sweetener for iced coffee, far superior to having undissolved sugar bits in your drink! We keep ours in a DIY dispenser for easy access and to prevent spills — because, let’s face it, we’re not the most nimble first thing in the morning.

Makes: 1 container, plus simple syrup
1 empty pump-top soap bottle
1 bottle Goo Gone
Granulated sugar

1. Remove the labels from one empty pump-top soap bottle in hot soap water and wipe off any glue residue with Goo Gone or a similar product. Thoroughly wash out and dry the container.
2. Meanwhile, simmer equal parts sugar and water in a saucepan until the sugar dissolves. Remove from the heat and let cool completely. Pour into the prepared container and store in the refrigerator for up to two months.

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