Masha and I have been having some good laughs recently at the cold brew concentrate phenomenon, where grocery stores are starting to carry small bottles of cold-brewed coffee concentrate for insane sums of money. Sometimes a tiny bottle that will reasonably make 1-2 large cups of iced coffee costs $6 or more. That’s more expensive than Starbucks. (Not aware of this trend? Check out, for instance, Chameleon Cold-Brew…not to mention their startling prices.)
The reason we laugh is that we’ve been making cold brew iced coffee for years now…any time the temperature outside isn’t icy. It’s delicious, refreshing, and takes less time than making a pot of hot coffee. Oh, and it’s cheap.
The reason I’m posting now is because of a fantastic new tweak, thanks to John Hamanchosi at 7 Coffee Roasting Company in New York, via a recent Slate article: mint. It adds a wonderful layer of freshness to the coffee and we’ve become instant fans.
So, here’s a recipe and methodology for making wonderful cold brew iced coffee that is so easy, you’ll have no trouble ensuring that you’re never without some in the fridge (or, skip to the recipe).