Brewing iced coffee
Tue Jul 22 2008
The task: Brewing iced coffee
The pro: Jenni Bryant, manager at Gimme! Coffee (228 Mott St between Prince and Spring Sts, 212-226-4011)
Illustrations: Atsuhiro Aisho
Pour half a pound of fresh, coarsely ground coffee and a half gallon of room-temperature water into a pitcher. Agitate the mixture gently to ensure that the grounds are saturated.
Steep for approximately 12 hours (or overnight) at room temperature to produce a concentrate that will form the base of your iced coffee.
Step 3Once the coffee has steeped, strain it by pouring the liquid slowly through a fine-meshed sieve into a second pitcher. (Transferring the mixture slowly will keep most of the sediment in the original pitcher.)
Dump the grounds from the filter and strain the concentrate a second time. Bryant recommends lining the sieve with a piece of cheesecloth or a brewer’s hop bag to catch the finer particles.
To serve, pour two parts coffee and one part water over ice. Refrigerate leftover concentrate for later—it can keep for up to five weeks in the fridge.