We talked to Lee Corrina Cano, co-owner of the Coffee Studio in Andersonville, for tips on how to make the best iced coffee. Here’s what she had to say.
1 Choose the right beans.
For the best taste, use a light or medium rather than a dark roast, and grind coarsely.
2 Do a little math.
The ideal water-to-coffee ratio is 8 to 1. So use three quarts of water for a 12-ounce bag of coffee.
3 Let time work its magic.
Dump the ground coffee into a food-safe container, then cover with water. Let it stand on the counter (not in the fridge) for 12 hours.
4 Discard the grounds.
Line a sieve or colander with a filter and let the liquid—now a coffee concentrate—drain into a pitcher. Cover and refrigerate.
Add one or two parts water to one part concentrate, depending on preference. Stir and add ice.
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