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How to Make the Perfect Cup of Iced Coffee

Lee Corrina Cano, the co-owner of the Coffee Studio in Andersonville, shares her tips.

Photo: Bill Hogan/Chicago Tribune

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.

5 Dilute.

Add one or two parts water to one part concentrate, depending on preference. Stir and add ice.

6 Enjoy!



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