Cold Brewed Iced Coffee

Ah, coffee. How I've missed you.

I've left my job, meaning I am no longer close to a Bruegger's, and thus cannot get 18 cups of coffee a day with my magic mug (don't worry, I'm close to it having paid for itself, though, and I'll make that up through less frequent visits). And while my roommate has a one-cup coffee maker, I don't like it - it's loud and spits everywhere and I'd rather just leave it alone. Thank god for cold-brewed coffee.

The New York Times ran this recipe last summer, but I've just discovered it. The amazing part is that the coffee tastes much smoother and creamier with this brewing method, and there's less acid, which my stomach is quite happy about. And while I normally add milk and Equal to my cup, I didn't feel the need to add anything to this. Another plus? There's more caffeine (apparently the hot water destroys some of the caffeine in a normal hot-brew), so this coffee is that much more potent.

Cold-Brewed Ice Coffee
1/3 cup ground coffee
1 1/2 cups water

In a 2-cup measuring cup (for easy pouring later), stir together coffee and water. Cover well with plastic wrap and let stand at room temperature for 12 hours or overnight.

Strain coffee once through a fine mesh sieve to remove grounds, then strain a second time through a paper coffee filter to remove any other sediment. In a tall glass filled with ice, mix a 1:1 ratio of coffee and water (or to taste - I used less water). Add milk and sugar to taste.