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Red Mango debuts Frozen Coffee Chillers

Red Mango debuts Frozen Coffee Chillers

Red Mango, the frozen yogurt and smoothie chain, is debuting its first coffee-based frozen drinks this week.

The Dallas-based company, which has more than 190 units, said it considered the introduction of its Frozen Coffee Chillers frozen-yogurt-coffee line “one of its biggest product introductions.”

Chillers are available in four flavors: vanilla, caramel, mocha and natural coffee. They blend authentic medium-roast Columbian Arabica coffee with nonfat Red Mango yogurt and crushed ice.

“It truly is a superior alternative to many of today’s frozen coffee frappes that are made with bad ingredients and don’t offer any nutritional benefits,” said Dan Kim, founder and chief concept officer of Red Mango.

Since they contain yogurt, Chillers have live and active probiotic cultures. Regular size 16-ounce servings contain 290 to 320 calories, and large size 20-ounce servings contain 320 to 390 calories.

Participating Red Mango locations will offer regular size 16-ounce Frozen Coffee Chillers for just $1 until 5 p.m. each day from July 23–31.

Kim recently discussed the product launch with Nation’s Restaurant News.

What kind of customer will find the Frozen Coffee Chillers enticing?

I initially designed our Frozen Coffee Chillers with two types of customers in mind: Those who love our yogurt-based smoothies and those who love frappes. My goal was to create frozen coffee beverages that combine the best of yogurt and coffee, beverages that reflect our brand's reputation for developing menu items that taste really good… and are really good for you. After having tested and sampled our new frozen coffee drinks to a broad and diversified audience, I really believe that our Frozen Coffee Chillers will be enticing to anyone who loves great-tasting coffee and is in need of a satisfying and energizing drinkable treat.

What added equipment, if any, does it require in units?

We were able to execute this new beverage program in-store by using our existing smoothie and beverages prep stations. We were very pleased to discover that our stores did not need to invest in new coffee equipment. Significant food tech advances gave us access to premium, high-quality pre-made coffee that arrives to our stores ready-to-blend.

What kind of flavor profiles were you going for?

The most important flavor in our Frozen Coffee Chillers is coffee, so we spent a lot of time making sure that we perfected that. To ensure a delicious and well-balanced taste with universal appeal, we decided to use medium-roast Columbian Arabica beans for the primary coffee flavor, and for some flavors, a dash of dark-roast Robusta coffee for definition and character. Also, we made these beverages with a non-tart, non-fat, sweet and creamy yogurt base that we developed specifically for our Frozen Coffee Chillers to create a finished flavor profile that is more uniquely delicious than just using plain milk.

How do calorie counts compare with typical frozen coffee drinks?

Our Frozen Coffee Chillers have less calories than many other typical coffee drinks, primarily because we formulate our drinks with our proprietary nonfat yogurt base, and do not add high fructose corn syrup. The most important nutritional advantages, however, are based on the fact that we use only all-natural ingredients to prepare our beverages. This means that unlike many frappes in the market today, our Frozen Coffee Chillers do not contain artificial colors, artificial flavors or artificial preservatives.

What benefits do the new drinks offer nutritionally over coffeehouse competitors?

In addition to the all-natural formulation and clean ingredients label, our Frozen Coffee Chillers offer the established health benefits of GanedenBC30, which are the patented probiotics with which we fortify our yogurt and smoothies. What this means is that in addition to being a satisfying and energizing frozen coffee beverage, our Frozen Coffee Chillers also help to maintain our customers' immune systems, which is pretty awesome if you think about it.

Is this a limited-time offer or a permanent menu item?

Most of our seasonal beverage launches are LTOs, but the Frozen Coffee Chiller will keep a permanent spot on our menu boards because we believe a lot of consumers are going to really like it and want it over and over again. I'm most excited about just how good these drinks taste, how positively the customers have responded to them so far, and how widely appealing I believe they will be. Personally, I always get excited when I'm able to create something new (like our Honey Badger frozen yogurt), or recreate something that many people are already familiar with in an innovative way that makes things taste better and better for you.

Contact Ron Ruggless at [email protected]
Follow him on Twitter: @RonRuggless


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


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