I am a huge iced-coffee fan in the summer time. A friend recently introduced me to a great new thing: cold-pressed coffee. Instead of using hot water and adding ice cubes (often impossible when traveling), you simply mix ground coffee with cold water (and let sit overnight). Guess what – it tastes great and it is noticeably less bitter than regular brewed coffee. Next time I travel, I am packing ground coffee.
NY Times recipe: Cold-Brewed ICED COFFEE
Time: 5 minutes, plus 12 hours’ resting
1/3 cup ground coffee (medium-coarse grind is best) Milk (optional).
In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours.
Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice (opt.), mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Yield: Two drinks.
(NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.)