Cold-brewed iced coffee: a summer pleasure

Iced Coffee

Iced coffee, August 2012

Coffee is one of my favorite simple pleasures. As if I needed a reason to drink it, it also gives health benefits, being a good source of antioxidants that protect against cell damage.

Cold-brewed coffee is steeped at room temperature. Because it isn’t heated, the flavor is less acidic.

Combine the cold-brew with hot water, or for a summer treat add cream or nondairy creamer and pour it over ice. Sweeten if you wish (before mixing with ice), but the gentle flavor stands out in a wonderful way with just the richness of cream, or even all by itself.

Make a big batch and you’re set for a few days.

Cold-Brewed Iced Coffee
Recipe type: Beverage
Prep time:
Cook time:
Total time:
Serves: 2
  • 1/3 cup coffee (medium coarse grind if possible)
  • 1 1/2 cups water
  • 2 tablespoons cream (optional)
  • Sweetener of choice (optional)
  • Ice
  1. In a pint jar, stir together coffee and 1 1/2 cups water. Cover and let stand at room temperature overnight (at least 12 hours).
  2. Strain through a coffee filter or fine strainer into another container. Pour half of the coffee concentrate into a tall glass. Stir in cream and sweetener, if desired, and add ice.
  3. Cover and refrigerate remaining portion.
Serving size: 1 glass, with cream. Calories: 106; Fat: 11g; Saturated fat: 7g; Unsaturated fat: 0g; Carbohydrates: 1g; Sugar: 0g; Fiber: 0g; Protein: 1g; Cholesterol: 41mg.


(Recipe adapted from


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One Response to “Cold-brewed iced coffee: a summer pleasure”

  1. Miachel says:

    That…cool. Never knew you could slow-brew!


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