Iced Black Coffee - biscuits and such
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Iced Black Coffee

Last night, as I was trying to work up the energy to brush  my teeth and go to bed, I was looking at the pictures I’ve posted recently on flickr.  As it turns out, most of them are of iced coffee.  I decided I might have a problem.

In addition to mango smoothies I am drinking a copious amount of iced coffee these days.  Homebrewed, black, very strong iced coffee with coffee ice cubes.  I’m addicted.  It might be the only thing getting me through the day lately.  Between practicing for the water ballet, my attempt to be a runner (again), and a crazy work schedule, I’m beat.

And this stuff?  It’s liquid gold.

Iced Black Coffee

The thing about iced coffee is that you can’t just brew coffee and then chill it.  Coffee that has been heated and then chilled gets bitter, which ruins the delicious coffee flavor.  So for iced coffee you need to steep the coffee at room temperature.

3 cups coffee grinds

6-7 cups of water

1 cup of water, to be added later


In a large bowl (I like to use my 8 cup pyrex measuring cup that has a lid) combine water and grinds.  Stir and cover.  Let sit overnight.

Strain coffee mixture through a fine mesh strainer that has been lined with cheesecloth.  Add another cup or two of water to dilute to your taste.  Chill.

Coffee Ice Cubes

Combine 1/2 cup water and 1/2 cup coffee.  Free in ice cube tray.  Use to chill your coffee without diluting.

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  • noel

    12.07.2011 at 06:32 Reply

    hi elena, this looks wonderful and i’d like to try it. what kind of coffee do you use?

    • elena

      12.07.2011 at 08:02 Reply

      lately i’m a big fan of the “charm city blend” at the baltimore whole foods. i prefer dark blends like sumatra.

      • noel

        14.07.2011 at 12:58 Reply

        charm city blend! i’ll have to try it.

  • Wendi @ Bon Appetit Hon

    12.07.2011 at 07:09 Reply

    I confess to taking whatever coffee is left in the pot and stashing it in the fridge. Maybe I’ll give it a try your way and see what difference the cold brew makes.

  • Mille

    17.07.2011 at 13:42 Reply

    Thanks for this post! I tried this with vanilla flavored coffee from the local discount store and it worked really well. I love iced coffee and confess to spending way too much at coffee shops for something that I didn’t realize was so easy to make at home. I also made the coffee ice cubes but with a little simple syrup and it has worked nicely. I’m going to try the ice cubes with some milk next– I love having melting ice cubes flavor my drinks. I recently discovered “bleeding mary’s” where you make a bloody mary mix and freeze it into ice cubes, and use those in a glass of vodka. So yum!

    • elena

      18.07.2011 at 10:57 Reply

      Yum! I love the idea of syrup ice cubes, that is definitely going to have to happen this fall for PUMPKIN iced coffee!

      And I will be trying a bleeding mary as soon as physically possible.

  • Erin @ The Speckled Palate

    18.07.2011 at 10:18 Reply

    I’ve always been a fan of iced coffee, and I’m going to have to give your version a try because, like you, I’ve been a little crazy this summer and am always needing a little pick-me-up, especially in the afternoons! How is your attempt to being a runner coming? Because I’m doing the same thing… and the Louisiana heat is wearing me out!

    • elena

      18.07.2011 at 10:59 Reply

      Hah! At least once a year I try and usually give up. This summer I’m doing Couch to 5k (with a phone app guiding me), which is great. I love it. It’s on pause this week because the water ballet practice has been killing my ankles, but as soon as the water ballet ends I’ll be excited to get going again!

  • biscuits and such | Pecan Milk

    11.05.2017 at 14:49 Reply

    […] No squeezing or nut milk bags needed. And it’s thick, creamy, and so perfectly paired with my cold brew that I’m never going […]

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