Iced Coffee Time Again!

The Art of Roasting enjoys delicious Iced Coffee all summer long. The recipe comes from this article in the New York Times where you create a concentrate using 1 lb fresh ground coffee to 10 cups of fresh cold water. You let it steep for 12 hours, and then strain it. Once you have your concentrate you can add cold water for iced coffee, or milk for a delicious latte. The ratio is 1 part concentrate to 2 parts other liquid. But feel free to experiment. The Guatemala Antigua is our favorite to date.

A smaller quantity can be made in your french press. Just double the usual coffee weight, and fill with cold water. Let it sit for 12 hours, stir, plunge and enjoy in a 1 to 1 ratio with milk or cold water. Store the extra in a glass container in the refrigerator.