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    Your New Favorite Coffee Drink

    By | Shine Food – Mon, Jul 30, 2012 9:58 AM EDT

    Photo by CN Digital StudioPhoto by CN Digital StudioBy Rachel Sanders, Bon Appétit

    Coffee, like bourbon and Disney musicals, is different on ice: a little smoother, a bit more seductive, with a kick that sneaks up on you. And iced-coffee enthusiasts (i.e., everyone) have found even more to swoon over with cold brew now seemingly everywhere. Made by steeping ground beans in room-temperature water overnight, it produces bold, intense flavor with less acid and more velvety sweetness.

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    "Cold brewing is simpler and much more forgiving than just cooling down coffee," says Grady Laird, co-owner of Grady's Cold Brew. "Plus it tastes better: It's smoother, without the bite associated with hot coffee. In the end, it's more refreshing--and when it's 95 degrees outside, that's what matters." Word.

    Listen: With monstrous caffeinated slushies and other dubious drink variants proliferating, you don't want to go sucking on just any straw. That's why we, along with every barista and bean geek in the country right now, count on this method for consistent iced-coffee excellence. Your usual coffee blend will work just fine with our recipe, but we found that lighter roasts make for a less bitter drink.

    Once you're hooked (and you will be), invest in an affordable Toddy Cold Brew System. And if you're not into home-brewed, get our recommendations for the best pre-bottled versions here.

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    Cold-Brew Iced Coffee Concentrate
    For a clear liquid, use coarsely ground coffee. (Finely ground beans make for a cloudier drink.)

    Recipe by The Bon Appétit Test Kitchen
    Makes 5 cups concentrate

    Ingredients
    12 ounces coarsely ground fresh coffee beans
    Milk (optional)


    Special Equipment
    Cheesecloth

    Preparation
    Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheese-cloth. Let stand at room temperature for 15 hours.

    Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids.

    Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. Coffee concentrate can be made 2 weeks ahead. Keep chilled.

    Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water.

    Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Drinks Slideshow.

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