It’s summer time, and the livin is easy. Fish are jumping, and the cotton is high.


I don’t know anything about your Dad’s financials. Nor do I know about your Mom’s appearance, but I do know that summer temperatures call for appropriate summer drinks.

Ok, too much cheese for a post about coffee…

I really enjoy coffee. However, I live in an old apartment building that often stays fairly warm through the night. Hot coffee in a stuffy apartment is not as refreshing as coffee could be. I now have two different ways of making decent iced coffee.

The first version that I learned was the long one. I still think it produces the best result though. Into a 2L pitcher put ground coffee equivalent to about 5 french presses worth in weight. So if you do 20-30g per cup, my french press takes about 100g so I guess I use around 400-500g of ground coffee. I’ll have to measure that next time I make a batch. Then follows nearly two litres of cold, filtered water and some good old fashioned soak time. It basically just sits in the fridge for 24 hours and I try to remember to give it a good stir every few hours or so. After the brew time I set up a sort of 3 phase filter system. First I just use my french press to remove the bulk of the solids and I follow that up with two passes through paper coffee filters in a collander.

The result is usually just over a litre of amazing cold espresso. You can drink it straight, with water, milk or - my personal favourite - baileys.

The other method that I’ve started using recently is much faster and while the result is fairly good, I’m not sure it matches up to a cold brew that is given enough time. To be honest, the method is fairly brawn over brains. I take a french press or similar sized vessel and add 6 to 10 ice cubes. Then I do a standard aeropress brew, except I add about 50% more coffee grounds to the aeropress. I brew at my usual 85C for the normal 30 seconds or so and then press directly onto the ice. When I finish the press I take thirty seconds to clean the Aeropress and then I pour the coffee into the glass, separating what remains of the ice.

This method has the side effect of diluting itself, as such, it results in a very different cup than the long method. All the same, the result is a clean, refreshing cup of cold coffee.

That’s about all I have to say on cold coffee for now. Don’t settle for gross, old coffee was intended for hot consumption but left to cool; go make great cold coffee for yourself.

As for myself, the next coffee gadget, thingy that I think I may want to try out is probably the metal filters for the Aeropress. I know they’re cheep but I’m holding out until my supply of paper filters before I try them out. If I like the metal filters I won’t need to have the paper ones taking up space in my cupboards.

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