How To Make Coffee Shop Quality Iced Coffee / by Erin Baynham

How To Make Perfect Iced Coffee At Home

Tonight was a really, really great night for me. I've spent two years drinking iced coffee, almost every day. Over the last year or so, I've tried to make it at home. Let me just say, I'm not a super coffee snob (the real snobs would think I'm an amateur), but I chuckle at the people that say, "oh, just pour your pot of coffee over ice."I tried the Toddy (didn't love it), the New York Times cold brew method (didn't move me).

Last week, I went to Spro Coffee in Hamden, where the guys there introduced me to the Chemex. This glass contraption uses science and the pour over method to make an insanely delicious cup of coffee. The guys at Spro gave me a ton of details, and I did some researching on my own as well. I ended up using the recipe by Counter Culture, but their video is the best way to go. I did it totally as directed. The recipe for iced coffee is 8 oz water, 8 oz ice, 1 oz coffee.  I ordered a scale from amazon, and I'm ordering a coffee grinder tonight.  I bought a Ra Benz sample size of their "Mexico" roast at the farmer's market, and used it tonight.

I did everything they told me to do in the video, using the same measurements...

...and it was fantastic. In fact, it's stronger than the coffee shop. It tastes exactly like (if not better than) the coffee that I'd at the shop. My neighborhood shop costs $2.80 a cup, and I'm never really sure how great the coffee will be when I get there. It literally always tastes different.

So yes, I did invest about $70 on everything, but it will be well worth the drives I won't have to take, and the individual cups I buy everyday. Today goes down in the history books.

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