Equipment:
-
24 oz. cup (preferably insulated and having a lid and straw; mine is from Starbucks)
- Coffee grinder (I use a refurbished Cuisinart bur grinder)
- 4-cup automatic drip coffee maker (Mr Coffee works, as does my current Cuisinart)
- Filters for coffee maker (duh)
- Two coffee scoops (yes, two; you'll find out why)
- Optional: coffee canister with vent to allow carbon dioxide to escape (helps keep coffee beans fresh)
Supplies:
- Whole bean coffee (I use Columbian beans ordered from OrlandoCoffeeRoasters.com)
- Coffee creamer (I use Coffee-Mate Natural Bliss - sweet cream flavor)
- Ice
- Optional: coffee syrup (since I use a fairly neutral flavor of creamer I buy the caramel-flavored Archer Farms brand coffee syrup from Target)
Method - The Night Before:
- Brew 4 cups of coffee using filtered water. I use 5 scoops of freshly-ground coffee per 4 cups I'm planning to brew (using scoop #1). I also prefer to only grind enough beans for one 4-cup brew; thus I grind every night.
- When the coffee is finished brewing move the carafe directly to the refridgerator.
Method - The Next Morning:
- Pour chilled coffee into 24 oz. cup.
- Add creamer (and coffee syrup) to taste. I use scoop #2 to add 4 scoops' worth of coffee syrup, then I pour in the creamer until the level of liquid rises to a certain point that I've found through trial and error.
- Stir.
- Add ice.
- Attach lid/straw, go, and enjoy!
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