How To: Commuter Iced Coffee

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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