I love starting my morning with a hot cup of coffee. But we’re having 108° days here in Austin!
Last summer, I made a sound investment in an Iced Toddy brewer, which has allowed me to make about a gallon of lovely, life-changing cold brew coffee to keep in the fridge. Cold brew takes between 12-24 hours, meaning I don’t always have it on hand. It’s also intense, almost bourbon like. Sometimes you just want something refreshing.
Houndstooth Coffee, Austin’s cutting edge coffee house, introduced me to Japanese Iced Coffee. The big idea is that by brewing directly on to ice, you trap in all the aromatics that generally get lost in cold brew. The result is a light tea-like drink, with all the flavors of a fresh cup of coffee.
All you need is something that drips. Houndstooth uses a Clever, but I’ve had similar results with an Aeropress. Try it and let me know what you think!
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