Cold Brewing Iced Coffee

Coffee. If it weren't for that magic elixir, I might never progress past the zombie trance I wake up in. We gave up our leaky coffee maker a couple years ago in favor of a french press, and never looked back. It always makes a smooth, scorch-free brew, and it's so yummy, I now drink it black. But zombies aren't always the best at hand-pouring a pot, and I catch myself skipping the process in favor of a effort-and-sugar-free Redbull when I'm at my sleepiest. This summer, I have found the solution - cold-brewed iced coffee. Not only is it a cool, refreshing drink in the morning, but I can make a big pitcher of it in advanced, making it completely zombie-proof. By cold-brewing it, the coffee is lower in acidity, making it easier on an empty tummy. It's so rich and creamy, never bitter and watery like hot brewed-poured-over-ice.

Here's how to do it:
Add roughly 1/4 cup finely ground coffee to 4 cups cold water. Leave at room temperature 8-12 hours. Strain through cheese cloth or a couple layers of paper towels. Refrigerate.

There you are! I serve it on ice cubes made of the leftover cold brew, ensuring that it never gets watered down. Add cream/milk if you like, or dilute it with water if it's too concentrated. You could even blend it, adding your favorite syrup for a frothy icy treat.