This iced coffee recipe is not about putting a bunch of ice cubes in a glass to chill off already brewed iced coffee. Yuck. Have you ever actually done this? It just results in a watered down coffee/water mess. Nor is it about letting coffee sit in your fridge already brewed and cool down on its own. Sure thats a better alternative.
Then after 8 hours or overnight, simply strain the coffee (twice is recommended), add ice, enjoy. This method seems to strip away some of coffee's bitterness resulting in one smooth iced coffee.
How you enjoy it is up to you. My method? I use it to wash down one of my dark chocolate-cherry almond scones. Yum.
d.i.y. Iced Coffee
From Smitten Kitchen (originally posted in The New York Times)
Yield: Two drinks
1/3 cup ground coffee (medium-coarse grind is best)
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.