By Matthew Yglesias
My post on cold-brewed iced coffee attracted more attention than I was expecting, so I thought I should reply to a few frequently seen queries.
ONE: Why not just make a pot of coffee and stick it in the fridge? If you ask me, this tastes gross. But if you like it, go for it.
TWO: Why not just make some unusually strong coffee (double the beans, halve the water) and then pour the hot stuff directly onto ice? This works fine and tastes fine. I just don’t think it tastes as good. The hot-brewing process and the cold-brewing process produce a different flavor; in particular, cold-brew is less bitter and the generic “coffee” taste winds up being somewhat muted relative to the particular flavor associated with the beans you’re using. I also like that with cold brew I can keep a pitcher in my fridge for a few days.
THREE: Why not follow the procedure I outlined, but do it in a French press and use the press for the straining step? That’s probably a good idea! I just don’t have a French press so I’ve never tried it. I have, however, resolved to buy a French press at some point in the future.