My love affair with iced coffee began many years ago in New Orleans, Louisiana, at a place called PJ’s Coffee. I remember it vividly, like yesterday because it was one of those stop-dead-in-your-tracks moments when your world gets absolutely rocked by a bold, new flavor. On that day, in that city, where Camp Street intersects with Girod, I had my first taste of real iced coffee. It changed me forever.
Up to that point, I had always thought that iced coffee was simply hot coffee poured over ice cubes. That’s how every coffee joint I knew of made it. And, I might add, 99% of the time your “iced coffee” was served with major attitude, like you were asking for some off-menu item. Either that, or filling a cup of ice was reeaally putting them out. Amazingly, that’s how most “baristas” still make it today, regardless of what recipe or nutritional information gets displayed on websites. It’s pathetic, but that’s another matter entirely.
PJ’s has been cold brewing their iced coffee for over 30 years, back when Yuban and Folgers were duking it out for top dog status, and WAY before this whole coffee-mixology-barista shtick starting blindsiding us from every corner – literally. And while it sounds involved, cold brewed coffee requires nothing more than soaking (steeping) a pound of ground in 8 quarts of cold water for 8 hours, straining out the grounds and there you have it – cold brewed coffee concentrate. Pour over ice, add some milk or half and half and sweetener if you need it and you’re rocking and rolling. Or will be as soon as the caffeine takes – it’s heady stuff. But it also tastes better. Cold brewing actually protects the flavor and strength while producing coffee that is less bitter and less acidic. If you’ve ever had coffee-gut (who hasn’t?), you know that this is a good thing.
The Pioneer Woman gives an excellent play-by-play of brewing iced coffee with pictures on her exceptional food blog. Check it out and brew up a batch. It’s great stuff.
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