I started drinking coffee at a weirdly young age. In elementary school, I would visit my grandmother and grandfather at their office and my grandmother would make us “kids coffee.” It was a lot of milk and sugar (ehm, a lot of non-dairy creamer powder and Sweet & Low) and it didn’t really taste like coffee at all. But it was my gateway drug.
By the time I got to college, I was on the hard stuff. My addiction was so real that when I missed my morning cup one day, I was too tired to go to class. Laying in bed, I called my mom and whined in a scratchy voice that I had caught mono from someone in my dorm. My sweet roommate, knowing how much I loved a good cup of coffee from the cafeteria, bribed the kitchen guys into making a fresh afternoon pot and brought me a steaming cup of sweet, caramel-colored coffee. “I’m cured!” I shouted to my mom on the phone, “I got over my mono with just a cup of coffee. I’m going to a party tonight to celebrate, love youuuu.”
I wish I could say that was the end of my addiction, but it so was not. I worked for an attorney my senior year of college and we bonded over our mutual love for that shaking feeling you get from just the right amount of too much coffee. My first friend during law school was technically my pot luck roommate, but I think the coffee guy down the street would argue that he was my first true friend in the big city.
So, anyway, I’m a total coffee addict. I have a Nespresso machine for everyday use and a couple favorite coffee shops in my neighborhood (hello, mudpark) but this is my go-to for summertime iced coffee. It takes a while to boil the water, but start to finish we’re still looking at about 10 minutes of mostly hands-off time, which is totally do-able on your average weekday. Because the coffee is brewed over ice cubes and immediately cools down, it doesn’t get a chance to over-steep and develop that bitter flavor that can overwhelm iced coffee. And because it’s made using a pour-over method, I have tons of control over the strength and amount I make. The result is a nuanced, flavorful cup of crack cocaine that will get me through a morning with a big ol’ smile on my face.
- 8 oz. ice cubes
- 1 oz. ground coffee
- 8 oz. just-off-boiling water
- Put the water on to boil. I use a teapot, but you can use a normal ol' pan.
- Use a kitchen scale and a chemex to measure out the ice.
- Line the chemex with a chemex coffee filter and fill with the coffee grounds.
- When the water is just about to boil -- but before it actually boils -- slowly pour it over the grounds, making sure that all the grounds get soaked in the process.
- Allow the coffee to drain until the regular dripping stops, and remove the filter and used grounds.
- Serve with simple syrup and milk.