So for the last 6 months I have been scouring the city for the best iced coffee. I have come up with many of the known SF favorites like Philz and Blue Bottle, but none have been consistently over the top good. So I set out to design from the ground up the best home brewed iced coffee known to the local universe.
First, you gotta start with a half pound of freshly ground coffee. You can find whole beans at most of your local grocery stores with a grinder right next to it. Its usually not much more expensive to grab fun varieties from your local coffee shop that come from South America or Africa. Remember : if you use Foldgers “your gonna have a bad time”.
Grab a 1 gallon container that has a lid and pour in the 1/2 pound of coffee. Fill the container with GOOD WATER. I can’t stress this enough filtered water really does make such a difference. The ground coffee is really the only REQUIRED ingredient but here is where the ridiculous deliciousness comes in. Grab these items from your local spice shop or grocer :
- Whole Cinnamon Sticks
- Whole Vanilla beans (These are expensive so if you cant get the whole beans you can substitute with a TINY bit of extract)
- Nutmeg (optional)
Smash the cinnamon sticks with the side of a knife to increase the surface area the water will be touching, toss em in. Cut the vanilla bean in half then run the blade up vertically to open the pod. Scrape out the seeds into the coffee water mixture. Put about 3 fat pinches of lavender in with a SMALL amount of nutmeg (if your into that kind of thing). Then lightly stir so that all the spices are suspended in the middle not floating on the top.
Cover with the lid and let sit over night….
In the morning grab a strainer and some cheese cloth. Pour your coffee concoction through the strainer into a 1 gallon (or 2 2qt) GLASS container. Refrigerate.
Start with a glass and fill with ice. Pour in your black icy nectar. Top with a splash of Half-and-Half and a dash of sugar (or cream and sugar sub.), mix and enjoy!