I know that school is starting for many of you, and now that I transition from student to teacher once again, I'm thinking about the new school year. There are a few truths that I live by, one of them is that new school supplies are always exciting (this may be why I went into teaching), and coffee is the primary fuel of teachers and graduate students.
I live in a small town, we do have a local coffee shop, but there is not the ubiquitous green sign on every corner tempting me to drive through on my way to classes. Even when I do stop at a coffee shop it is not often, maybe once a month. This is not because I don't enjoy coffee shop creations as much as the next sleep-deprived and grumpy night owl who has to appear chipper during 9 am classes, but because I simply cannot justify the cost. I have friends who have daily, twice-daily (and 3 and 4 in a few cases) coffee shop habits. I swear it is these same friends who always complain about being broke.
Even if you don't cook, claim you can't cook, or don't have a coffee maker, you can still easily make iced coffee at home. You will need a little planning, a few containers to soak, strain, and store the coffee, and something to strain the coffee through. This could be cheesecloth and a mesh colander, paper towels, or coffee filters (you could probably even use a clean shirt). The great thing about this cold brewed coffee is that it's really strong, so not only do you not have to worry about your ice cubes watering it down, you probably want the melted ice, and cream, and sugar to mellow it out a little bit, or, if you're a double espresso person like me, all you need is a little ice and a little sugar to have the perfect iced coffee. The other great thing about this is that it's really inexpensive. Even if you buy really good coffee at $8 a pound, you'll still come out ahead when you consider your coffee shop habit. It also makes as much or as little coffee at a time as you want. You can make it a cup or two at a time (I'm looking at you grad students with your tiny refrigerators), or gallons at a time (for people like me with a spare fridge).
You can see if the picture above an example of my coffee (just a little sugar), and my husband's (lots of almond milk, sugar, and a little coffee. I usually make an entire 10 oz package at a time and keep half in a container in the fridge and freeze the other half for later use. To sweeten, syrups are best because they dissolve easily whereas sugar remains grainy for a long time in cold liquids. I'll be back soon with a recipe for vanilla syrup that you can use if you coffee, so hang on and stay caffeinated until then.
1/2 quart (2 cups water) for every 1 oz of coffee (for a 10oz bag you would need 20 cups of water)
Place coffee grounds into a container big enough to fit the amount of water you will be using (I buy large storage containers, but if you're just making a little coffee, a bowl would work). Pour proper amount of cold water over coffee. Stir to moisten grounds. Cover. Let sit overnight or 8 to 10 hours (you can leave this on the counter or put it in the fridge). The next morning strain into a new container. As I mentioned earlier, you can strain this through cheesecloth, coffee filters, or paper towels. You just want something small enough to keep the grounds out of your coffee. I usually let my grounds strain for an hour and then squeeze out the cheesecloth, but if you're in a hurry to buy that shiny new box of crayons, so you can start the school year off right, then you can strain and squeeze right away. That's it, add ice to a glass, pour in coffee, and desired add-ins and enjoy!