Easy to go Iced Coffee

IC FI (2)

Coffee, something I have lived and breathed…and drank for many, many years now. I started working in coffee shops at 16 and had longed to way before then. Coffee is something I have always enjoyed and I take pleasure in crafting it into the perfect beverage. I worked in the coffee industry off and on from 16-22, and loved every minute of it. Well, not every minute. 5am wake up times were tough, but worth the job. Sadly, VERY sadly, I began tapering off of caffeine back in October when I was beginning to have crazy anxiety and had no idea where it came from (it ended up being the birth control I was on. But you can read more about that journey,here) but I stuck with limiting myself to caffeine usage as someone who deals with anxiety. It was tough, I miss coffee anytime I brew some up for my husband, but first and foremost comes health, right?

Even though I have tapered myself off, I do still enjoy it from time to time as a treat. When my husband had mentioned he wanted mason jars to start drinking out of and storing different drinks in for work and the like, and after I finally found some that were the right size and not purple, it hit me. Iced Coffee in a mason jar. Now, i’ve seen it before, ice coffee and other drinks. I swear I have drank SO much sweet tea from mason jars. But it hit me that I could take a some what lengthy, wait filled process, that is making a wonderful glass of ice coffee and turn it into a quick and efficient process with these mason jars. And I have to say, I am thrilled by the outcome. It takes the time out of brewing and waiting for it to cool off so all of your ice doesn’t water it down, right out of it, it’s customizable so say you want mocha one day and vanilla the next, you don’t have to go through that process- twice. When you want coffee, you want it right then and there. Who wants to wait a few hours before they can enjoy a nice mug mason jar- full of iced coffee? So allow me to show you this quick and easy process so you can sip on ice coffee all week long and only have to prep it once.

First up, brew the coffee (we use the french press but you can brew it anyway you prefer).

Start with filtered water all the way to the top of your press.

Start with filtered water all the way to the top of your press. Pour the water into a pot and bring it to a rolling boil.

Add in the amount of coffee that you normally like. For some you like it extra strong, some- not so much. Use your normal measurements. For mine I used 2 tablespoons (we have a small french press). Then top it off with a little kosher salt to take the bite off.

As it boils, add in the amount of coffee that you normally like. For some you like it extra strong, some- not so much. Use your normal measurements. For mine I used 2 tablespoons (we have a small french press). Then top it off with a little kosher salt to take the bite off.

Pour in your water and let it brew for 4 minutes (if you like it stronger, feel free to let it sit 1-2 minutes longer).  Then plunge down SLOWLY. And I mean slowly. You don't want the grounds to pop up at the top of the press. I love coffee but a mouth full of grounds is just yucky.

Pour in your water and let it brew for 4 minutes (if you like it stronger, feel free to let it sit 1-2 minutes longer). Then plunge down SLOWLY. And I mean slowly. You don’t want the grounds to pop up at the top of the press. I love coffee but a mouth full of grounds is just yucky.

Before adding in the coffee, put whatever you normally doctor your coffee up with at the bottom (sans milk/cream/etc). Add in some chocolate, caramel, vanilla, or other flavors for some extra fun. Then fill your mason jar with coffee up to 3/4 cup line. My mason jars will hold about 2 cups to the top.

Before adding in the coffee, put whatever you normally doctor your coffee up with at the bottom (sans milk/cream/etc). Add in some chocolate, caramel, vanilla, or other flavors for some extra fun. Then fill your mason jar with coffee up to 3/4 cup line. My mason jars will hold about 2 cups to the top.

Now, the cream. Fill your mason jar up with milk or creamer up to the next line (the 1 cup line). If you aren't crazy about creamer, then you can just add more coffee.

Now, the cream. Fill your mason jar up with milk or creamer up to the next line (the 1 cup line). If you aren’t crazy about creamer, then you can just add more coffee. Then make sure the lid is on tight, and SHAKE. Get it nice and mixed up. Repeat all steps for however many jars of coffee you want. I would suggest making coffee for 3 days at a time that way it remains fresh.

Now that it's mixed up, it's ready for the fridge. Before putting it up though, if you created different flavors in each jar, take some masking tape and label them so you know which you are reaching in for. In this case, "M" is for Mocha.

If you created different flavors in each jar, take some masking tape and label them so you know which you are reaching in for. In this case, “M” is for Mocha or mmmm, so good! 

Now, all that's left to do is refrigerate until your ready to enjoy. I recommend letting these sit for about an hour in the fridge before enjoying when they are freshly made.

Now, all that’s left to do is refrigerate until your ready to enjoy. I recommend letting these sit for about an hour in the fridge before enjoying when they are freshly made so they can get nice and cold. I hate it when ice cubs dilute my coffee.

When you are ready to drink, add in some ice and shake it up once more to get everything mixed back in. Then, the fun part, enjoy! 🙂

Here is the easy step by step version for reference:

  1. Brew your coffee. We use a french press but you can use whatever method you prefer. If you follow my directions and use the french press: Fill your press up with filtered water and then boil in a pot, add in your coffee to the bottom (adjusted to your taste), top it off with a small pinch of kosher salt, let the boiling water sit on top of your coffee with the press lid loosely sitting on top for 4 minutes (5-6 if you like extra strong coffee), and then plunge SLOWLY.
  2. In the bottom of your mason jar, add in whatever you usually put in your coffee MINUS the creamer/milk. Such as sweetener, flavored syrups, etc.
  3. Pour your coffee up to the 3/4 cup line (my mason jar will hold about 2 cups of liquid up to the top, adjust to the size you have).
  4. Then pour your milk/creamer up to the next line (1 cup line). If you like your coffee black, then just add more coffee up to this line.
  5. Put on your lid and make sure it is on nice and tight and give it a nice shake to get everything mixed up.
  6. Take a piece of masking tape and label the tops of your jars if you added in different flavors to each jar so you can keep track.
  7. Refrigerate.
  8. Repeat until you have enough jars to last you about 3 days. I like to do them 3 days at a time so they can remain nice and fresh.
  9. When you are ready to drink, add in some ice and give it a nice shake.
  10. ENJOY! 🙂

Do you drink iced coffee all year round or is it just a summer time treat for you? 🙂 Looking forward to hearing from you as always!

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