Smooth summer sips

In a coffee-loving town like Portland, one might think it would be easy to find a fantastic glass of iced coffee when the temperatures soar. It isn’t, but the intense, earthy flavor of coffee over ice can restore and refresh the body and mind on a scorching day.

Most cafes offer the usual lattes and americanos, but a little-known and under-utilized technique produces a nectar that is perfect to pour over a tall glass filled with ice. A slow, cold brew is the key, releasing all the rich, full flavor of those glorious beans without the sharp acids that hot water leech from the grounds.

Try this preparation at home and you’ll be hooked.

This technique is called “toddy” by some, but cold-brewed works just as well. No special equipment is required; just plenty of cold, pure water, coarse ground coffee, a fine mesh strainer and a large vessel to store the mixture while resting in the refrigerator. Special toddy contraptions are available for purchase, but a French press or large pitcher will work just as well.

Plan ahead, because cold brewing takes time–at least 12 hours. Hot water forces the flavors out of coffee grounds, including the acids that bother tender stomachs. Cold brewing has a strong taste without the acidic and oily bite. It lasts for over a week, so make extra. It will be a concentrated essence, well suited for a bit of dilution from ice, cold or hot water, or milk.

Start by grinding your beans at the coarsest setting on the grinder. With all that time on your side, the water can slowly permeate each tiny piece and extract all of the flavor. Get the freshest, finest quality beans you can afford.

Don’t forget good ice! If you’re drinking iced coffee, make sure the ice has been made with filtered water. Or, you can think ahead and freeze some cubes of the coffee essence to put in your next glass and have watery coffee no more.

Keep in mind that any additions to your iced coffee will need to be in liquid form. If sugar is your preference, make a simple syrup (see recipe below) that will easily dissolve. Spice it up a bit by infusing your syrup with a vanilla bean, some orange rind or a cinnamon stick.

Many coffee drinkers try cold-brewed coffee and never turn back. This concentrate can be heated with perfect results. The mellow taste complements chocolate for a drinkable homemade mocha or caf퀌� au lait. And with such a long shelf life, multiplying the recipe by two or three can keep your kitchen well stocked for an entire week (or more).

If you use a French press coffee maker, save some precious energy and fill your pot the night before. In the morning, pull it out of the fridge and plunge the pot for a quick, cool cup.

Cold-brewed coffee

In a large pitcher, pour eight cups of cold water. Add 1/3 pound of coffee, ground at coarsest setting, and stir until all of the coffee is saturated. Store in refrigerator to brew at least 12 hours. Then pour through a fine mesh strainer into another pitcher with a lid. Store covered until ready to use. The coffee lasts up to 10 days. Fill a tall glass with ice first, pour cold coffee over ice, and finish with cream or simple syrup. Stir and serve.

Simple Syrup

Combine equal parts water and sugar in a saucepan and heat over medium until completely dissolved. Add a split-open vanilla bean or other spices–such as cinnamon or clove to the sugar and water mixture–and allow it to steep for a few hours, off heat, before removing. Store at room temperature indefinitely.