Easy and simple way to make iced coffee for everyday!

Total Time: 24 hours
The Perfect Iced Coffee

I need coffee. I really need coffee most days. Well, need might be a strong word. I can live without it… though it might be hard… but it definitely makes my morning a little easier.

The Perfect Iced Coffee

I also don't discriminate on what kind of coffee it is that I need either. I like it hot, I like it cold, I like it sweet or un-sweet. To me it's all amazing and equally as good.

Lately, though, I've been on an iced coffee kick and for some reason just can't seem to get enough.

Now, in years past, if I've wanted iced coffee I would just brew a hot cup and then pour it over ice. Uh… not the best way to do things for a few reasons: 1) once the hot coffee hits the ice, it begins to melt; 2) the strength of the coffee flavor is diluted; and 3) the “iced” coffee isn't as cold as it should be with sorta half-melted ice cubes floating around and half of the coffee still mildly warm. No good.

The next logical solution would then be to brew it, stick it in the freezer (or fridge, but I'm impatient so the colder it gets, the faster, the better) and let it cool to desired temperature then pour it over ice. This method was a littler better than the previous but still not very grand.

The Perfect Iced Coffee

Then I discovered “cold brewing.”

Though it's not true cold brewing but more of room temperature brewing. It's without the heat of traditional brewing and the coffee doesn't have a possibility of turning bitter or acidic because of the temperature hitting the beans.

I have been using this method for a few months now. Let me tell you, the coffee that is produced is amazing beyond belief and I can have cold coffee whenever I want without the wait. Yay! And I can make my Cafe Mocha Protein Shakeology whenever I want too! Double Score!

So here we go… start with a 1/2 pound of your favorite coffee and empty it into a container big enough for a gallon of water. Then add 1 gallon of water and stir so that the grounds aren't floating on the top anymore and they are all soaked.

The Perfect Iced Coffee

Then put a lid on it and let it sit for 24 hours.

After 24 hours, take out a strainer, coffee filter, and second container to hold the marvelous finished coffee.

The Perfect Iced Coffee

Paper towels work well too, if you don't have a coffee filter handy… as I didn't for some reason I had run out of them, I guess.

Pour the coffee/ground mixture through the strainer and coffee filter (paper towel in my case) until you've strained all the grounds out.

You can do this with just the strainer but you will get stray grounds in the bottom of your coffee sometimes. If you're ok with that, then ok.. but I like it smooth.

The Perfect Iced Coffee

Right about now, you can have some of you would like… just pour it over ice with your favorite sweetener (or not). But if you want true iced coffee then stick your newly created coffee into the fridge for a couple hours and let it get nice and cold.

The Perfect Iced Coffee

After a couple hours, then you can make your prefect glass of iced coffee.


The Perfect Iced Coffee

little unsweetened creamer…

The Perfect Iced Coffee

give it a little stir…

The Perfect Iced Coffee


Cold Brew Iced Coffee

Prep: 1 day
Total: 1 day
Yield: 1 gallon


  • 1 pound ground coffee
  • 2 gallons water


  1. In a large container mix ground coffee and water. Cover and sit at room temperature overnight or for 24 hours.
  2. Line a fine mesh strainer with a coffee filter and set over your second pitcher or large container and pour coffee ground/water mixture through strainer. Discard grounds (or use them in your rose or hydrangea bushes like I do).
  3. Place coffee in fridge and allow to cool, then use as needed.
  4. To make iced coffee, pack glass full of ice. Fill glass 2/3-3/4 full of cold coffee. Add your choice of sweetener and cream/milk. Enjoy!

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!


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