Iced Coffee

Warm weather in New York City is characterized by the following ubiquitous sights, which include but are not limited to an increase in: 1) Bitchy, tiny dogs 2) Ray-ban Wayfarers on everyone 3) Mediocre compulsory brunch where regularly priced pancakes are now $10 more and its only an additional $15 for all you can drink André mimosas 4) Outdoor dinning and 5) Iced coffee consumption.

While I can do without brunch, I cannot do without iced coffee. In the spring and summer, I drink an offensive amount of iced coffee. Not Starbucks-trenta-oh-my-god-that-is-actually-the-size-of-your-stomach offensive but enough to fill out of a few punch cards at my favorite spots like Café Grumpy, Ninth Street Espresso, Jack’s, and Mud.

So, what do I do when I find myself at home without aforementioned iced beverage? I make it at home using a simple cold-brewed method. First, coarse coffee grounds are combined with water and rested for at least 12 hours until the mixture becomes concentrated. Then, strain the mixture, dilute it to taste and serve it over ice.

Know this: The longer the coffee sits, the thicker and more concentrated it will become.

Cold Brewed Iced Coffee

By Evan Kalman
Serves 2


  • 1/3 cup coffee – medium-coarse grind
  • 1 cup cold water


Combine coffee and water in a jar. Cover and let rest for at least 12 hours.

Strain through a coffee filter twice and dilute 2 parts coffee concentrate to 1 part water or to taste.

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