If you’re making coffee specifically to drink it iced, you skip the lukewarm aftermath. Brew your coffee double-strength. Use twice the usual amount of grounds for the same amount of water. Why? Because ice is the enemy of flavor, and you need to arm yourself with a caffeine warhead.
Now, before you even finish brewing, fill your glass with ice. Then, immediately pour that scorching, double-strength nectar over the ice. The rapid temperature shock locks in the aromatics and prevents that bitter, burnt taste. The ice melts just enough to bring the coffee back to normal strength. It’s like a Thanksgiving dinner where the turkey is the coffee and the ice is the gravy—perfect balance.
Fun fact: Japanese iced coffee, made this exact way, is considered a sacred art form. You are now a coffee ninja. You’re welcome.
