Iced Coffee: It’s SO much easier than you think

Summer, amIright?! Phew. Whoa. Hot. Words. Hard.

I can’t lie, though. I generally like summer, even if being pregnant seems to make it blaze with the heat of a thousand million burning suns. And one of my favorite things about summer? Drinking iced coffee without feeling like a dang lunatic. The thing is though? I could never quite figure out a good way to make iced coffee at home. My problem came that iced coffee typically needs to be brewed a lot stronger so you can add the ice and milk and have it still taste good. (I normally take my coffee black, except in iced coffee, where I like milk in it, perplexingly. I’m complicated. Deal with it.) Brewing a pot of coffee and then sticking it in the fridge risks cracking the coffee pot, and that meant a TON of waiting and effort.

french press 1And then, this article came into my life from The Kitchn. It explained a new, eye-opening method for making iced coffee: making a cold-brewed coffee in the French Press. LIGHTBULB. The trick is making it the night before and sticking it in the fridge to brew.

TLH and I use the French press exactly “not as much as we should because the coffee is so darn good from it.” Literally, that is what we say every time we either talk about the French Press or someone asks us how often we use it. If you’re in the market, we got this one, for reference on size.

If you’re a true coffee “connoisseur” (cough, snob, cough) you will hear that you need to grind your own beans to a less fine consistency so the grounds don’t seep through the sieve when you press the coffee down. But, I am here to say, I bought this Gevalia coffee pre-ground, and it worked just as well. My concession to the French Press is that I buy “better” coffee for it because you actually can taste the coffee more.

Vive la revolution!

iced coffee 2

This is the least pregnancy-friendly top shelf ever (beer, prosecco, coffee), but I had JUST gotten back from out of town, so…that’s an excuse, right?

Now, the actual making of this is so simple I’m about to make your head explode. Here we go:

  1. Put 1/3 cup of coffee into the French Press
  2. Fill with ~1.5 cups cold/normal water (not hot water like you would normally make a French Press brew) = I put it up to that silver line and stir it up
  3. Put the top on and don’t press it down
  4. Set the coffee to steep overnight in the refrigerator

What?! WHAT?! That can’t be it, right? But that’s it.

The next morning, press your coffee slowly (that’s the real trick with the French press), put in a bunch of ice into your cup, and then make your coffee to taste! What I like to do is fill it 1/3 of the way with ice, 2/3 of the way with the coffee over the ice, and then add in some milk and vanilla. I’ve tried peppermint extract as well and that was good too!

I can’t explain to you how easy this is. Five minutes in the evening and pure, unadulterated iced coffee in the morning.


iced coffee 3

Here’s the full recipe in a more readable format, if you want to save it!

Iced Coffee (Courtesy of The Kitchn)


  • 1/3 cup coffee
  • 1.5 cups room temperature/cold water
  • Milk (to taste, I probably put in 1/4 cup or so)
  • Vanilla (optional, to taste, start with maybe 1/8 teaspoon and go up from there)


  • In a French Press, put in 1/3 cup coffee and add water to it
  • Stir
  • Chill overnight – unpressed – in refrigerator
  • The next morning, pour coffee over ice and add milk and vanilla to taste

Happy iced coffee-ing!

4 thoughts on “Iced Coffee: It’s SO much easier than you think

  1. YES. We cannot keep the Trader Joe’s Cold Brew Coffee Concentrate in the apartment. We drink it like water. Pinning!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s