Make iced coffee at home like a barista
A steaming cup of joe loses appeal as temperatures rise. Sherry Kelly, partner and barista at Fix Coffeehouse in Greenville, shares secrets to making iced coffee at home without all the fancy equipment. Kelly stresses bold beans are best. She prefers freshly grinding whole beans. Brew coffee 2½ times stronger than normal, she said.
“For example, if you would use four scoops of ground coffee in your coffee maker for a 16-ounce mug of coffee, then use 10 scoops for the same amount of water,” Kelly said.
A coffee maker works, but Kelly recommends a French press. Choose a 16-ounce glass. Add flavors and sweeteners to your glass first. Kelly said this step is especially important for adding granulated sugar. Fill glass with ice.
Pour 4 to 6 ounces of coffee over ice and stir vigorously. Then, Kelly said, either fill the cup the rest of the way with coffee or leave room for cream. Enjoy! Your remaining coffee can be stored in an airtight container in the refrigerator for up to a week.
Kelly advises using high-quality water, either bottled or filtered from the tap. Her personal favorites are Leopard Forest coffee and Serengeti water.