Iced Coffee on the regular.

This morning I signed Herc up for his first swimming lessons! I cried, I did.  We start Friday at the Pasadena Rose Bowl Aquatic Center.  It's new and nice and outdoors, and it has an awesome Pirate Park next to it.  So this will be our Friday afternoon activity for the next five weeks.  I'm gonna need an iced coffee for the car ride there.  Honestly, John's iced coffee is amazing, he has been perfecting it since we got married.  He said I can share it with you.  It's a Japanese method,  he is very proud of his coffee making abilities.  It's good, really good.  The best part is you use your regular old coffee maker.  We have a stainless steel carafe, I'm not sure if you can do this in a glass carafe, but im pretty sure its o.k.

Iced Coffee:


Fill your carafe about  halfway with Ice.


Use 4 scoops of coffee to 1 cup of water. Add or subtract coffee depending on how strong you like your iced coffee.  This recipe makes a nice dark iced coffee.


Brew coffee right into carafe full of ice, this will cool the coffee quickly and will prevent the flavor from turning acidic.


Most coffee machines have a pour function when its brewing, meaning you can pull the carafe off and pour. I use the function to add more cubes if it starts getting hot. Swirl the ice cubes in the carafe to keep it cool in there. Remember, keeping the freshly brewed coffee cool means less built up acidity which means a smoother cup of Iced Coffee.


Poor over ice, add cream and simple syrup.( Simple syrup can be made by using a few T. of water and sugar and warming it until the sugar dissolves, make it ahead of time so the solution is not hot.)

That's it!

Now call your friend over for a nice iced coffee!

xoxo helen