Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the third in a series of tips for the caffeine-addicted. Since Isiticedcoffeeweather.com has finally (finally!) started answering in the affirmative, I think it's time you and I get chilly up in here. Of the numerous ways to make delicious iced coffee, my favorite is the popular Japanese style introduced to me by my colleagues and widely praised among its devotees: It's easy, adaptable and instantly gratifying -- like a beachside hot dog.
There are several different tools you can use to whip up a batch of summer's precious caffeinated lifeblood, depending on how much iced joe you require: a large Chemex will do the trick for the recipe below, but a cone coffee dripper positioned over a pitcher or cup (as at right) is perfect for smaller outputs.
Directions after the jump.
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