The coffee is not boiled, but made cold. The cold approach means that there are far fewer bitter substances in the coffee and the coffee has a milder taste than when it is cooked. It just tastes better in iced coffee.
For the coffee concentrate, pour 80 g of ground coffee with 1.5 l of cold water and let it steep for at least 6 hours. Stir every now and then. The coffee through a molton cloth (clean kitchen towel also works) into a lockable jug or something similar. strain.
The coffee concentrate is now ready and can be stored in the refrigerator for up to 7 days. During the next few days, you can enjoy a quick glass of iced coffee every now and then without much preparation or cooling time.
You can also use it to make ice cubes to cool the iced coffee longer.
For a normal glass of iced coffee, I take about 250 ml of the coffee concentrate, a shot (about 2 cl) of coffee syrup as desired (e.g. caramel, vanilla or macadamia), fill the glass up to 3/4 full with milk and give one not too small a scoop of vanilla ice cream. Decorate with cream and cocoa powder as desired, put in a straw and ice cream spoon and serve.
Ingredients
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