Picture it: Summer 2008. The first Sex and the City movie was in theaters, Michael Phelps was swimming in obscurity, and Sarah Palin was a mostly unknown governor up in Alaska.
And we fell in love with Cold Brewed Iced Coffee -- and wrote about it here on the blog.
It's a simple idea: Put coffee grounds in a jar, fill that jar with water, and then place the jar in the refrigerator overnight. In the morning, you have a jar full of strong but refreshing coffee. It instantly became a staple in our house during hot summer months.
Since then, iced coffee has definitely been the blog item we've made most often in our own home (although sometimes we wish this cake held that distinction). When it's warm outside, we're brewing at least one batch of cold coffee each night. Sometimes we brew two batches.
But in browsing that old post a few weeks ago, we realized that we no longer make our iced coffee the same way we described back then. In 2008, we were brewing the coffee in jars, and then straining it through coffee filters. It was a messy affair that too often led to a mess on our countertops. Also: double straining, as we recommended then? For the birds!
So we took the suggestions of a reader and learned how to make better iced coffee at home. And we've never looked back.