Imitation of Starbucks' Iced Coffee

It's funny, but now that I know how to make a good cup of coffee at home, I'm starting to feel more like an adult. I will explain how to make two variations on the popular Starbucks iced coffee: cold pressed iced coffee and iced coffee made in a French press.

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Nothing beats a refreshing cup of Starbucks iced coffee on a hot day. Even though I love picking up a Starbucks iced coffee in the morning, there are days when I just don't have the time (or, let's be honest, the money) to do so.

Cold-pressing or French-pressing the coffee and finishing it with a simple syrup and some cream is the key to a perfect iced coffee. A simple syrup adds the perfect touch of sweetness to your coffee, and since it is already a liquid, you won't have to worry about any sugar granules getting stuck in your straw. You're going to really enjoy the silky texture of coffee brewed using these methods, so let's get started.

French Press iced coffee instructions:

• In order to make French press coffee, you will need a French press and ground coffee.
• Hot water — ideally very hot but not boiling (around 200 degrees) I heat up 2 cups of water in the microwave for 3 minutes. Alternately: I just got this amazing kettle, and it has a 'French press' setting that makes the perfect hot water every time.
• Fill French press with water and coffee grounds (I prefer two) 5 scoops of coffee for every 6 ounces of water; a level scoop should have about 2 tablespoons (or 10 grams) of coffee. 36 ounces )
• Avoid scratching the bottom of your French press by stirring with a metal spoon; instead, use a plastic or wooden spoon, or even a reusable plastic straw.
• Do not disturb for 4 minutes; after that time, cover, gently press the lid down, and pour coffee over ice in a tall glass.
• Mix in some sugar syrup and milk, or whip up some sweet cream for your coffee. Enjoy
• Refrigerate any leftovers and serve over ice.

A guide to making iced coffee the cold pressed way:

• A large pitcher or measuring cup, a bag of ground coffee, and a coffee filter are all you need to make coffee.
• Beginning with 8 cups of water, pour in a 12-ounce bag of coffee grounds, stir once (using a plastic or paper straw or spoon), and cover. Delay consumption by a day by allowing to sit.
• After 24 hours, pour the mixture into a pitcher via a coffee filter. Keep the coffee in the fridge for 8 hours and it will be perfect.
• You can make a powerful 'concentrate' by combining 1/2 cup concentrate with 1/2 cup water and pouring it over ice (if you prefer weaker coffee, increase the amount of water). To sweeten your coffee, use simple syrup and creamer.

What really puts the "cat's meow" in my day is a glass of iced coffee. ’

I looked up the meaning of the phrase "cat's meow" to see what it meant and found the Urban Dictionary's example sentence to be hilarious. Dear George zoot suit really tops the cat's meow ’ aaahhhhahaha The phrase "Phi, this iced coffee is the cat's meow" is one I'm sticking with. ’

This week's Five Ingredient Friday features drinks with less than five ingredients, so this Starbucks iced coffee knockoff is ideal.

• 9 cups water divided
• 1 lb coffee
• 1 cup sugar

• 1/2 cup a distilled form of coffee
• 1 cup ice cubes
• 1/2 cups water
• 1-2 tbs Sugar Syrup (or your preferred sweetener/mix ratio), supplementary
• 1-2 tbs equal parts optional

• 4 cups water to the point of steaming, but not boiling
• 10 scoops Waste Product From Coffee Roasting

• 2 cups Cafe au lait that's been recently pressed
• 1 cup ice cubes
• 1-2 tbs Condensed sugar water (or your preferred sweetener/mix ratio), supplementary
• 1-2 tbs equal parts optional

• Gather your ingredients: 8 cups of water, 1 pound of coffee grounds, a quick stir, and a lid. Let stand for a full day. After 24 hrs strain through coffee filter into a pitcher Coffee can be enjoyed after 8 hours in the fridge. It's a potent concentrate, if you will, that this produces.
• Pour sugar and water into a pot and heat on low to medium to make simple syrup. Put on the heat until the sugar is dissolved and the liquid is clear. Give it time to cool down Always refrigerate in an airtight container.
• You can make iced coffee by filling a cup with ice, pouring coffee over it (you'll need to dilute it by adding 1/2 cup water for every 1/2 cup of concentrate because it will be very strong), and then adding 1-2 tablespoons of the simple syrup, or to taste. After that, pour in some half-and-half (or enough to taste), mix, and savor.

• For this, you will need a French press and some ground coffee. You want the water to be very hot (around 200 degrees) but not boiling. Two cups of water takes three minutes in the microwave.
• Use a French press by filling it with water and then adding coffee grounds (I find that 2 tablespoons is the sweet spot). 5 scoops of coffee for every 6 ounces of water; a level scoop should contain two tablespoons of coffee (or about 10 grams, or 0 36 ounces) Avoid scratching the bottom of your French press by stirring with a metal spoon; instead, use a plastic or wooden spoon, or even a reusable plastic straw.
• Set aside for 4 minutes, cover, press gently, and pour coffee over ice in a tall glass. Combine cream and simple syrup, or whip up some sweet cream for your coffee. Enjoy Toss leftovers over ice and store in the fridge

Since the exact products you use in your own kitchen will affect the calculations, the nutritional information provided here should be treated as an approximation.     

Calories: 116 kcal | Carbohydrates: 29 g | Protein: 1 g | Fat: 1 g | Trans Fats: 1 g | Cholesterol: 1 mg | Sodium: 30 mg | Potassium: 64 mg | Sugar: 29 g | Vitamin A: 13 IU | Calcium: 15 mg | Iron: 1 mg

When I first published this article in 2014, I didn't include both options; I've since added them.