All summer long, CH and I have been basking in the glow of refreshing iced coffee. Pitcher after pitcher disappears, yet I never tire of it. One of the best parts is the serious savings that accompany the DIY aspect of making iced coffee, especially when compared to what you'd pay for it at Starbucks, or, say, Cafe Grumpy. There's also something kinda magical about the way that two simple ingredients (plus one night's worth of sleep) can turn into sheer deliciousness.
When making cold-brewed iced coffee, feel free to use any brand or roast that you like. Even flavored coffee is great, especially if you drink yours black (or with just a splash of soy milk) as I do. Just make sure to start with fresh, whole beans - grind 'em yourself - and a French press (or a large container, a fine mesh sieve, and a cheesecloth), and you're good to go.
Now, even though CH informed me that once he learns how to make perfect iced coffee, he won't need me any more (ouch!), I'm gonna go out on a limb and share my method here. I'm also including a quick primer on coffee ice cubes. As if you'll have any coffee left over. Right.