2. Place ice in glass container. Fill a large pitcher or container with about 1.5 pounds or 24 ounces of ice.
3. Place brew basket above glass container. Put a filter basket (flat-bottom or cone) with the coffee atop the glass container, so that the coffee brews right on the ice.
4. Brew the coffee. Brew away, slowly pouring all the hot water to evenly saturate all the grounds for an even extraction.
5. Serve and enjoy. The melting ice contributes to the total water volume (1.5 liters) without weakening the beverage and the immediate cooling of the brewing coffee helps trap in some aromatics that other iced coffee processes don't. Delicious!
Recipe courtesy of Counter Culture Coffee Company.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.