Iced-Coffee is not really a thing here in Italy.  A shot of espresso with a shot of grappa is a thing, but god forbid you put ice in that drink.  It’s a shame really, since the only time I truly enjoy coffee is when it’s over ice and sugar.

You would think iced-coffee would be an easy drink to make, but for me it has been trail and error, and error, and error.  You get the point.  I tried every method, but the end result was always a bitter cup of iced-disappointment.  Finally I just gave up.

The other day I read this article and it was like a cappuccino colored cloud opened and a ray of light shined down on me.  I was using the wrong kind of coffee!  I would usually just grab the strongest brew available (more bang for your buck, right?) for my experiments, then I would wonder why my iced-coffee always tasted so bitter.  Kind of a ‘duh’ moment for me.

So, here is what I learned:
1.) Use a mellow blend of coffee with a ratio of 1 part coffee grounds to 2 parts water
2.) Let it cold brew for at least 16 hours
3.) Throw in some fresh mint while it’s brewing

When the coffee was ready, I put a smidge of sweetened condensed milk in the glass instead of milk and sugar (learned that little trick from the pioneer woman).  Holy cow, that’s good.