My mom recently sent me a NY Times article espousing the virtues of cold-brewed coffee. Unlike normal ice coffee that is brewed hot and then chilled, cold coffee is brewed over a long period of time without heating the water.  This week I resolved to give it a shot, and repurposed my trusty French Press for cold coffee production:

• 1/3 Cup Coarse Ground Coffee (Major Dickason's Blend from Pete's)
• 2 Cups of Filtered Water
• Mix and let stand overnight at room temperature
• Filter twice through the french press, or some fancy cheese cloth if that's your thing
• Blend with an equal volume of ice. Add milk or cream to taste.

The verdict: pretty amazing coffee. No bitterness and much richer flavors. This is coming from a guy whose palate was trained on 7-11 slurpees, beef jerky, and the belief that every dish is enhanced with copious amounts of sriracha hot sauce.  Even I noticed a huge difference in quality

Thanks mom.