The hard way<\/span> to make iced coffee is to make regular coffee and put it in the fridge. \u00c2\u00a0The easy way<\/span> to make the stuff is to grind some beans (about two grinders\u00e2\u20ac\u2122 worth of grounds) put them in a pitcher with some cool water and let it sit over night in the fridge. \u00c2\u00a0That’s it. \u00c2\u00a0 Under the easy way, after 12 hours the coffee is a little weak, but each day you let it sit the flavor builds. \u00c2\u00a0In general, I prefer the flavor of the easy way–a little less bitter.<\/p>\n Now all you need is a travel mug full of ice and a little simple syrup and you’re good to start your day.\u00c2\u00a0 The time?\u00c2\u00a0 Less than the wait at the coffee shop.<\/p>\n You can use sugar instead of simple syrup, but because the coffee is cold the sugar doesn’t like to\u00c2\u00a0dissolve\u00c2\u00a0and it will make the iced beverage grainy. \u00c2\u00a0And making your own simple syrup is, well, simple.<\/p>\n
![\"\"](\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/IMAG0595.jpg\" "\\"IMAG0595\\"")
<\/a>You need only two ingredients: sugar and water. \u00c2\u00a0Put the water in a pot on the stove, heat to just below any simmering or\u00c2\u00a0bubbling, and then add some sugar, stir until the sugar dissolves, and repeat until the water doesn’t seem to be taking any more (e.g. the sugar isn’t\u00c2\u00a0dissolving\u00c2\u00a0any more). \u00c2\u00a0[Or just use the two parts sugar to one part water ratio Rick points out in the comments.] \u00c2\u00a0Find a bottle to put the sweet stuff in and that’s it. \u00c2\u00a0I used an old, well rinsed, scotch bottle myself.<\/p>\n