iced coffee - improved

Over the last two months, I've made 13 batches of iced coffee. Some ok, a few terrible, & a few great. Here are lessons I've learned and hope this improves your homemade iced coffee. From my calculations, my homemade iced coffee costs 3.3 cents/ounce. Out, it can be as much as 27 cents/ounce.

Tips for Iced Coffee

1. Use fresh beans, bought in bulk. Buy 1/3 pound for 2 cups of ground coffee.
   
2. Grind the beans as soon to use as possible. Have a shop grind them coarsely (3rd to most coarse setting)
3. Use tap water that sat out overnight (why?).
4. Use medium or light roasts - french and dark roasts produce a bitter iced coffee
   

Process for Brewing Iced Coffee

1. 2 cups ground beans to 4 cups water in glass or ceramic.
2. Stir for 30 seconds - you'll see a tan plume
3. Cover with plastic wrap
4. Leave on counter for 20 to 24 hours, stir 2 or 3 times during this time.
   
5. Strain into a pitcher
6. Using a pour-over brewing system (Chemex, Melitta, Clever, etc.), pour strained iced coffee through rinsed filter
7. Store filtered, strained iced coffee in glass jar for 2 weeks in Refrigerator
   

Process for Making an Iced Coffee

1. Fill 16 oz. pint glass with as much ice as you can fit
2. In measuring cup pour 1 part iced coffee (I use 3 oz.) and 1 part water
3. Add simple syrup to taste (into measuring cup
4. Pour into pint glass slowly
5. Add milk to taste