Iced Coffee

Summer is here and it's time for iced coffee.  In years past I would make my iced coffee with instant coffee, but when I tried that this year it just didn't do anything for me.  So, to my trusty "cook-book" (aka the Internet) I went and found iced coffee recipes entitled "Perfect", "The Best", "The Last Recipe You'll Ever Need" and they were all made quite similar so I tried it and now am hooked.  I've also since hooked quite a few of my friends as well.  It's easy, it's much cheaper than buying one and once it's made, is readily available (which is not always a good thing as one is rarely enough).  In the end I settled on the

"Perfect Iced Coffee" recipe. 

Her ingredients are:
1lb course ground coffee (a strong, rich blend)
2 gallons (32 cups) cold water

I've cut it down to a managable amount:

1/4 lb (4oz or 113 grams) course ground coffee
8 cups cold water

Put coffee in a large enough container.  Pour water over top and stir to ensure all the grounds get wet.  Cover and let sit for at least 8 hours.  When the time has passed, strain into a clean container with a fine sieve, coffee filter or cheese cloth.  Discard of grinds.  Refrigerate the brew (good for at least a month, but never lasts that long).  When cold, pour desired amount over a glass of ice and add cream and sweetener to taste.

Note: I use agave necture as I find sugar too hard to stir.  Honey would work too.   Others have made a simple sugar solution and kept that in the fridge to use.  Or, they also suggest flavoured syrups or even sweetened condensed milk.

PS. If you don't want to read all 1200+ comments on her post, commenters have suggested freezing unsused coffee in ice cube trays and using that for the ice cubes since then it wouldn't dilute your iced coffee.  Another reason why homemade is better.... :)