Few things feel more refreshing on a warm afternoon than a tall glass of properly brewed iced coffee, and this version keeps it wonderfully simple. Coarsely ground coffee is brewed hot and strong, then given time to cool to room temperature before it ever meets the ice — a small step that keeps the flavor clean and prevents any watery dilution. Poured over generously iced glasses, it turns bold and smooth, with that rich, slow-brewed depth you just don't get from instant versions. It's an easy one to customize to your morning routine, and it fits neatly into an anti-inflammatory kitchen without any fuss. Make a double batch and keep it chilled for busy mornings when you want something cold, energizing, and ready in seconds.
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Brew the ground coffee with 2 cups of water using a coffee maker or pour-over dripper, using a ratio of about 2 tablespoons of coffee per cup of water, until fully brewed.
Pour the hot coffee into a measuring cup or heatproof pitcher and let it cool at room temperature for about 20–30 minutes, until no longer steaming.
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