Name: Adam Liaw’s overnight iced coffee
Cook time: 2 h 30 min
Yield: about 700ml
Cuisine: Modern Australian
Ingredients: 100g coarsely ground coffee; 1 litre water; milk,or alternative of yourchoice (optional)

easyTime:2 hours +Makes:about 700ml

A strange thing about Australia is that iced coffee is one of our favourite drinks but we have about 20,000 different versions. I like this without milk or sugar,but each to their own.

Ingredients

100g coarsely ground coffee
1 litre water
milk,or alternative of your
choice (optional)

For the simple syrup

½ cup sugar of your choice
½ cup water

Method

Step1
Combine the coffee and water in a lidded container and refrigerate for 12 hours. Pour through a paper coffee filter set in a funnel into a bottle,or through a fine sieve of cloth,to remove the coffee grounds.
Step2
For the syrup,combine the sugar and water in a small saucepan and bring to a simmer,stirring to dissolve the sugar. Allow to cool and transfer to a container or squeeze bottle.
Step3
Pour the coffee into a glass with ice,add syrup to taste,and – if you like – top with a little milk to serve.

Adam’s tip:Cold-brewed coffee like this has a very different taste to espresso or other forms of hot extraction,producing a drink that is more floral and with less bitterness and acidity.

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