This tastes better if you drink it in a clear glass.

I’m serious. And now I’m going to share my formula for preparing a super-strong, rich and smooth glass of ice-cold coffee.

Follow these three very simple rules:

1. Make the coffee double-strength. Instead of 1 scoop of coffee for every 2 cups of water, use 1 scoop of coffee for every 1 cup of water.
2. Don’t dilute the coffee while it’s chilling.
3. Use at LEAST 2% milk; whole milk is preferable.

I use a simple little drip coffee maker—if you can find a little drip maker like this then snatch it up. I got mine from my grandparents about 25 years ago. They found it, abandoned, in a cabinet of a condo they bought in North Miami. I’ve since purchased a second pot on e-bay. However,  you can make great iced coffee using any coffee maker, as long as you follow the three rules.

Iced Coffee (for 1 tall glass)

• Brew 2 cups of double-strength coffee.
• After the coffee has brewed, stir in 2-3 teaspoons of sugar. If you do this while the coffee is still hot the sugar will completely dissolve and you won’t find yourself chewing on little granules while you’re having your drink.
• Cool the coffee completely before adding the milk. Use an ice-bath, or cool in the refrigerator.
• Stir in milk. Use at least 2% milk. If you want really luxurious coffee then splurge and use whole milk.
• Add the ice last. Since you’re adding the ice to an already cold drink your coffee will not get diluted and you’ll enjoy pure, intense coffee flavor.

This is my Wearever 2-cup drip coffee maker.

I fill this with grounds for 2 cups,

and I add water for 1 cup, thereby making the coffee double-strength.

This is important! While the coffee is still hot, stir in a couple of teaspoons of sugar, so that the sugar can dissolve. Use an ice bath (or, if you plan ahead, put it in the refrigerator to cool for a couple of hours) to cool down the coffee before adding milk.