Plan ahead: If you want to make coffee that tastes close-ish to Toddy, a good way to do it is to brew it overnight with ultra, ultra finely ground espresso beans. To do this, all you do is grind up a lot of coffee (like, really a lot–about a pound of ground beans for 9 cups of not-hot water–but you’ll be adding water and pouring it over ice) and put it in a large Mason jar or pitcher. Then, pop it in the ‘fridge and let it chill for at least 24 hours. After it’s spent the night (and the day) in the refrigerator, pour the coffee into the coffee’s final destination (another pitcher or something), straining the grounds out as you go, by using cheese-cloth or a coffee filter. Then, when you’re ready to make your coffee, add about three fingers of water, a lot of ice, and pour it on in.
Need more instruction that this? Check out this very-detailed explanation from our friends over at Greatist.
The freezer is your friend: But if you’re lazy (like me), one of the best ways to keep iced coffee strong is to use coffee as the ice. Which may seem obvious, but you’d be amazed how many people don’t even consider trying this super-easy step that takes all of five seconds to prepare. Most coffee shops don’t do it (they usually have ice-makers), but a lot of baristas do, which means it’s probably a smart idea.
You can do it today by taking the leftover coffee from your morning pot, pouring it into a few ice cube trays, and waiting for a few hours. So simple. Then, even super-hot coffee will get cold and yummy if poured over a cup full of coffee ice cubes.
Another good option is, if you like milk (or something like it) or a little sweetener in your coffee, try combining them and freezing that mixture. That way, all you have to do is brew your coffee, wait for it to cool a little, and pour it over the sweetened, creamy cubes. This is also a good option if you’re using a Keurig or other single-cup brewer, because that coffee tends to come out less hot than, say, a French pressed pot, which uses boiling water. Basically, the rule of thumb for keeping it cold and good is that, after the coffee is already made, you want to avoid adding water to it.
Go double-strong: But if you really like ice in your coffee that’s actual ice or, say, you’re making a cup at work where soy milk and agave cubes might confuse the people who share your freezer, the easiest way to keep a cold coffee drink from tasting weak is to brew a stronger pot. You can use just about any kind of coffee making device for this, from a Mr. Coffee one-cup to a French press. Just add more grounds (and, if you’re doing French press, slightly finer grounds than you would usually use) and the same amount of water. Then, when you add the ice, it’ll be less diluted.
Keep the cups cold, too: You’re already using a re-usable iced coffee cup, right? Good, I’m glad we got that out of the way. Now, assuming it’s not glass or something else that won’t be able to stand temperature changes, try throwing that in the refrigerator at work or at home. That way, even if you don’t have time to let your cool a little before putting it over ice/frozen milk/whatever, the cup will give it a cold blast. Frosty beer mugs work pretty well, too–assuming you have the chance to explain to your boss that you aren’t boozing on the job.