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I told you I’d leave you with the lowest-effort method for making an iced coffee that’s similar to the directions above, and I’m keeping my promise. For this method, you’ll use your standard drip coffee maker — no frills necessary.
Big disclaimer here: You might need to mess around with the ratios a bit depending on how the first batch tastes. That’s because standard drip coffee machines don’t extract from the coffee grounds nearly as evenly as the pour-over method, and the water itself tends to be much hotter. Both factors contribute to a very possible reality that your brew will end up stronger and more bitter than the traditional Japanese-style method would.
That said, start with the exact quantities of coffee grounds and water above and you’ll pretty much brew your coffee the same way you normally would. The only exception? You’ll add the listed amount of ice to the coffee pot before you hit “brew,” so the hot coffee will chill instantly as it brews.
I can’t promise that the results will be as downright delicious as when you make it the traditional way (technically, I can almost assure you that it won’t be as good), but if you’re as unfussy about your coffee as I am, I’m sure you’ll agree that it’s just as tasty as a fresh batch of cold brew, made with just a fraction of the effort and time.