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Does anyone else drink iced coffee no matter what the weather is? I’m not depriving myself of anything at work. If I’m gonna be here, I’m gonna be comfy!
I have an espresso maker at home, so I drink an iced americano before I leave the house. But I usually still need a little drinky drinky at work. Since I’m trying to cut down on buying coffee out, especially during the day, so here’s how I make it at work (or home). I make the work process as simple as possible, and do the more elaborate process at home.
My Process
First, I boil water in an electric tea kettle. I eye ball it, usually boiling more water than I need. I grind my beans, and place them in a wet filter over the pour over. I add ice to my glass, then pour hot water of over the grounds little by little, trying to saturate all of the beans. Add ice as you go if needed.
You can use pre-ground coffee of course, but I had a grinder at home that I didn’t have room for, so I brought it to work. Boom. I work on a floor with a small team of people I trust and a decent amount of shelving, so I leave this stuff at work.
There are pour over purists that measure their ice, water, the temperature of their hot water and the movement of the kettle. When I first started making pour over iced coffee, I tried the recommended formulas, temperatures and measurements. At work, I don’t have the time or patience to do any of this. I estimate everything.
I’m a simple woman who drinks my iced coffee black. But if you like creamers or syrups, you can pack little containers and keep them with you, or if you have an office fridge, leave them there.
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