Disclosure: I was sent Seattle’s Best Coffee to try. All opinions are my own.
I remember the first time I tried Seattle’s Best coffee. I was flying from Texas to Michigan in college and there was a Seattle’s Best near my gate at the Atlanta airport. I must have lived in a bubble because I hadn’t heard of them before but was intrigued by a coffee that claimed to be the ‘best’. I had one of their frozen blends and was hooked. I told my mom about them and now its one of the only coffees she drinks.
So when I was as Blissdom and heard they were hosting breakfast one day, you better believe I high tailed it down stairs early. [And by early I mean 8:30.] When a Seattle’s Best rep emailed me after the conference I was might done a coffee happy dance. They sent an amazing box of goodies with instructions on how to make iced coffee at home. Y’all, its so easy! Here’s how to make iced coffee.
You will need:
- 2 Containers with tops
- 2 1/2 Cups cold water
- 1 1/2 Cups ground Seattle’s Best Coffee
- Pour 1 cup of the cold water over your coffee. Stir gently. Slowly pour the remaining water over the mixture.
- Cover and let ‘brew’ at room temperature for at least 12 hours.
- Place a filter over your second container and strain out the coffee grounds. [This took me awhile because I used a carafe with a small top.]
- Pour over ice and add your favorite cream .
You can store the concentrated iced coffee mix for up to two weeks in the fridge. Or drink it all at once. [No judgment.]
My coffee came out a bit too concentrated. I used the amounts that Seattle’s Best suggested but it was super strong, even after a very generous amount of creamer. I am going to try and see if it comes out a bit milder with a different coffee to water ratio. Im willing to try. [All for the love of coffee!]
- a month supply of coffee
- 2 travel cups
- a coffee scoop
- a Malita single cup brewing cone
Enter below and good luck yall!