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Sun Brewed Coffee With Mint


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This recipe for Sun Brewed Coffee With Mint comes from artist Susan Tschantz. Her unusual coffee brewing technique is eco-friendly, and produces a lighter, more delicate result than standard brewing methods. She likes to infuse the coffee with mint to add another dimension of clean, refreshing flavor.

Makes 1 quart.


  • 4 teaspoons ground coffee
  • 2 to 3 bruised fresh mint leaves, or 1/4 teaspoon dried mint
  • 1 quart pure, cold water


Take a large, glass jar with a screw-on lid. It must be glass. Wash both the jar and lid to make sure it is absolutely clean. Any residue will taint the coffee. This is a delicate brew, and is easily ruined.

Place the coffee in the center of a paper coffee filter. (For a quart jar, a small filter is fine.) If you want, you can add 2 or 3 bruised fresh mint leaves, or 1/4 teaspoon dried. (Mint is strong; you do not want to overpower this drink. I usually use dried mint for brewing.) Tip: I find cheesecloth not fine enough for ground coffee; the paper filters work best.

Tie up the filter into a bundle with string, a baggie tie or a rubber band (I personally don’t like to use rubber bands), and put in the top of the jar filled with cold, pure water. Place in the direct sun for 1-2 hours. A quart should be done in as little as 1 hour in the middle of the day.

Susan says: If you do not want to add the mint to the brew, and for a large crowd you may not, you can make a simple syrup with a blend of mints or a single mint. You can use the Splenda type of sweetener to make a simple syrup for those who cannot have regular sugars. A honey-mint syrup is also very good with this. These are ideal for making a southern sweet tea variation for summer cookouts.

I love chocolate mint with this, as the sun-brewed coffee will have a very refreshing, clean taste, very unlike the iced coffees you are used to getting. No bitter or oily aftertaste at all. I find when you use a good quality coffee, it will have a slightly chocolaty taste anyways, so adding the mint makes a very good desert drink.

It will take any cream mixture.

The finished coffee will be lighter than regular brewed coffee, being more translucent. You will love the delicate, refreshing taste of this summertime treat!

Tip: You can also make this recipe by the gallon. you will need about 8 to 10 teaspoons of coffee in one or two bundles, depending on the size of your filters. Coffee singles work well also. Add 3 bruised fresh mint leaves of your favorite flavor (apple mint is especially good) to each bundle if desired.

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