Iced Coffee

Have we talked about this lately? I recently used/adapted a recipe from Imbibe Magazine and it worked very well. If I got it from FLDG in the first place, well, then, let me thank someone; if not, then I'd like to share.

Share!

This is my standard hot weather lunchtime drink.

Please share, Jeff. It's the only "kind" of coffee Len drinks. A hot cup of Joe has never passed his lips.

OK.

The original page is here: http://www.imbibemagazine.com/Iced-Coffee-How-To It's a lengthy discussion of three different coffee-for-iced-coffee brewing techniques (hot, cold, and Vietnamese). I wanted to try the cold method because it seemed to promise a richer cup.

The folks at Imbibe, however, are far too wordy. After trimming unnecessary language, and then reducing excess verbiage until it coats the back of a spoon, the cold-brewed recipe looks like this:

Cold-Brewed Iced Coffee

Ingredients:
1 lb. coarse coffee grounds (about 5 1/2 cups)
64 oz. (8 cups) room-temperature water

Tools:
1-gallon jar, bowl or bucket, for brewing
very fine sieve, permanent coffee filter or several layers of cheesecloth
48-oz. carafe

1. Place grounds and water in the brewing container. Stir with a long-handled spoon.

2. Let steep at room temperature for 12 to 16 hours, stirring occasionally.

3. Filter the coffee concentrate into carafe using a very fine sieve.

Makes 10-16 servings. Concentrate keeps in the refrigerator for up to 10 days. (Mine kept longer than that.)

To serve: Pour the coffee concentrate into ice-filled tall glasses. Dilute with cold water (at least 2:1 or even more, to taste). Add milk or cream to taste.

---

It does, indeed, produce a more interesting cup of iced coffee: still bitter (good) but not so one-dimensional as what I get at local shops. I get more nuance from the beans. It's also nice to be able to adjust the strength to suit my mood... more milk (for the 'coffee ice cream' experience) or less water (for the 'wake up now!' experience). Recommended.

Sounds tasty!

Around here, the only reliable iced coffee I can get is via Iced Americanos from various outlets. Starbuck's version is usually pretty good.

The cold water method is the same as that used for the Toddy, which my mother had, back in the 1960s. http://www.toddycafe.com/shop/product.php?productId=67. It made good coffee, both hot and cold and was a great addition to a chocolate cake recipe.

Oh, Howie. What you just said made me wonder if this concentrate would be good in an ice cream mix?

I love iced coffee as a latte. My favorite right now is amaretto something, in a sugar-free, fat-free variety. Two weeks ago, it was Chocolate, Macadamia Nut. This comes from a locally owned, coffee shop with a great crew and fast drive- through. On Tuesdays, they roast their coffee, and I like going there to smell the awesome aroma that floats around the area plus a residual ash like substance that floats all over my car, only to poof away when I take off...all part of the local color.

I do like iced coffee. In the warmer weather, I sometimes brew a nice strong batch of coffee and cool it off in the fridge to form the base for iced coffee. An indulgence for evenings alone in front of the computer... half a tall glass of chilled black coffee, topped up with milk, with a half-shot each of creme de cacao, brandy, and frangelico, and a blob of good quality vanilla ice cream.

Trivia: South Australia is the only place in the world where coca-cola is outsold by a flavoured milk drink - Farmers Union Iced Coffee. Personally, I don't go much for Farmers Union Iced Coffee but I do like to think a flavoured milk sold in a carton is more popular than the global giant.

[Jenise]

OK.

The original page is here: http://www.imbibemagazine.com/Iced-Coffee-How-To It's a lengthy discussion of three different coffee-for-iced-coffee brewing techniques (hot, cold, and Vietnamese). I wanted to try the cold method because it seemed to promise a richer cup.

The folks at Imbibe, however, are far too wordy. After trimming unnecessary language, and then reducing excess verbiage until it coats the back of a spoon, the cold-brewed recipe looks like this:

Cold-Brewed Iced Coffee

Ingredients:
1 lb. coarse coffee grounds (about 5 1/2 cups)
64 oz. (8 cups) room-temperature water

Tools:
1-gallon jar, bowl or bucket, for brewing
very fine sieve, permanent coffee filter or several layers of cheesecloth
48-oz. carafe

1. Place grounds and water in the brewing container. Stir with a long-handled spoon.

2. Let steep at room temperature for 12 to 16 hours, stirring occasionally.

3. Filter the coffee concentrate into carafe using a very fine sieve.

Makes 10-16 servings. Concentrate keeps in the refrigerator for up to 10 days. (Mine kept longer than that.)

To serve: Pour the coffee concentrate into ice-filled tall glasses. Dilute with cold water (at least 2:1 or even more, to taste). Add milk or cream to taste.

---

It does, indeed, produce a more interesting cup of iced coffee: still bitter (good) but not so one-dimensional as what I get at local shops. I get more nuance from the beans. It's also nice to be able to adjust the strength to suit my mood... more milk (for the 'coffee ice cream' experience) or less water (for the 'wake up now!' experience). Recommended.

This is essentially what Carrie and I both know as "toddy coffee". My father's wife made coffee this way (added the concentrate to a thermos of hot water) and it was actually instrumental in me learning to like coffee--no rough edges. As Carrie will be along to say, it's how she makes the coffee base for Len's iced coffee.

The most common deadly sin in making iced coffee is brewing the coffee in the most marvelous of way of your choice and then adding ice cubes to the glass, that in turn diluting your drink. Learned long ago to always keep several packets of ice cubes made from very strong coffee in the frig.

I usually make my coffee for ice cubes with a French press, let the coffee cool, transfer to ice cube trays, let freeze solid and then transfer them to plastic sacks that hold three cubes each (the number of ice cubes I consider ideal for iced coffee served in a Tom Collins glass.

Same trick for me with tea-cubes for iced tea.

Best
Rogov

OK.

The original page is here: http://www.imbibemagazine.com/Iced-Coffee-How-To It's a lengthy discussion of three different coffee-for-iced-coffee brewing techniques (hot, cold, and Vietnamese). I wanted to try the cold method because it seemed to promise a richer cup.

The folks at Imbibe, however, are far too wordy. After trimming unnecessary language, and then reducing excess verbiage until it coats the back of a spoon, the cold-brewed recipe looks like this:

Cold-Brewed Iced Coffee

Ingredients:
1 lb. coarse coffee grounds (about 5 1/2 cups)
64 oz. (8 cups) room-temperature water

Tools:
1-gallon jar, bowl or bucket, for brewing
very fine sieve, permanent coffee filter or several layers of cheesecloth
48-oz. carafe

1. Place grounds and water in the brewing container. Stir with a long-handled spoon.

2. Let steep at room temperature for 12 to 16 hours, stirring occasionally.

3. Filter the coffee concentrate into carafe using a very fine sieve.

Makes 10-16 servings. Concentrate keeps in the refrigerator for up to 10 days. (Mine kept longer than that.)

To serve: Pour the coffee concentrate into ice-filled tall glasses. Dilute with cold water (at least 2:1 or even more, to taste). Add milk or cream to taste.

---

It does, indeed, produce a more interesting cup of iced coffee: still bitter (good) but not so one-dimensional as what I get at local shops. I get more nuance from the beans. It's also nice to be able to adjust the strength to suit my mood... more milk (for the 'coffee ice cream' experience) or less water (for the 'wake up now!' experience). Recommended.

This is essentially what Carrie and I both know as "toddy coffee". My father's wife made coffee this way (added the concentrate to a thermos of hot water) and it was actually instrumental in me learning to like coffee--no rough edges. As Carrie will be along to say, it's how she makes the coffee base for Len's iced coffee.

Sorry for taking so long to join in. It's been a work-intensive week for me. You have a good memory Jenise. Yes, I've been making Len's iced coffee concentrate in a Toddy maker for years. I've never seen the method Jeff cites where you combine the water and coffee at once and stir. I may have to try that next time. Always looking to improve things. Funny thing is that the coffee is supposed to be a "concentrate" and believe me, it is VERY dark and rich, but Len's tastes keep wanting stronger and stronger I guess, because he no longer dilutes it. Makes me want to scream since it seems all I do these days is make Toddy coffee!

I could not make this up...
No sooner did I write the post above when Len came over to me at my computer and said, "You know, doll, I'm out of iced coffee." (No, he wasn't even reading over my shoulder.)
At least I got to try the new method. I'll let you know the verdict tomorrow.

My father's wife made coffee this way (added the concentrate to a thermos of hot water) and it was actually instrumental in me learning to like coffee--no rough edges.

Hm. I never tried adding it to hot water.

At least I got to try the new method. I'll let you know the verdict tomorrow.

I'm curious to hear how it goes down.

At least I got to try the new method. I'll let you know the verdict tomorrow.

I'm curious to hear how it goes down.

The verdict is that he likes it a lot. He thinks it is even stronger than usual. The only negative I can see is that for some reason it stopped draining before all the liquid was gone. I'm having to periodically stir it to get the rest to drain. I may have to find a coarser ground coffee.

Bump. For contrast to the iced tea thread.