Iced Coffee Recipes?

[murchmb]

Not quite that time of the year, but I'd like to start collecting some recipes. I have an Aeropress and I've read that it's an excellent tool for making iced coffee. Anyone have any recipes/insight/advice?

[Doc4]

More of an encouragement to others ... I like iced coffee too ... usually I just take a cupa joe and stick it in the fridge for a while, which probably ain't the BEST method ... so I'd love to hear better ideas!

(I'm talking the kind you drink, not the ice-ridden coffe-flavoured milkshake-like things you can get at Tim Horton's!)

[murchmb]

I'm looking for something "milky", but not "milkshakey." Think bottled Starbucks Frappacino. When I was in Australia, I got addicted to Iced Coffee that came in a small carton. It was in the same vein as a carton of chocolate milk.

[boboakalfb]

Well it makes a great Hot Latte...so I would venture to guess it would do the same iced. When it starts to heat up I will have to start experimenting.

[redbike]

I love strong iced coffee in warmer weather. I use the same amount of coffee but half the water, so adding ice cubes doesn't result in weak coffee. Works very well for me. I also use high quality beans from a local roaster, which makes a huge difference in my coffee regardless of whether it's hot or iced.

Good luck.

jim

[TickTock]

Typically the problem with iced coffee is that the ice waters down the coffee, so you need to start with it really strong to have it taste good, but the aeropress is very good at 'strong and smooth' so it works well.

The other problem is if you like sugar in it (I like hot coffee without but cold with) there's the dissolving-it problem in cold coffee, so do the sugar when it's still hot.

One solution to the watery problem is to use coffee to make the ice cubes.

My favorite iced coffee is 'Vietnamese Style', that is, mix some very strong hot coffee with a few tablespoons of sweetened condensed milk, then add ice. Now that is good. Vietnamese restaurants have these little stainless drip contraptions that fit on top of a cup, and take quite a while to work (thus the strength). Sometimes they use French-style coffee with chicory (like the canned stuff from Cafe du Monde).

It's also good hot.

[setherd]

the best iced coffee i've ever had was from a place near Camp Lejeune NC, they used honey as the sweetner and I think that helped it dissolve better, whatever their secret was, it was great!

[ericmoritz]

If you're looking to make a Frappochino type iced coffee your best bet is to brew a shot or two of espresso and mix it with chocolate milk (for an iced mocha) or with just whole milk. If you take regular brewed coffee there will be too much water to be creamy like a Frappochino.

The usual Iced Coffee is simply regular coffee on ice, sugared and creamed to taste.

[Namdnas]

I live in Dunkin Donuts heaven (New England). They make great ice coffee, and it's much the same method that someone else suggested. Brew the coffee with twice the amount of ground coffee that you normally use. Then, fill the glass with ice and pour in the strong mix. It will end up stronger at the beginning, with a smoother, light finish as the ice melts. I drink my coffee black without sugar, including ice coffee. I get similar reactions from the clerks at Dunkin Donuts when I order this, as you do when you tell someone you are shaving with a straight razor...

[Dinder1]

One good trick for iced coffee is to pour some coffee into ice-cube trays, this way when your cubes melt, they won't water down your drink.

[ericmoritz]

I live in Dunkin Donuts heaven (New England). They make great ice coffee, and it's much the same method that someone else suggested. Brew the coffee with twice the amount of ground coffee that you normally use. Then, fill the glass with ice and pour in the strong mix. It will end up stronger at the beginning, with a smoother, light finish as the ice melts. I drink my coffee black without sugar, including ice coffee. I get similar reactions from the clerks at Dunkin Donuts when I order this, as you do when you tell someone you are shaving with a straight razor...

I take mine black only because I'm to lazy to put some sugar and cream in it. That and I want to get caffinated as soon as possible in the morning.

[Lynchmeister]

The other problem is if you like sugar in it (I like hot coffee without but cold with) there's the dissolving-it problem in cold coffee, so do the sugar when it's still hot.


Another thing to try would be making a simple syrup, which is just sugar dissolved in hot water and then cooled. This also works great for iced tea.

[ratcheer]

Not quite that time of the year, but I'd like to start collecting some recipes. I have an Aeropress and I've read that it's an excellent tool for making iced coffee. Anyone have any recipes/insight/advice?

Silly me, I thought it was just coffee over ice, with optional cream and/or sugar.

My more sophisticated uncle and his wife enjoyed iced coffee back in the 50's/60's. My more pedestrian father (ex-Navy war veteran) and mother pooh-pooh'ed it. I always thought it was kind of cool (pun not intended).

Tim

[sloopyjones]

You might want to try a Toddy Cold Brew System to make concentrate:

http://www.toddycafe.com/

Just dilute it to taste, mix in sugar/milk, et voila! Iced coffee.

[urr-lord]

i work nights so several years back i switched to iced coffee,well frozen .because as it thaws i can take another swallow to stay awake thru the night.at my job you pretty much carry everything with you that you may need thru the night.
recipe
24 oz bottle (empty)
4 oz hot water
2 heaping teaspoons instant coffee-JFG or maxwell rich or nescafe clasico
4 teaspoons powder creamer
3-4 teaspoons sugar
shake till dissolved
1-2 teaspoons vanilla flavoring or hot chocolate mix or other flavored syrup
fill with milk
shake well ,place in freezer.
comes out like a frappucino.

[scoopster]

You might want to try a Toddy Cold Brew System to make concentrate:

http://www.toddycafe.com/

Just dilute it to taste, mix in sugar/milk, et voila! Iced coffee.

+1 These things are excellent for iced coffee. I also use this to get coffee concentrate to flavor my homewbrewed imperial-style coffee stouts.

[Aloosh]

Typically the problem with iced coffee is that the ice waters down the coffee, so you need to start with it really strong to have it taste good, but the aeropress is very good at 'strong and smooth' so it works well.

The other problem is if you like sugar in it (I like hot coffee without but cold with) there's the dissolving-it problem in cold coffee, so do the sugar when it's still hot.

One solution to the watery problem is to use coffee to make the ice cubes.

My favorite iced coffee is 'Vietnamese Style', that is, mix some very strong hot coffee with a few tablespoons of sweetened condensed milk, then add ice. Now that is good. Vietnamese restaurants have these little stainless drip contraptions that fit on top of a cup, and take quite a while to work (thus the strength). Sometimes they use French-style coffee with chicory (like the canned stuff from Cafe du Monde).

It's also good hot.


Word. Vietnamese iced coffee rocks.

[PZBarber]

Double shot of espresso in 1/2 pint of milk.
Double shot of Tia Maria liqueur
Single shot of Chocolate liqueur
Loads of ice and a great big glass.

Quickly followed by a great big grin and a slightly dazed look especially if you have a couple of them.

Mat

[boboakalfb]

I also use this to get coffee concentrate to flavor my homewbrewed imperial-style coffee stouts.

That, my friends, sounds like the recipe we need. :drool:

[FriscoSoxFan]

I live in Dunkin Donuts heaven (New England). They make great ice coffee, and it's much the same method that someone else suggested. Brew the coffee with twice the amount of ground coffee that you normally use. Then, fill the glass with ice and pour in the strong mix. It will end up stronger at the beginning, with a smoother, light finish as the ice melts. I drink my coffee black without sugar, including ice coffee. I get similar reactions from the clerks at Dunkin Donuts when I order this, as you do when you tell someone you are shaving with a straight razor...

That's not how they made it when I worked there in the early 90's. We made it just like regular hot coffee, only we made it at the beginning of the shift. We poured it into a 15 gallon dispenser to cool. We only made it with hot coffee when the dispenser ran out. When that happened, each employee had thier own method.

Mine was to use the same amount of grounds, but grind it to the "expresso" setting where it was nearly like dust. Another coworker just used twice as much grounds.

Of course, things can change in 15 years.

[decampsite]

That, my friends, sounds like the recipe we need. :drool:

+1 This coffee concentrate rocks! :smile:

[scoopster]

That, my friends, sounds like the recipe we need. :drool:
Essentially you can:


Start with your favorite Imperial Stout recipie
Back off on the hops a little as the coffe provides bittering
Make one batch of toddy coffee concentrate per five gallons. That is one pound of coffee added for each five gallon batch.
Add the coffee concentrate after the primary fermentation is complete and you rack off into a secondary fermenter to clear it up.

I have tried a lot of different ways to brew coffee stout. Using the toddy coffee maker cold press method to add a syrupy coffee concentrate is (IMHO) unrivaled. Some friends have claimed that his beer has kept them awake. Not sure about that - a 9% abv alcholic beverage counteracted by a pound of coffee per five gallons. Gotta figure how many cups of Jo that translates into for each 12oz. beer someday........

[schwarz]

Starbucks Frappuccino:

1/2 cup fresh espresso
2 1/2 cups 2% milk
1/4 cup granulated sugar

Combine all ingredients and stir until sugar is dissolved. Chill and serve cold.

Mocha: add 1 t. chocolate syrup to mixture
Vanilla: add 1/2 t. of vanilla extract to mixture
Caramel: add 1 t. caramel syrup (ice cream topping)

We make this up by the gallon in winter time and it is exactly the same as the bottled stuff. Got too expensive buying the real stuff so this is what we came up with. Side by side, nobody yet has been able to tell the difference between the real and fake.

[Mr-Scruffy]

Some berries, cinnamon and jam mixed in, with a topping of whip cream or ice cream.

Brew at double strength. Or in a pinch mix a tsp of instant coffee with a cup of regular coffee.

I use stevia as a sweetener. It is sweet, and is not as toxic as sugar, equal, aspartame or nutrasweet.

[mrcleanhead]

I know it's a little latte' in the season (okay bad pun but I'm tired), but here's a link you may be interested in for iced coffee: http://www.terroircoffee.com/content/view/54/27/

Btw if you are into coffee, George Howell (owner of Terrior Coffee) is evangelical about it. So if you are in the Massachusetts area and are even remotely interested in coffee their "factory tour" is fantastic. You'll learn more about coffee (and your tastebuds) then you would have expected. It's very friendly, laid back, AND IT'S FREE!!! They have an open house usually once a month on a Saturday morning. So wake up and smell the coffee. I had about 2 hours sleep and read that they were having the open house that day. It was incredible.

I'll be glad to forward their latest news letter on Oct. tour, how to keep coffee fresh, etc. Just email me at my other email address [email protected]

John

[flatsixcrazy]

Word. Vietnamese iced coffee rocks.

X3. I have it every morning. It's a part of my shaving routine :001_smile . I boil a pot of water. Half of it goes into the coffee and the other half goes into the shaving thermos for the brush soaking. Andy

[Rorschuck]

I never could count.

Seriously, I'll second the reccommendations for toddy (cold brewed) coffee, but with a twist. I've never been able to make good toddy coffee, but the New Orleans Coffee Company (no affiliation) makes a cool-brew coffee concentrate called "Cool Brew" (http://www.coolbrew.com that not only makes a dark fine cup of hot joe (one shot to 6 ounces hot water) but also makes the BEST iced coffee I've ever had. One part Cool Brew, about half part of sugar water (you'll have to make simple syrup, sugar doesn't dissolve in cold :smile: ), and 3 parts milk. Shake/stir serve over ice, blend w/ice in blender, serve it neat, whatever... mmm.... availbe in flavors and decaf as well.

[bishop]

My wife & I just finished a two-day trip to Highlands, NC - during which time I had the BEST iced mocha at Buck's Coffee Cafe. I tried my hand at making iced mocha this evening (yes, it's late, but I really had it on my mind). I do pretty well with lattes in the morning so I thought this would be another good thing to learn.

Tried this recipe to start:
- 2c espresso
- choc. syrup (cover bottom of jar)
- ice cubes
- milk
**All placed in jar and shaken, then poured over ice
The verdict: not strong enough.

Tomorrow, I will double the espresso to 4c, add more syrup, and use less milk. I think I'll mix the espresso/syrup/ice in the jar without the milk first, then pour that over ice, then pour in the milk. We'll see.

[jkh]

Is this the point in the thread where I can chime in an say ...

1) Coffee
2) Ice

:tongue::cool:

[bishop]

Is this the point in the thread where I can chime in an say ...

1) Coffee
2) Ice

:tongue::cool:

So it would seem. Funny how I really dislike cold coffee but love iced coffee... :biggrin: Sort of like a wise man and wise guy.

Huge difference between drip coffee gone cold and chilled espresso. This is perhaps technically a "chilled espresso recipe" thread. (Imagine McDonald's hawking "Chilled Espresso" as opposed to "Iced Coffee.")

[David P]

mmmm coffeeeeee... I like coffee, I mean I REALLY like coffee! I have a drip machine somewhere... I think I still have it, though I don't know why. I picked up a press pot, and pretty much forgot about the drip. Press pot all the way! Then I picked up an espresso machine. Crappy machine that I'd love to replace with a Rancilio Silvia. Anyhow ice coffee. I pull 2-3 shots of espresso and dump them into a cold steaming pitcher (not he best thing to do to espresso but ...) I dump in 4 ice cubes and swirl. Between the metal pot being a good conductor of heat plus the four Icecubes (it was a good day... West Side!) oh sorry.... the coffee is chilled within 15-20 seconds. Pour that into a glass and top off with some 2% (unless you buy from Trader Joe's then go for 1%) milk, sit back and enjoy. Oh also maybe add a squirt of chocolate sauce to the espresso (mixes much better while the shots are hot) and what else I've found is really good is a pump or two of vanilla syrup to go with the chocolate sauce! Ok excuse me I'm going to fire up the espresso now.

[blary54]

My sister works at starbucks. How they make it is brew the coffee double strength then add ice and water.

Works pretty good. and faster than just having it in fridge.

[Redhook]

ok now what is it with madison wisconson I am meeting to many from there.

anyways working my job on the railroad (up all hours of the day) and loving coffee coffee coffeeeeeee. been drinking it way to long. 32 of my 34 yrs. don't ask. I have tried many variants of coffee.

One of the best I have found for iced is

at least 3 to 4 shots of espresso
pore over a cup of ice
add 1 shot of flavored creamer
add 1 shot of half and half

makes for a strong and rich drink
or if in a hurry

extra strong coffee (darker the roast the better)
creamer
sugar if wanted

add ice to glass
pour in sugar
add coffee
then creamer

I do this when I head to work
fill my coffee mug with hot coffee
fill my thermos with iced

well there ya go