Now that summer is here, I crave a cool refreshing beverage. I really love a great iced coffee; it is very refreshing, satisfies my desire for caffeine, and sometimes it can be absolutely delicious.
In one of my previous blogs Coffee-Creamer-and-me I had talked about how, I only put cream in my coffee, if I did not think the coffee was going to yield a quality beverage. I do not apply this rule to iced coffee. I have found that adding cream or Monin Syrup adds just the right amount of sweetness to my iced coffee. I’m satisfied, when I order an iced coffee and it’s made strong enough that I can taste the coffee.
No matter what I add to my drink the quality of the beverage still relies on having good coffee. Unfortunately the way, in which the drink is produced, typically hot coffee is poured over ice and then handed to me. It looks more like iced tea than coffee.
Iced coffee is (every pun intended) a hot category for beverage sales.
Americans drink 400 million cups of hot coffee a day compared to 640 million cups of iced coffee a year. - National coffee Association
In 2001, Americans drank 300 million servings of iced coffee drinks (or its slushy frappé-style cousins). Last year the number was up to 1.2 billion servings—equal to one-fifth of all the coffee Americans drink. - Research firm NPD Group
Nearly 52% of Americans over 18 years of age drink coffee every day. This represents over 100 million daily drinkers. 30 million American adults drink specialty coffee beverages daily; which include a mocha, latte, espresso, cafe mocha, cappuccino, frozen/iced coffee beverages, etc. -National coffee Association
But making iced coffee can be very easy. To begin with make sure you have a good coffee such as Wholelattelove House Drip Blend or Illy Whole Bean Regular . You will want to brew it much stronger than a hot coffee, as it will be served over ice and ends up getting diluted. I would recommend increasing the amount of coffee you grind for each brew by 33%. For instance if you normally brew your coffee using 4 ounces of coffee, you will want to use about 5.32 ounces for iced coffee. You could do that easily with a programmable grinder like the Bunn Multi Hopper Grinder. Then you could brew large batches, using a machine like the Bunn Thermofresh Brewer. The grinder and brewer communicate, so it always brews correctly for each batch of coffee.
It is best to brew the coffee first, and then let it cool to room temperature prior to being served. If you prepare the coffee this way, your iced coffee will taste as good as your regular coffee- robust and not weak or watery.
If you really want to be noticed, take some of your regular coffee, not the stronger iced coffee, and freeze it in ice cube trays and when you get an order for iced coffee use the coffee cubes. It will make a good impression and get people buzzing about your establishment.
Be sure to serve iced coffee in clear cups meant for cold beverages. If you have enough demand for your iced beverages, have your logo printed on the cups; it is a great way to market your business. If you don’t have enough demand, to meet the minimums for custom cups (usually around 200,000 for each size,) you can get stickers made and place them on the cups. It would be good to have some clear spaces on the stickers as it will enhance the look of the beverage when it is placed in the sticker-ed cup. You may even want to create signature iced coffee drinks and look for a blog in the future discussing signature drinks.
I hope this blog will help you create great iced coffee in your establishment.