Summer is a great time to enjoy iced coffee, one of my favorite drinks. It is so refreshing, especially with weeks like these, where temperatures will be well into the 90s. But, there is more to making iced coffee than just pouring the coffee over ice. Of course, it could be done that way and often is; but if I get a drink like that at a coffee shop I’d get pretty upset. When coffee is simply poured over ice, you get less coffee and more ice. In the end, you pay more to get a drink that tastes and looks like iced tea. If you want to avoid diluted-coffee syndrome, read the rest of my blog for some tips and tricks of the trade.
Preparation Techniques & Choosing your Coffee
I like to brew my coffee for iced coffee stronger than I would normally prepare a regular, hot coffee. I tend to increase my drop weight by about 25 to 30% to make sure the coffee tastes like coffee when it is poured over ice. I also believe that certain coffees make a better iced coffee, due to their composition. Brighter coffees, such as certain Brazilian, Kenyan or Tanzanian Peaberry coffees tend to stand out better in iced beverages. These coffees will also taste just a little more refreshing, because they are naturally a little sweeter than their peers.
Serving Iced Coffee & Recipes
The trick to serving ice coffee is to ensure that it retains its full flavor and aroma. I like to take some coffee and freeze it in ice cube trays. When it is time to serve the iced coffee, I will fill the glass with the frozen coffee cubes. It is a nice touch to serve guests or customers and always gets noticed.
You may also want to try adding a variety of ingredients to your iced coffee. Here are some suggestions to get you started:
Sit back; relax and enjoy one of these great beverages. If you have any questions or comments, feel free to post them on my Spot!
Whole Latte Love