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Topic: New Subject - ICE COFFEE (9 msgs / 149 lines)
1) From: Steve
Ok folks, instead of how much, how hot, how long -
How about your recipes for making Ice Coffee!
It's in the upper 80s here in Seattle and I am ready for summer!
Hey you people from the South laugh, but last night we went for a walk in
the nice, warm evening and we could tell someone from the South moved here -
they had a fire in the fireplace!
So how about those recipes?
Thanks,
steve
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2) From: TFisher511
Ahhh, you could tell by the smell of the fake logs. Real wood down here is 
mostly just termite food. Had to put a jacket on the other evening when the 
temp dropped to a cool 73 degrees with a light breeze. A nice hot cup of 
coffee really hit the spot.
Don't seem to be a lot of people down here that drink iced coffee. That must 
be a great Northwest kind of thing.
Terry
In a message dated 5/22/01 7:04:53 PM Eastern Daylight Time, 
steve writes:
Hey you people from the South laugh, but last night we went for a walk in
the nice, warm evening and we could tell someone from the South moved here -
they had a fire in the fireplace!

3) From: Gloria Hoover
Hi Steve,
We are in the South Sound and you are correct a beautiful day in the Seattle
region. We are watch TV and sipping ice coffee made from our own coffee
concentrate and  brewed coffee.  The concentrate keeps the drink strong, robust
and will stand up to the melting ice.
Gloria--http://natures-emporium.com/Jewelry, jade, quartz, decor items, bookends
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4) From: COFFEESINS
My personal favorite is 4 shots of espresso, 2oz half & half and a touch of 
white chocolate (yes I know there is no such thing as white chocolate) over 
ice.
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5) From: John - W5JSA
Or how about a double shot of espresso, a shot of vanilla syrup, a shot of
coffee syrup and fill the glass the rest of the way with half and half!  I
move a lot of that down here in Texico.
John
COFFEESINS wrote....
My personal favorite is 4 shots of espresso, 2oz half & half and a touch of
white chocolate (yes I know there is no such thing as white chocolate) over
ice.
_
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6) From: John - W5JSA
Gloria - having lived in Puget Sound for 14 years, I'm heartened to find
that the ice is melting so early this year ;:^))
Tell me a bit about your concentrate if you will.  I'm just beginning to
work on "make ahead." I spend half the dinner party in the kitchen making
drinks for our guests and I miss out on the fellowship (OK - Gossip).
John

7) From: Les and Becky
I have made really strong coffee or espresso, then chilled it.  I put 2 cups
into the blender with 2/3 cup of powdered milk, 1/3 cup sugar and
Ghirardelli's chocolate powder to taste.  Add several ice cubes and blend.
Really cool and yummy!!
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8) From: Gloria Hoover
John - W5JSA wrote:
<Snip>
Hi John,
When I first started making this stuff - used just a gallon jar (saved from
something purchased at Costco) and one pound ground coffee to 8 cups water. Let
it set 12 to 18 hours at room temp. then strained  the liquid thru a super fine
strainer lined with cheesecloth. Still had some sediment but that was OK. It
will last 6 to 8 weeks in the ref. but I have been freezing it also some in ice
cube trays. My dear Husband purchased a Filtron for me to use and it does work
alot better but it is an added expense. Since we both like black strong coffee
this is a good option and for ice coffee have an ice crusher in the ref. door.
Have tried this stuff hot and it is still super strong. One thing I like is that
for us - each can have it a little stronger or weaker.
Gloria
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9) From: Spencer W. Thomas
My fave: iced Americano
Fill the mug with ice.  Brew a double shot of espresso.  Pour it over the ice.
Add cold water to desired strength.
=Spencer
Steve wrote:
<Snip>
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