HomeRoast Digest


Topic: iced coffee (98 msgs / 1972 lines)
1) From: ginny
John:
I have discovered that any of the espresso's I make, also make great iced coffee.
I have never heard of a cold pot.
ginny

2) From: ginny
Hmmm,
I guess for me making it fresh seems better. The concentrate must get yucky aftr a bit.
g

3) From: ginny
same here, tastes great. I never add water.
g

4) From: ginny
All this talk about the Toddy thing,
do users of Toddy fel it is better then any other way?
ginny

5) From: martha abshire simmons
Greetings, all.  I've been off list for a few days, with a computer
glitch and a new landscaping client, so if this question has been
treated, just let me know.
I'm interested in trying iced homeroast this summer and wondered what
experience there was out there.  I have a friend who used (gasp!)
storebought decaf and made a concentrate, then added water (?) ice and
cream, as I recall.  What's the wisdom?  Note:  any reference to
chocolate flavor adds points:).  Second note:  We have yet to spring for
the espresso maker, so will be working with a FP. . .
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6) From: Terry & Cheryl Rusch
Martha,
If it's chocolate you are looking for, I highly recommend starting with the
Uganda Budadiri  roasted to an agressive city.  Whoa!  Chocolate!  I can't
wait to order more of this one.  Personally, I have a simple method:  Brew
something really strong--if you have a press pot, it seems to make a
smoother strong cup.  I add cream/half&half/sugar/chocolate syrup to taste
and then the ice.  I'm sure you'll get a good selection of gourmet recipe
suggestions from the list, though--and I'll be reading them with interest!
Happy Summer,
Cheryl
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7) From: Steve
This is a multi-part message in MIME format.
Heres a short list we compiled last year for summer drinkshttp://www.seametrix.com/coffee/steve

8) From: john kangas
Just got back from work, welding all day in a 100+ degree shop in full 
coveralls... Had a wild idea- Pulled a double directly into a cup full of 
ice, topped off with cold water, poof! iced americano! And I'll be darned, 
it was good!
John
Send and receive Hotmail on your mobile device:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://mobile.msn.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: Ted Kostek
Anybody have good recipes for iced coffee?
A quick search turned up some interesting ones that I'm going to try, but
experiences would be nice.  I've heard that real cream is best to prevent
"separating", but I'm not sure I believe this.
The easiest recipe I found:
-- make coffee, then make "coffee ice cubes"
-- put the coffee cubes, milk to taste and sugar to taste in a blender
-- blend, serve
tmk
--
Ted Kostek
765 494 2146 (desk)
765 494 1489 (engine room)
765 494 0787 (fax)
"Always keep in mind that your own resolution to succeed is more important
than any other thing."  Abraham Lincoln
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10) From: The Scarlet Wombat
Yup, we just got one of those blenders specifically designed to make 
smoothies.  I pull a lungo, a long double of espresso and put it in the 
blender with some cream.  Add a bunch of ice and let it whip up.  If it is 
too thick to come out of the spigot, I have an extra shot of espresso 
sitting by just in case...usually use it.  Oh, don't forget sugar or your 
poisonous substitute of choice, mine is Splenda.
The result is much like coffee flavored shaved ice, not an iced coffee 
drink, per se, but really good.  Adding a shot of chilled Kahlua is good, too.
Dan
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11) From: HV
Hiya Ted,
At 10:54 -0500 5-8-02, you wrote:
 >Anybody have good recipes for iced coffee?
 >
 >A quick search turned up some interesting ones that I'm going to try, but
 >experiences would be nice.  I've heard that real cream is best to prevent
 >"separating", but I'm not sure I believe this.
Difficult to say without knowing if there's any particular method of 
brewing you prefer, cq. dislike....
Anyway, here's some recipes that I quite enjoy, but, mind you, I've a 
strong preference for creamy, sweet stuff!
1. The first is really the simplest, iced coffee as served in mid-European 
countries. Put two scoops of (vanilla) ice cream in a tall glass, add a 
double 'spresso & serve with a straw. Optionally you could chill the 
espresso first, but I quite like the coffee mixing with the slowly melting 
ice cream.
2. Iced Vietnamese coffee (ca phe sua da) is another of my fave's. For this 
you need a "slow drip filter", either a Vietnamese brewer, a napoletana, or 
a filtre Belgique.
Put two, or more ice cubes in a glass & add a couple of spoons of condensed 
milk. Put the slow drip filter on the glass, pre-steep the coffee in the 
kitchen, then add the rest of the hot water at the table. When using a 
napoletana, allow the coffee to cool a bit before pour it in. (Note: the 
stuff is *supposed* to mix poorly!)
'Course, you can get similar results with other brewing methods, eg. coffee 
from a moka pot is an excellent alternative in the above recipes. When 
using drip, or vac brewers, make the coffee stronger than you'd normally 
use; brew double, or quad strength coffee seems to work best in iced 
drinks, 'cuz it can easily be diluted & cuts nicely through the (ice) cream.
Check the coffee FAQ for other good recipes: http://www.coffeefaq.com/coffaq.htmOther "cool" coffee stuff.
1. Coffee granita.
Dead simple: brew about 800ml very strong coffee, add sugar to taste & 
leave to cool. Whisk one egg white with a pinch of salt to very stiff peaks 
& gently fold it in with the cold coffee. Use an ice cream maker to freeze, 
or just put in the freezer & whisk every half hour, until it's fully 
frozen, or till you get bored, or fall asleep.
2. Coffee ice cream.
Beat 4 egg yolks & about 100g sugar until it turns to a pale yellow & 
starts to thicken, then pour this in a sauce pan & put it on a low flame. 
Heat 200ml milk, 200ml cream & about 50-75ml very strong coffee in another 
sauce pan. When hot (*not* boiling!) add slowly to the egg mix, while 
continuously stirring. When done, allow this mixture to simmer (again, do 
*not* boil!) & thicken for a few minutes. Then take from the heat, let it 
cool down & then freeze the stuff. Again, an ice cream maker is the weapon 
of choice for this.
3. 'Spresso semi-freddo.
Bit of work, but bl^^dy marvelous. Ok, here goes - separate four eggs, 
putting the yolks in one bowl & the whites in another. Add 60 gram of sugar 
to the yolks, whisk until pale, then mix with a *chilled* double shot of 
ristretto. Whip 600ml of cream & fold in the yolks. Next whisk the whites 
with a pinch of salt until very firm, and very gently fold it in with the 
whipped cream - it's gotta be fluffy. Now, freeze that stuff as fast as 
possible.
Before use, allow it to thaw a bit. After all, it's "semi-freddo", that is, 
*almost* frozen. Serve with figs, fruit, turrone, or grated chocolate.
In all of the above recipes, you can optionally add the seeds from a 
(fresh!) vanilla pod, or use some fresh ground cinnamon to lessen the 
bitterish bite of the coffee.
Keep cool & have fun!
Cheers,
HV
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12) From: Jim Schulman
On 5 Aug 2002 at 21:51, HV wrote:
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Very cool! 
Thanks Jim
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13) From: The Rankin's
This has been covered many times many ways, but I was wondering if
anyone knows a bean that is good for iced coffee.  Not flavored, no milk
or sugar.  I don't want a recipe for a cold drink, just a good bean for
drip coffee poured over ice.  Thanks.
Don

14) From: Peter Barnes
Harrar Horse, Sumatra, and PNGs have long been my faves cold.  
Especially the horse.
The Rankin's wrote:
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15) From: Wandering John
Don,
I don't think its been covered in a long time - and not with those 
parameters.  Any coffee brewed well will taste good cold.  I've said 
forever "Good coffee is good cold!"  And I'm sticking with that. I 
happen to like El Salvador cold - Kona is good over ice.   I think that 
darker roasts stand up best as a cold drink - but any good coffee 
brewed well is good cold.
John - in my best CSA tone of voice
On Monday 10 May 2004 06:35 pm, The Rankin's wrote:
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16) From: AlChemist John
I have been happy with various smooth Brazilians for Nicaraguans.
Sometime around 04:35 PM 5/10/2004, The Rankin's typed:
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--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

17) From: Chuck the AV-Geek
I'm going to try your technique with mine.  I like making espresso cubes. 
Pulling a few shots and freezing them. Its a nice kick for your Iced coffee!
-Chuck the AV-Geek
Learnin' new things every day...

18) From: Wandering John
Chuck,
    Do you do anything special or just put the shots in the cube tray?
 And does it do anything to the taste?   I had never thought of doing
that- but its on my ToDo list.
John - Loving life in the slow lane
On Sun, 19 Sep 2004 21:04:01 -0400, Chuck the AV-Geek
 wrote:
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19) From: Dennis Parham
anyone know to make the iced coffee concentrate??/ I know how the 
process works...but cannot remember ratio or grind level.....
Dennis Parham

20) From: AlChemist John
I just pull 3-4 oz lungos, one after another until I have enough 
concentrate, then put it into ice cube trays for later use.
Sometime around 08:45 PM 10/3/2004, Dennis Parham typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

21) From: Dennis Parham
yea...those are good, but im looking for the cold brewed method... 
where the roasted grounds soak in cold water overnight, then strained 
....I really like that method for my iced coffee....SOO SMOOOTH!! have =
you done it that way also??
Dennis Parham
On Oct 4, 2004, at 7:51 AM, AlChemist John wrote:
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22) From: Alexander C.Barton
One pound of ground coffee to nine cups of cold water, per "Toddy" 
instructions.
Connelley
On Monday, October 4, 2004, at 10:11 AM, Dennis Parham wrote:
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23) From: Bob Baker
Hi Dennis,
I have a "toddy" machine and use a lb per 72 oz water. grind medium.
Soak, at least 12 hours...strain...
Bob
On Mon, 4 Oct 2004 10:11:17 -0500, Dennis Parham   
wrote:
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24) From: Dennis Parham
kewl!  and then do you use it like a concentrate? adding iced water to =
it??
Dennis Parham
On Oct 4, 2004, at 11:00 AM, Bob Baker wrote:
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25) From: Bob Baker
You can use it hot or cold,
we're going to use it for
iced coffee and blended coffee frappes and
lattes. They make an industrial modelhttp://www.filtron.com/filtron-pro-main.htmand a home model too.
makes a smooth cup
Bob
On Mon, 4 Oct 2004 11:22:56 -0500, Dennis Parham   
wrote:
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26) From: Dennis Parham
well, theres another way that makes it into a concentrate... then you 
just add like 2 oz per cup of iced water....that one there looks like 
it makes an entire cup.... im looking for the ratio that makes it a 
concentrate... that makes for some SAAAWWEEET Smooth drinks!
Dennis Parham
On Oct 4, 2004, at 11:27 AM, Bob Baker wrote:
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27) From: AlChemist John
I find it smooth, but oddly too smooth, and rather lacking in flavor.  Not 
my "cup of tea" :-)
Sometime around 08:11 AM 10/4/2004, Dennis Parham typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

28) From: Terry Stockdale
The kit for the cold-brewed coffee is called the Toddy.  Just Google search 
for it.
I've got one, but haven't used it in years (as in 15).  If I ever decide to 
try it again, I need to get some new felt washers.
I agree with John -- it was smooth but seemed to be lacking something.  I 
used it with Community Coffee.  When I tried the "expensive store beans," 
it was really flavorless.  Now, I realize it might have been the beans, but 
maybe not.
On the other hand, I was doing garage sale duty a couple weeks ago.  I 
filled a 20oz plastic water bottle with hot Nicaragua Matagalpa San Martin 
Estate '03 and then put it in the ice chest.  It was a nice sipper in the 
2pm heat.
Terry
At 09:47 PM 10/4/2004, Alchemist John wrote:
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29) From: Wandering John
The ONLY restaurant that I will order coffee is also the only
restaurant that serves cold brewed coffee.  They also have a couple of
4 group espresso machines that they understand how to use.  It was
after I drank my first cup of coffee there that I ordered my  Toddy
unit.  Honestly I don't use it that much because we tend to brew one
cup at a time. But we have served coffee at dinner parties from it and
folk still rave about the coffee - maybe wussy Centrals do a better
job as cold brew than that he-man stuff you guys are drinking.
and 
How can something be too smooth?   
John - loving life in the smooth lane
On Mon, 04 Oct 2004 22:20:04 -0500, Terry Stockdale
 wrote:
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30) From: Bob Baker
The deal with the Toddy that really makes a difference is
#1 use enough good coffee
#2 brew it long enough at least 12 hours up to 18 hours
#3 grind the coffee fine not dust fine but finer than drip
as far as flavor you can get as much flavor as the amount of concentrate  
you use.
But due to the fact it uses a felt filter you don't get many oils and the
acids that are released with the heat of hot water. It's just a different  
critter.
It makes wonderful recipes, iced lattes, and that type of thing if you're  
so inclined.
Bob/Dallas
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31) From: Dennis Parham
hehehe....ok...and my original question...  what is the ratio of coffee 
to cold water to the cold brew process???  hehe
Dennis Parham
On Oct 5, 2004, at 9:01 AM, Bob Baker wrote:
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32) From: Dennis Parham
KEWL  THANKS!!!  do you then use it as concentrate??  this is how I saw =
it used when I used to get it at a cafe!
maybe 2oz to 8oz iced water? or 6oz.
Dennis Parham
On Oct 4, 2004, at 10:34 AM, Alexander C.Barton wrote:
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33) From: Alexander C.Barton
We use the concentrate in iced lattés- 2 oz. to 8 oz. milk over ice,  =
Also in a sweet version- 2 oz. concentrate; 1 oz. Oscar's Caramel syrup =
over ice; fill with milk and top with whipped cream.
Connelley
On Tuesday, October 5, 2004, at 12:45 PM, Dennis Parham wrote:
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saw 
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34) From: Terry Stockdale
Yes, the Toddy makes a concentrate that you dilute with hot water.  You can 
keep the concentrate in the refrigerator.  If I recall, it's in the range 
of 1 part concentrate to 2 parts water (adjust to taste).
Terry
At 12:45 PM 10/5/2004, you wrote:
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35) From: AlChemist John
Sometime around 09:23 PM 10/4/2004, Wandering John typed:
<Snip>
No counter flavors of acidity I would guess.  Other terms could be thin and 
weak, or just lacking in "something".
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

36) From: Gary
Hi Everyone,
I'm hoping you can help me with this.  I would like to know your favorite
bean, roast and recipe for iced coffee.
I have been roasting with a hot air popper for about 18 months and with
summer almost here in Atlanta, I am going to need some "Cold Coffee"
Any ideas would be appreciated.
I have a good supply of Indian MNEB that I thought would be good.
Regards,
Gary

37) From: miKe mcKoffee
I'd say something like iced or iced blended White Chocolate Kona Mocha but 
won't;-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Gary" 
Sent: Tuesday, May 10, 2005 3:28 PM
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38) From: John Abbott
Mike!   have a heart - send him the Warrior formula.
On Tue, 2005-05-10 at 17:41 -0700, miKe mcKoffee wrote:
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39) From: miKe mcKoffee
http://home.comcast.net/~mdmint/coffee/rwwckm.htmAlso linked from my Rosto page which is in my tagline...
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "John Abbott" 
Sent: Tuesday, May 10, 2005 6:26 PM
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40) From: Dennis Parham
Gary... try the Bolivian Organic.. it is very nutty and chocolaty!  
and even though the Kona is FANTASTIC!!! it is also a little more  
expensive... so try both!
Dennis Parham
On May 10, 2005, at 5:28 PM, Gary wrote:
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41) From: Gary
Thank you Dennis,
I'll give them a try.
Gary

42) From: john kahla
Now that it is getting on to the hot time....anyone have some
recommendations on a really good bean for iced coffee ?? Also has
anyone tried the cold brew pots?
John

43) From: Wandering Curmudgeon
Hi John,
Sumatra roasted into full city. Or Huehuetenango to full city. Both make 
great cold coffee - each with a sweet taste. I keep promising myself I'm 
going to get a cold brewing kit because we have a restaurant here in McAlle=
n 
that servers cold brewed coffee - and unlike 99.999% of the other 
restaurant's coffee it is very pleasant to drink.
John - the MUCH older version
On 6/11/05, john kahla  wrote:
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44) From: Bob Baker
This is a multi-part message in MIME format.
I like the poco fundo roasted light Vienna in a toddy..yummmmy
Bob  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Wandering
Curmudgeon
Sent: Saturday, June 11, 2005 6:21 PM
To: homeroast
Subject: Re: +Iced Coffee
Hi John,
    Sumatra roasted into full city.  Or Huehuetenango to full city.  Both
make great cold coffee - each with a sweet taste.    I keep promising myself
I'm going to get a cold brewing kit because we have a restaurant here in
McAllen that servers cold brewed coffee - and unlike 99.999% of the other
restaurant's coffee it is very pleasant to drink.
John - the MUCH older version
On 6/11/05, john kahla < hotglass  >
wrote:
Now that it is getting on to the hot time....anyone have some 
recommendations on a really good bean for iced coffee ?? Also has
anyone tried the cold brew pots?
John

45) From: Brent - SC/TO Roasting
John,
I'm enjoying a nice blend of Harrar Horse, Puro Scuro, and Costa Rican Tres
Oros decaf (a 50/25/25 blend).
Harrar roasted to Full City, Puro Scuro to Full City+, and the CR Tres Oros
decaf to Full City+.  Brewed in a moka pot.
It's great iced - really good sweet notes almost like wine.  
Brent
Roasting in an SC/TO
For drip/moka/presspot brew
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46) From: Matt Stegmeir
I've brewed cold using my French Press (and sometimes pour through an 
additional filter if I want a bit less sediment)..  Same basic 
procedure, same grounds/water ratio, same flavor, smaller batches, a bit 
more hassle, but cheaper and immediately available if you have a 
presspot around.  Decide for yourself if getting a dedicated cold brewer 
is worth it.
john kahla wrote:
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47) From: akkmom
Don't know what to recommend for coffees although I bet the Harar would be fabulous with the blueberry flavors.  I have a toddy maker which is great for iced coffee - makes a coffee concentrate which you can either add milk or cold water to for iced coffee, or add hot water to for hot coffee - I like it either way, although it uses a lot of coffee (1 pound), so I usually limit this to a cold weather thing - it's easier to make hot coffee in my french press.  You can probably make a 1/2 batch with 1/2 pound coffee and half the amount of water.  
---------

48) From: Dan Martin
This is a multi-part message in MIME format.
BTW, where would u find a Toddy maker?

49) From: Terry Stockdale
Ginny,
Do a Google search for "Toddy Coffee Maker."  You'll find a bunch of folks 
selling the Toddy cold-brew coffee kit.
Basicaly, it's a big plastic tub with a filter and drain at bottom, and a 
glass carafe.  You put in a pound of coffee and fill to the "fill line" and 
let it sit overnight.  It makes a concentrate to which you add hot water (3 
or 4 parts water to 1 part concentrate).
I haven't tried mine since the early 90's, way, way before I started 
homeroasting.  It did make store-bought more drinkable -- until the day 
that I poured some in my cup and the phone rang.  One slurp of the straight 
concentrate and I was cured!
One of these days I'm going to order a new decanter and a new filter and 
give it a try with my homeroast.
--
Terry Stockdale -- Baton Rouge, LA
My website:http://www.TheNextWindow.comAt 07:33 AM 6/12/2005, you wrote:">http://www.terrystockdale.comMy blog:  http://www.TheNextWindow.comAt 07:33 AM 6/12/2005, you wrote:
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50) From: Aaron
DO you perchance have any idea how much of the concentrate you make at 
one time?  ie it's capacity.  This sounds like something that can be 
easily made at home.  Let the coffee sit overnight then filter it 
through your presspot or nylon filter or whatever then mix and drink as 
needed.  Instead of a pound at a shot, one probably could make less, 
just use less water in the end.  Hmm I might have to try this out.
Aaron
Terry Stockdale wrote:
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51) From: Alchemist John
I know I don't really care for toddies.  The flavors are too subdued, and 
that is usually my problem in iced coffee.  What I have taken too in 
pulling a 3-4 oz double(or 4-5 oz triple) over 5-6 oz or so of crushed 
ice.  A touch of milk and I am good to go.  I like this method over cooling 
strong drip coffee as strong drip, even diluted, has a different flavor 
profile than I like.
At 10:03 6/12/2005 -0400, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

52) From: Dan Bollinger
I can appreciate this method. It's the same method I used to make coffee
flavored ice cream.  What coffees work best for iced?  Espresso blends?  A
bright Kenyan?  Mellow Centrals?  Dan
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53) From: Alchemist John
I find that whatever I use for drip works fine.  It does not need to be 
built for espresso because you are diluting it so much IMO.  I would use 
any coffee I have in stock.
At 10:24 6/12/2005 -0500, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

54) From: Dan Bollinger
Thanks, John,  That's were I'll start.  Now, I have to turn on the ice maker
in the freezer. We don't use ice!  Dan
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55) From: John Blumel
On Jun 12, 2005, at 11:24 am, Dan Bollinger wrote:
<Snip>
I usually pull two double shots, then use my Bodum frother (one of  
those FP-like things) to froth some cold milk and pour that over the  
shots in a tall glass -- no ice necessary.
Anything with a chocolate component works nicely. I don't think a  
Kenyan would be to my taste for this drink. The Classic Italian  
Espresso Blend (which has a touch of robusta) is one that I recall  
working pretty well. Other than that, it's been about a year since  
I've made any and I don't recall specifically what I've used -- I  
tend to use whatever I have roasted when I get an urge for one of these.
John Blumel

56) From: Wandering Curmudgeon
It really doesn't. It produces a fabulous cup. In effect you are making an=
 
Americano with cold espresso. The results are delicious. 
John - loving life in the slow lane
On 6/12/05, ginny  wrote:
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57) From: Wandering Curmudgeon
Milk? You add milk? And then you talk about subdued flavor? John!
Just kidding - iced coffee is the only coffee to which I add milk. I came u=
p 
with or was told a great recipe for frappuccinos - 1 ounce coffee syrup, 1=
 
ounce vanilla syrup, 2 ounces of espresso all over ice - the fill to the 
brim with half and half cream and stir. I get ou's and ah's with that every=
 
time. Then because like you, my beloved is a chocoholic, I make it with 1/2=
 
ounce of vanilla and 1/2 ounce of chocolate instead of the 1 ounce of 
vanilla and the ladies can't get enough of it.
On 6/12/05, Alchemist John  wrote:
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d
<Snip>

58) From: Tim TenClay
I didn't see anyone answer you.  I got mine at World Market -- I think
you can get them at Cosco too.
I lik ethe Toddy stuff (My wife doesn't though.)  It IS a different
taste and you need to be careful not to add too much of the extract.
Since someone asked, I think last time I made it it turned out
something between 40 and 45 ounces of extract from a pound of coffee.
Grace and Peace,
  `tim
On 6/12/05, Dan Martin  wrote:
<Snip>
e
<Snip>
k
<Snip>
lly
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d
<Snip>
-- 
Rev. Tim TenClay
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253

59) From: Michael Dhabolt
The Toddy Coffee Maker is also available through:http://www.visionsespresso.com/products.aspx?SubID=84Never tried it,  sounds interesting for a hot gardening day, coffee
ice cubes add a bit to other drinks also (I have tried this).
Mike (just plain)
On 6/12/05, Tim TenClay  wrote:
<Snip>
 be
<Snip>
at
<Snip>
ilk
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I
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ually
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my
<Snip>
and
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

60) From: Jane Hill
Toddy Coffee maker, or cold extraction method. IMO the coffee made from 
the concentrate is less flavorful, most likely due to lack of oil which 
we all know carries the flavor, but smooth and very low in acids.
Jane Hill
Roasting in Juneau Alaska

61) From: Scott Marquardt
On 6/11/05, john kahla  wrote:
<Snip>
I recently concocted a nearly perfect Kahlua using cold brew. It
wasn't a home roast, either (I'm new to that, and loving it). I drink
only iced coffee in the warm months, but since I've given up flavored
"gourmet" coffees to learn more as I roast at home, I'm content to try
absolutely anything and everything. Wish I was doing espresso, because
I'm sure it's awesome on ice.
I generally drip brew a strong pot, cool it a bit, toss it in a clean
plastic juice container (Welch's, whatever) with some half and half
(though my favorite balance of dairy in coffee is what I call "half
half&half and half milk"), and take it to work. By day's end, I've
melted and consumed probably an equal amount of water as ice.
If I'm doing something recreational in the heat, I regret only that I
drink my brew a bit too fast to thoroughly enjoy it. Still, I find
iced coffee more satisfying than, say, iced tea.
Speaking of which, I think a cold brew tea makes the best iced tea.
I plan to experiment more with cold brew coffee in coming weeks. But
I'm loathe to buy a Toddy; I'd as soon figure out a decent way of
filtering it myself.
--
Scott

62) From: MMore
I've never been one for Iced Coffee, but dang, it's been so hot around here  
lately I want to give it a try.  So, I throw out to you all - what coffee's  
do you like iced and how do you serve it?  Cream and sugar?  Does one  dilute 
the coffee?  Any other tips?
 
Thanks!  I can't wait to sit on my deck and try a "cold one".
 
Michael A. Roaster of Vienna,  Va.

63) From: Edward Spiegel
At 11:42 PM -0400 8/2/05, MMore wrote:
<Snip>
I am partial to 'faux-vietnamese style' iced coffee. (I have a vietnamese drip brewer but am too lazy to use it). I pull a shot of espresso into a cup that has  1 to 2 teaspoons of sweetened condensed milk and a shot's worth of hot water, stir to mix the condensed milk into the coffee and pour it all over ice.
If you don't have an espresso maker, vietnamese-style drip brewers can be had for a couple of dollars a pop and make delicious coffee for use as iced coffee.
That's my .02,
Edward

64) From: Terry Stockdale
At 10:42 PM 8/2/2005, you wrote:
<Snip>
I like it black over ice.  Sometimes it is fresh, hot, and poured over 
ice.  Others, it is the last cup from the thermos, poured over ice.
I've also been known to take the last cup of last night's decaf, 
aftersitting in the Bodum Santos over night, and putting it over ice.  It's 
amazing the things you can do with decaf when you start with great beans 
that you have homeroasted.
--
Terry Stockdale -- Baton Rouge, LA
My coffee pages:http://www.TerryStockdale.com/coffeeMy newsletter and tips:  http://www.TerrysComputerTips.com

65) From: John David Huddle
I grew up drinking iced coffee with half-n-half.
Now, I just let some of the morning Bunn brew cool to room temp and pour 
that over ice - just ice - no half-n-half now.
On weekends, I brew extra so I can enjoy a cold one in the afternoon.
Moka Kadir blend tastes good to me hot or iced.
Dave
<Snip>
<Snip>

66) From: Maryann & Dave Schellenberg
Having read the recent thread here, and not feeling too daunted by the 
process, I tried it.
First I checked on http://www.toddycafe.com/customerservice/instructions.phpfor the 
proportions to use.
They call for 72 fl.oz. of water for 1 lb of coffee.
I had about 3.5 ounces of Brazil Poco Fundo beans roasted to full city 
on hand, so I ground them to about the same grind as I use for my 
SwissGold OneCup.
I put the grounds together with 2.5 cups of filtered water into a 
caraffe, and let it sit at room temperature for 18 hours.
I then poured it into my presspot, pushed the filter down, and poured 
the remaining fluid concentrate into a jar to keep in the fridge.
The toddy web site suggests diluting the concentrate 3 to 1.
I thought I'd start at 2 to 1, and then I could dilute more if necessary.
So I put 2 oz into a measuring cup, added 4 oz of filtered cold water, 
and poured that over a couple of ice cubes.
Overwhelming bitterness is how I'd describe the taste.
I added a little bit of whole milk, to see if that would cover some of 
that bitterness, but it didn't really, just added milkiness.
Would anyone like to tell me how to improve on this?
Is it the beans I chose, or is there some other way to get an iced 
coffee where bitterness is not my first thought on sipping it?
Dave S.

67) From: Demian Ebert
I'd say that any coffee that steeped at room temperature for 18 hrs would b=
e 
over extracted regardless of bean, blend, or roast. 
Why not make a hot press pot perhaps a bit more concentrated then normal an=
d 
chill that?
 demian
in San Francisco where chilled coffee is never a requirement (thankfully)
 On 8/5/05, Maryann & Dave Schellenberg  wrote: 
<Snip>

68) From: Terry Stockdale
At 06:21 PM 8/5/2005, you wrote:
<Snip>
When I did the Toddy thing, back in the 80's, I let it sit overnight -- 8-9 
hours.  The 18 hours was at least a major part of your problem.
I also used the "regular grind" coffee.  If your typical OneCup grind is as 
fine as I use for the OneCup, that's another cause of the overextraction.
--
Terry Stockdale -- Baton Rouge, LA
My coffee pages:http://www.TerryStockdale.com/coffeeMy newsletter and tips:  http://www.TerrysComputerTips.com

69) From: Maryann & Dave Schellenberg
Terry Stockdale wrote:
<Snip>
If you haven't felt the bean calling you in that form since the 80's, I 
have to think you weren't that crazy about it.
I will try a courser grind and shorter infusion time.
Thanks for the suggestions.
Dave S.

70) From: Tara Kollas
Should be the coarsest grind you can do and let it steep for 12 hours
- mine usually doesn't turn out bitter at all.  Really smooth.
Tara
On 8/5/05, Maryann & Dave Schellenberg  wrote:
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

71) From: Terry Stockdale
At 10:06 PM 8/5/2005, you wrote:
<Snip>
Actually, I was pretty crazy about it.  I took the concentrate to the 
office and added hot water from a hot-and-cold water fountain.
One day, I put the concentrate in my cup.  The phone rang.  You know what 
happened next....
Now, I've lost the decanter and the filter -- If I ever buy a filter 
somewhere, I'll probably try again with good coffee.
Terry
<Snip>
--
Terry Stockdale -- Baton Rouge, LA
My coffee pages:http://www.TerryStockdale.com/coffeeMy newsletter and tips:  http://www.TerrysComputerTips.com

72) From: Tara Kollas
Hey, Terry - I bought several replacement filters a while back - if
you'd like a few, send my your address off-list and I'll get them off
to you Monday.
Tara
On 8/6/05, Terry Stockdale  wrote:
<Snip>
s
<Snip>
tion.
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

73) From: Edward Spiegel
At 8:14 AM -0700 8/6/05, ginny wrote:
<Snip>
I personally find Toddy coffee to be inferior to iced coffee made from freshly-brewed or extracted coffee. I find Toddy coffee to be lacking in the fullness and complexity of coffee extracted under heat.
Just my .02,
Edward

74) From: Steve Hay
All,
Anyone here tried to make Iced coffee and have any suggestions on what kind
of bean to try?  I let my Guat get cold yesterday and the chocolate really
game out of it.  It was about City/City+ roast level.  I could see perhaps
some of the earthier beans not being quite so good cold.
--
Steven Hay
hay.steve -AT- gmail.com
A Little Fable
by Franz Kafka
"Alas," said the mouse, "the whole world is growing smaller every day. At
the beginning it was so big that I was afraid, I kept running and running,
and I was glad when I saw walls far away to the right and left, but these
long walls have narrowed so quickly that I am in the last chamber already,
and there in the corner stands the trap that I must run into." "You only
need to change your direction," said the cat, and ate it up.

75) From: Robert Avery
This is a multi-part message in MIME format.
Actually Steve, I threw something together the other day that came out =
good enough for my wife to drink. She's fussy!!! Into the Blender I =
threw a double shot of lot 141, 4 oz of skim milk, Ice, 3 scoops of =
vanilla bean ice cream and let it rip. I'll tell ya ... I could of =
talked her into anything after that. Some times simpler is better, =
Later, Bob

76) From: Terry Stockdale
I like all of my decaf leftovers over ice.  I will often make a vac 
pot of decaf in the evening -- and intentionally leave a cup for iced coffee.
Beans:  I haven't tried any of the current SM offerings (or anyone 
else's, either. DUH!).  I've been on serious stash-reduction.  Since 
I'm the only coffee drinker in the house, letting my inventory get to 
88 pounds was a little high.  It meant I still had 2003 & 2004 beans, 
which weren't the freshest.
Anyway, my current decaf beans are:  Panama WP Panamaria (2003) and 
Columbian WP Medellin (2003).  Both are still great (had some of the 
Panama WP the night before last).  Tom's approach of getting a good 
bean and having it decaffeinated results in great flavor.  I tend to 
roast decafs to FC+/Vienna -- 10 seconds into steady second crack, 
hopefully before fast 2nd.  Any less and they tend to be too grassy 
to my taste buds.
But on that same note, I don't often drink City anything - I like 
most coffees slightly into 2nd.  SM's Monkey and Uganda Bugisu I like 
about 10 seconds into fast 2nd crack.  At that roast, the Bugisu 
makes great drip, vac pot and espresso.
--
Terryhttp://www.terrystockdale.com/espressohttp://www.terrystockdale.com/rkdrum
At 04:51 AM 3/31/2006, you wrote:
<Snip>

77) From: Woody DeCasere
I like the darker roasts iced, i think for a nice cup with typical coffee
flavor, the colombians are nice, but not WOW in my estimation, i think just
about any coffee makes good iced coffee.
I would get the cold brew system to brew the coffee as a concentrate and th=
e
make the ice coffee, you dont get the acid ruining the flavor as it sits, i
find that brewed coffee left over and put in the fridge or whatever tends t=
o
get bitter for my tastes, but cold system brewed doesn't.
 try some Kenya AA roasted to second crack, cold brewed and mixed with some
ground unsweetened cocoa, and some really cold lowfat milk(maybe a few ice
cubes, but not too many as you dont want an icy drink) and blend it for a
moment, mmmmm good, my local roaster used to make them so i stole his
recipe, he called it an african froth.
<Snip>
--
"Good night, and Good Coffee"

78) From: Maryann & Dave Schellenberg
Has anyone tried the coffee concentrate that comes out of the AeroPress 
for iced coffee?
I'm wondering how the flavour would differ from the cold-brewed concentrate.
Dave S.
Woody DeCasere wrote:
<Snip>
-- 
No virus found in this outgoing message.
Checked by AVG Free Edition.
Version: 7.1.385 / Virus Database: 268.3.3/298 - Release Date: 3/30/2006

79) From: Bill Morgan
I can't compare it to cold brew, but I like it.  I sometimes just set
up the Aeropress on a beer mug full of ice and press right into the
ice.  Works fine.
Bill
On 3/31/06, Maryann & Dave Schellenberg  wrote:
<Snip>
te.
<Snip>

80) From: Frank Fairchild
This is a multi-part message in MIME format.
I make my iced coffee using the Aeropress and just press the desired =
amount into a tall glass, add sugar to the hot concetrate and dilute =
with cold water and ice.  This gives less dilution than adding ice to =
hot hot or warm coffee.  Of course if you have time to cool your coffee =
or concentrate in the frig before drinking you get even less dilution =
but on these hot days I am usually too impatient to wait.
I might add that I am prejudice to the Aeropress anyway and love the hot =
coffee made by using it.
Frank

81) From: Leo Zick
this is the only way to make it!  if you dont have liquid sugar, you have to
blend sugar with a bit of hot coffee and add ice after, then fill with more
coffee and milk.
i only wish dunkin donuts would learn the same, they are a coffee shop!  (yes,
my first post and i admit to liking dd. at least it isnt charbucks. blech.)
Quoting Frank Fairchild :
<Snip>

82) From: Scott Marquardt
Another trick is to brew from the Aeropress into your heaviest mug, then
pour into your thermal mug (or whatever) for drinking with ice etc.
A good, thick ceramic mug sinks a lot of heat away.
With the Aero, it's easy to make iced beverages too strong, even after melt,
but being a glutton for strong iced coffee I don't mind.   ;-)
On 8/2/06, Leo Zick  wrote:
<Snip>

83) From: John Letoto
Has anyone else tried the "Japanese-style" brewing method?  Peter G of
Counter Culture Coffee talks about it on coffeed.com:http://www.coffeed.com/viewtopic.php?f&ti5I've used this method with several different coffees, and the best
thus far was the Wet-Process Ethiopia Bonko, roasted to a City/City+.
The others I've tried were dry-processed beans, and in those cases,
were not nearly so snappy and refreshing, even at lighter roast
levels.  I'm guessing a little bit here, but it seems that the bright
acidity of a coffee like the WP Bonko really complements the brew
method...lots of acidity and floral aromatics are preserved, and the
high tones seem to be allowed to really shine.
-john
smeagolisfree.blogspot.com
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84) From: michael brown
Thanks for showing us this!  I've been talking about iced coffee with some friends lately and i know there are several different methods for preparing iced coffees.  I'd be interested to find out some other methods.
Michael B
<Snip>
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85) From: Seth Grandeau
John,
I do something very similar to this.  I fill a travel mug with ice and use
the Aeropress right onto the cubes in the travel mug.  The hot aeropress
coffee melts enough ice to get me to the iced coffee consistency I like.  I
mix the sugar in with the grounds at the top, so it all dissolves before
pressing through the filter.  I've been very happy with the results.
-Seth
On Sat, Aug 8, 2009 at 5:22 PM, John Letoto  wrote:
<Snip>
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86) From: decrisce.md
I love iced coffee. In fact I only drink iced coffee-so I have to use brew methods and strengths that support ice without being too watered down. I find that the aeropress is perfect for this, and it is my favorite non espresso coffee.  
I use 3 scaa scoops to the water level at 4. Then I simply fill the coffee cup with ice, and sometimes a little iced water. The strength is perfect-even a little strong. 
Moka pot works pretty good for this too, and turkish. French press has to be played with in terms of strength, otherwise it is too weak. Drip is generally too weak like this. 
Of course a double shot over two ice cubes is beautiful-kind of an iced americano. 
Sent via BlackBerry from T-Mobile

87) From: John Borella
 I just received my new Hario Mitzudash water drip cold brewer yesterday & 
made my first batch last night.http://www.avenue18.ca/TEAPOT/Hario/coffee_series/paypal_pages/5141_iced_coffeepot.htm
I used SM's Guat Finca La Bella JBM roasted to full city & let it "steep" in 
the fridge overnight (12 hours). I need to use a slightly coarser grind on 
the next batch as some fines got through the filter but the resulting Iced 
Coffee brew is excellent. Although the idea is similar to the Toddy there is 
no Cold Brew flavor to the coffee only the varietal flavors of the 
particular bean. There is also no Toddy mess/filtering/cleanup/ect. I 
wouldn't consider the Hario brew a concentrate like the Toddy brew, more of 
a strong coffee that is just right for pouring over ice.
John B.
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88) From: Allon Stern
On Aug 12, 2009, at 8:56 AM, John Borella wrote:
<Snip>
Instead of water, try extracting it into milk/cream, then add sugar  
(and if you're into this sort of thing, some lecithin & xanthan  
gum :) and freeze in an ice cream maker.
Oooh yeah.
-
allon
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89) From: John Letoto
Ironically enough, the glass container I like to use in conjunction
with the Clever brewer Tom sells also made by Hario, the MCP-14. Even
more ironically, I've not yet used the Mizudashi brewer using the
slow, cold-steeping method, even though I've thought about doing it
quite often.  Go figure.
Speaking of the Clever brewer, is there any chance that Abid would
make one for the #6 size filter, Tom?  It would be quite convenient to
have the ability to brew a little more at once using this method.  I'm
really enjoying it...it seems much more forgiving than other pour-over
methods.  Makes a pretty mean cup, too.
-john
On Wed, Aug 12, 2009 at 8:56 AM, John Borella wrote:
<Snip>
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90) From: John Letoto
Whoa, now that sounds ridiculous in the best possible way!
-john
On Wed, Aug 12, 2009 at 12:30 PM, Allon Stern wrote:
<Snip>
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91) From: Mark Osborne
On Wed, Aug 12, 2009 at 9:30 AM, Allon Stern wrote:
<Snip>
So I'm clear, you would cold extract the coffee essence directly by
placing the milk into the filter and extracting with the milk/cream?
no water needed?
I'm gonna make some ice cream....oh yea!!!!!!
Mark
Nor Cal
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92) From: Allon Stern
On Aug 12, 2009, at 4:11 PM, Mark Osborne wrote:
<Snip>
I typically do this using cheesecloth to filter the milk/coffee mix.
I don't know if I'd put milk on a filter I use for regular coffee  
making.
It does make awesome ice cream.
-
allon
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93) From: John Letoto
The milk and Misty Valley grounds are in the fridge as I type.  Too
bad they've been in there for less than half an hour.  Morning cannot
come quickly enough!
-john
On Thu, Aug 13, 2009 at 8:38 AM, Allon Stern wrote:
<Snip>
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94) From: John Letoto
Allon,
How long do you let it extract/brew?  I'm guessing that milk,
especially whole milk, isn't as effective in extraction as water would
be...already too many other solids and substances in the milk to be as
efficient in extracting the coffee, you know?
-john
On Thu, Aug 13, 2009 at 9:04 PM, John Letoto wrote:
<Snip>
te:
<Snip>
nd
<Snip>
eze
<Snip>
fee.com
<Snip>
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95) From: Allon Stern
On Aug 14, 2009, at 8:40 AM, John Letoto wrote:
<Snip>
on the other hand, many compounds may be lipid soluble, so you may  
end up with flavors you wouldn't get in a water extraction,.
I usually go 8-12 hours; basically overnight.
And whatever you do, do not squeeze out the grounds. You wouldn't do  
it with water extraction.
-
allon
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96) From: John Borella
I had IMV grounds steeping in the Hario cold brewer last night but I used 
water, not milk. Makes a great Iced Coffee with all the IMV flavors but with 
a creamier mouthfeel similar to espresso.
John B.

97) From: raymanowen
"I'm guessing that milk, especially whole milk, isn't as effective in
extraction as water would
be... "
Right, you are! And my corollary would be that, for the same reason, normal
water itself is not as effective as distilled water in extracting-
dissolving- the soluble flavors and oils.
I know, H2O is not going to dissolve any oils, just push them around and out
of the matrix of the coffee bean chunks, into the cup or paper filter
fibers, whichever comes first.
Paper filters aren't all bad- they can hold only so much oil- the rest moves
on.
The espresso pogs that enclose a puck in a paper surround aren't bad either.
Unless you are expecting any kind of normal shot.
My lifetime quotient of Zero (0) espresso pog drinks has been exceeded. I
was afraid I just confirmed my own "huwag ko espresso" -Tagalog, attitude.
Happily, I was completely rong. The guy that made the pogspresso for me was
selling the machines and all proud of the assortment of pog coffee
available.
I had just regained my sobriety from Starbucks, et al. and resumed home
roasting. Didn't know the pogs lacked more than mere fresh roasted coffee
beans.
Of course, he has one of the gizmos at home, next to his Bodum Santos. Mmmm-
now just put a Santos on closeout special for me...
Cheers, Mabuhay -RayO, aka Opa!
Gustong gusto ko espresso! May Grinder?
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98) From: David
I have not tried ice brewing, but I have found two coffees that make
excellent iced coffee through an espresso press because they tend to improve
as they cool instead of degrading and turning sour like many do, so you
folks may want to try them. The first is the Sumatra Mandheling WP Decaf
here at SM's, and the second is the Panama Maunier Estate WP Decaf. I've
also tried full caffeine versions of both and the characteristics hold in
the untreated beans as well. The Maunier at least holds its own or improves
a bit, and it is a spectacular cup to begin with, and the Mandheling
improves dramatically as it chills. Should make for an interesting
experiment for the more scientifically-minded amongst you. :-)
David Jackson
"So bloody spoiled on home-roasted coffee that I can't drink coffee anywhere
but home!"


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