HomeRoast Digest


Topic: Iced Coffee Recipes (10 msgs / 206 lines)
1) From: Joseph A. Feliciani
This is a multi-part message in MIME format.
Hi all,
 
I just received this recipe in an email from illyusa:
 
------
 
CAPPUCCINO FREDDO
 
Blend a double shot of illy espresso with crushed ice and sugar (if
desired) in a cocktail shaker or electric blender. Pour contents into a
tall latte glass. Whip the cold milk until it is very frothy, then
carefully pour the foam on top of the espresso/crushed ice mixture. Add
a straw and a hot summer day and enjoy!
 
-----
 
I know there was discussion of this over the last week, so here's my
contribution.
 
Joe
WPII, Krups whirly thingy, *$ Protea Barista

2) From: michael brown
Hey everyone.
Anyone got any iced coffee recipes they'd like to share?  I'm planning on giving it a whirl in the next couple of days.  Read a couple of articles and watched a few youtube videos.  What i've come up with is:
Brew double strength coffee.I'm already running into my first question.  Some say here i should add sugar while it's hot.  Obviously sugar dissolves in hot liquid.  What if the friends i'm serving to don't want sweetness?  Won't the half & half or creamer also deliver some sweetness?  What do you do?Then let it cool to room tempRefrigerate.Serve about 3/4 coffee to 1/4 half and half?  What are your preferences?
I know.  I know.  I should try it first, then report my findings and ask questions from there.  But wanted to know if you would share your thoughts and recipes before i get started.
Thanks!
Michael Bb'ham, AL
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3) From: Peter Louton
Well, I'd want it unsweetened, but for those who'd want it sweet, you could use liquid corn syrup as a sugar.  If choice is between milk and half and half, go for the half and half, it'll taste better with the fat molecules.
Peter
-- Sent from my Palm Pre
On Jul 1, 2010 17:09, michael brown <disracer> wrote: 
Hey everyone.
Anyone got any iced coffee recipes they'd like to share?  I'm planning on giving it a whirl in the next couple of days.  Read a couple of articles and watched a few youtube videos.  What i've come up with is:
Brew double strength coffee.I'm already running into my first question.  Some say here i should add sugar while it's hot.  Obviously sugar dissolves in hot liquid.  What if the friends i'm serving to don't want sweetness?  Won't the half & half or creamer also deliver some sweetness?  What do you do?Then let it cool to room tempRefrigerate.Serve about 3/4 coffee to 1/4 half and half?  What are your preferences?
I know.  I know.  I should try it first, then report my findings and ask questions from there.  But wanted to know if you would share your thoughts and recipes before i get started.
Thanks!
Michael Bb'ham, AL
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4) From: Yakster
I was making Vietnamese Iced Coffee's last summer using a metal filter built
for the purpose and the office Starbucks coffee.  Strong, over-roasted
coffees work well for this where your dripping the coffee into condensed
milk and then pouring over ice.  This is about the only time that I'll
sweeten or add anything to my coffee, otherwise I drink my coffee or
espresso shots hot.http://en.wikipedia.org/wiki/Vietnamese_iced_coffeeI picked up three of the filters at an Asian grocery store, two for home
(make a cup for me and the Wife at the same time) and one for work.  New job
doesn't have Starbucks so I'll have to use whatever they have or roast my
own French roasted coffee.
-Chris
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5) From: Ryan M. Ward
Hey Michael,
I would advise that you consider cold brewing your coffee. Cold brewing produces a very different flavor profile than hot brewing and then chilling. You end up with less acidity, and a very distinctive flavor tone that I cannot describe well. 
Personally, I like sulawesi beans for this, I stay away from citrusy or acidic varieties. Sulawesi is my personal preference, and I roast it to a little before second crack. (City-)
I then grind to about a french press grind. (I usually do about a cup to a cup and a half of grounds to about 3 or 4 cups of water(I am very "artistic" about this). This water should be room temperature. Make sure all grounds get wet (I stir a little, some advise against it for some reason that I am not aware of) 
Let it brew at room temperature for 12 to 16 hours, then filter, strain, etc...
This will produce a concentrate. Add one part concentrate, one part water or milk (I do milk, kand honestly I use more concentrate- more like 2:1) .
As I said, its my favorite way to prepare coffee now(actually I didn't say that before...). I would you look up a recipie online as I am estimating volumes from memory, I never actually measure anything, I eyeball it. (Play it artsy)
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6) From: Ryan M. Ward
I almost forgot, try giving this to your friends unsweetened first. They might be surprised at how good it tastes unaltered. 
Personally, I don't think adding sweetner before or after brewing (hot or cold) really makes a difference unless you are totally trying to give yourself type 2 diabetes (ie you saturate your coffee with sugar- yuck). 
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7) From: slinkster
Make proper custard-based vanilla ice cream.  Add a couple of espresso 
shots and/or some freshly ground coffee during the last few minutes of 
processing.  Maybe some shaved semi-sweet chocolate too.  Mmmmm.
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8) From: Ryan M. Ward
oooooo... that does sound good....
-- 
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmic Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-generated-annoying-end-of-email-spam placed here by anyone other than myself. I am a Linux nut and am doing my part to support open source software and the Linux and Ubuntu communities by getting the word out with each email I send, I encourage you to do the same.
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9) From: David Rossell
I just started doing a strong press pot of the decaf Kenya Nyeri with four or five crushed cardamom pods in it.  Brew for four minutes.  Put in a pitcher in the fridge for 20 minutes, then put the pitcher in the freezer for 30-60 minutes.  Add milk or half and half to get to the color of a good cafe con leche.  
Very tasty . . .
David

10) From: Dave
For reference my morning cup is 35g coffee aeropressed iinto about an 18 oz
finished cup, and I drink it un-adulterated.
For an afternoon iced coffee I also use 35g of grounds, aeropressed (without
adding water after the bloom) into a 14 oz glass with a teaspoon or so of
sugar, a little (1/2 teaspoon?) vanilla, and just enough ice to completely
chill the coffee. After pressing, stir to melt the ice and dissolve the
sugar. remove any extra ice, and fill with cold milk.
Sugar and vanilla are optional, but I like 'em.
Dave
Some days...
It's just not worth chewing through the leather straps
On Thu, Jul 1, 2010 at 2:08 PM, michael brown  wrote:
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