Here’s a classic OTB post that I thought you would all enjoy — Jason
The summer, now entering full swing, brings us into the seasonal consumption of cold caffeinated beverages.
I have recently been asked about the proper method for making Iced Coffee, as with the current economy being what it is, people now have the desire to drink and make Megabucks-style iced coffee creations in their own homes and workplaces, rather than spend $2.60-$3 per 16 ounce glass in a store surrounded by trendy jackasses using Macbooks and sipping their green tea lattes.
There are a number of ways you can produce very good iced coffee in your very own home, some involving Scientological devices such as “Cold brewing” requiring 8-hour preparation methods, snobbish apparatus such as “Toddys” as well as diluting espresso shots with iced water in order to produce “Iced Americanos’ and the like.
To this, I say, phooey.
To make really good iced coffee, you will need an inexpensive can of Latino-style “Espresso Coffee” such as Cafe Bustelo, El Pico or Pilon, or an inexpensive Italian-style brand such as Medaglio d’Oro (these are all made by the same company, Rowland Coffee Roasters out of Miami).
These all go for about $2.50-$3.50 for a 10 ounce can or $2.50 for a 10oz brick. If these brands are unavailable in your area, try either Community Coffee Dark Roast (With or without Chicory, this depends on your taste) or Cafe du Monde.
Latino-Style Espresso Coffees. Cafe Bustelo, Pilon, and El Pico are all made by Rowland Coffee Roasters in Miami, Florida.
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If you prefer to purchase your coffee from a local roaster, buy their least expensive house espresso blend and have them grind it for French Press use, NOT for espresso machine use. You will also need a French Press, and optionally an electric kettle for boiling water.
Shown here is the 1.5L (48oz) Bodum Columbia, a stainless steel thermally insulated press which sells for about $99.00 at various Internet retailers.
You obviously can buy much cheaper presses in smaller sizes, however I like stainless presses because they stay hot much longer if you are making an entire pot and they are much more durable, having broken several Pyrex presses.
For 48 ounces of water, I use approximately 4.5 to 5 ounces of coffee. That’s double strength, so figure to 10 ounces of water you’re using 1 ounce of coffee. You want to brew at double strength because when you pour the coffee over ice and add milk or cream, you’re going to water it down.
You want it to approach an equilibrium where the coffee is still strong even as the ice melts. Boil your water in a pot or kettle, and pour it into the press, covering it and letting it brew for at least 3 minutes. I would even say walk away for 10 to 20 minutes, come back, and then plunge the press.
Decant your coffee into a container, and store this in the fridge. At this point, you can sweeten the coffee if you want, but I prefer to sweeten coffee at the time when I am drinking it. Once refrigerated you can keep iced coffee for up to a week. Do not reheat it or it will go rancid. Once you’ve made iced coffee, it stays iced coffee.
Fill a tall glass with crushed ice and pour in coffee about a thumb’s thickness from the top.
Lighten with cream or skim milk, and sweeten with raw turbinado sugar or Splenda. Enjoy.