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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