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 |
Hmmm, I guess for me making it fresh seems better. The concentrate must get yucky aftr a bit. g |
same here, tastes great. I never add water. g |
All this talk about the Toddy thing, do users of Toddy fel it is better then any other way? ginny |
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. . . homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
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 <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
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 |
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 |
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 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
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 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
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 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On 5 Aug 2002 at 21:51, HV wrote: <Snip> Very cool! Thanks Jim homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
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 |
Harrar Horse, Sumatra, and PNGs have long been my faves cold. Especially the horse. The Rankin's wrote: <Snip> |
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: <Snip> |
I have been happy with various smooth Brazilians for Nicaraguans. Sometime around 04:35 PM 5/10/2004, The Rankin's typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
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... |
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:
<Snip> |
anyone know to make the iced coffee concentrate??/ I know how the process works...but cannot remember ratio or grind level..... Dennis Parham |
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/ |
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: <Snip> |
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: <Snip> <Snip> <Snip> |
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: <Snip> |
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: <Snip> <Snip> <Snip> <Snip> |
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: <Snip> |
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: <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> |
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/ |
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: <Snip> |
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: <Snip> |
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 <Snip> |
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: <Snip> |
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: <Snip> <Snip> <Snip> |
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: <Snip> saw <Snip> |
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: <Snip> |
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/ |
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 |
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 <Snip> |
Mike! have a heart - send him the Warrior formula. On Tue, 2005-05-10 at 17:41 -0700, miKe mcKoffee wrote: <Snip> |
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 <Snip> <Snip> |
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: <Snip> |
Thank you Dennis, I'll give them a try. Gary |
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 |
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: <Snip> |
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 |
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 <Snip> |
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: <Snip> |
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. --------- |
This is a multi-part message in MIME format. BTW, where would u find a Toddy maker? |
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: <Snip> |
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: <Snip> |
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/ |
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 <Snip> cooling <Snip> one <Snip> a <Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>">http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
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/ |
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 <Snip> A <Snip> and <Snip> flavor <Snip> at <Snip> easily <Snip> your <Snip> just <Snip> and <Snip> line" <Snip> hot <Snip> day <Snip> and <Snip> great <Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
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 |
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: <Snip> d <Snip> 3 <Snip> t <Snip> d <Snip> |
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: <Snip> <Snip> <Snip> d <Snip> |
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 <Snip> d <Snip> -- Rev. Tim TenClay Dunningville Reformed Church (www.dunningville.org) Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253 |
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 <Snip> I <Snip> ually <Snip> my <Snip> and <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
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 |
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 |
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. |
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 |
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 |
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> |
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. |
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> |
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 |
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. |
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> |
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 |
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> |
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 |
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. |
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 |
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> |
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" |
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 |
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> |
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 |
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> |
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> |