What to CookAmanda & Merrill
Iced Coffee 101
by Merrill Stubbs
• April 19, 2011
• 38 Comments
- Merrill
Every year, usually around this time, I feel the strong urge to make the shift from hot coffee to iced -- and once I switch, I usually stick with it until fall rolls around. It's a bit of a coffee conviction. And I happen to be more particular about my iced coffee than my lattés and drips. To me, it's important that the coffee be strong enough to stand up to a generous ration of milk, but there should be enough ice to ensure that the coffee stays cold, and the sides of the cup dewy. The solution to what seems like an insurmountable challenge? Espresso ice cubes, of course!
With just an ice cube tray and a little planning, you too can soon be sipping a frigid, rich iced coffee in the comfort of your own kitchen.
Iced Coffee
Serves 1
- 1 to 2 cups brewed, cooled espresso
- 1 cup sugar
- 1 cup coffee, cooled
- Milk to taste
Comments (38)
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What do you think about adding strawberry ice cream to your cold coffee? I tend to enjoy liquid flavored creamers. Just thought this might be good.
Iced coffee as I know it from Germany is much more a dessert/treat than here in the US. The iced coffee I'm used to is cold coffee, a scoop of vanilla ice cream and whipped cream on top. A lot more calories than the version here in the US but also a lot more delightful!
Coming from Germany it's funny to see the US version of iced coffee being basically cold coffee. In Germany and many other european countries, iced coffee is just a little coffee, one scoop of vanilla ice cream and a lot of whipped cream on top. That's really something to look for as a delicious afternoon treat...
Merrill is a co-founder of Food52.
Wow, sounds like Germany does it right!
Cold brew coffee is amazing. The best part is that you have ready-to-use concentrated coffee in your fridge at all times. I can make a latte in about a minute and a haIf. I even, on occasion, use high quality blends like Intelligentsia Black Cat and it is fantastic. Right now I like the Sumatra blend at Whole Foods. I have served cold brew prepared as regular hot coffee to coffee fans and they always love it. It is smooth and rich. The Toddy Brewing system makes it easy.
Honestly once you switch to cold brew there is no going back. Another fun thing to try is switching hotchata for milk. Horchata Latte!
Don't rule out the cold brew process. http://wp.me/p1gYob-2s (Shameless self-promotion)
Merrill is a co-founder of Food52.
I'm a big fan of the cold brew -- it would be a great combo with the espresso ice cubes.
I will be trying out your method! :) THanks for the link.
I do the same thing every year. Being Greek, though, my summer iced coffee is a Frappe made with Nescafe instant, which starts cold, but does get watered down a bit. Thanks for the ice cubes trick...I'll definitely start doing it once I make the switch!
Merrill is a co-founder of Food52.
Sounds great!
A little retaurant trick is to pour the hot coffee over a metal spoon into the glass. It removes some of the heat and doesn't melt the ice cubes as much. Or you could use luke warm or cold coffee!
Merrill is a co-founder of Food52.
Great trick, thanks. But don't you find that even with the coffee starting cold, regular ice cubes eventually melt and dilute the coffee?
that really works to stop the glass from breaking from hot liquid...
What a great idea! I'm so trying this with my iced tea (I'm not a coffee drinker).
Another idea is to make lemonade ice cubes for iced tea...kind of like an Arnie Palmer without too much fuss.
I love that! Thanks! I'm thinking some pureed strawberry cubes in lemonade too.
Merrill is a co-founder of Food52.
deanna1001, I actually wrote about that very thing last summer! http://www.food52.com/recipes...
I will have to try this! My coffee blog in Austin will be hearing about this refreshing coffee recipe. Coffeecultureatx.wordpress.com
Merrill is a co-founder of Food52.
Cool!
If you have a Chemex and scale, the process is much faster. For a quarter of coffee, put 16 ounces of ice cubes in the Chemex and 16 ounces on the stove to boil. Fill the filter with 64 grams of coffee, and pour the boiling water over as you normally do. Swish everything around a bit, and pour a very, very cold cup of ice coffee.
Very nice, Merrill. What is that cool machine you're using?
Merrill is a co-founder of Food52.
It's a Nespresso machine -- Amanda and I both have them and love 'em.
I could just have the photos, forget the recipe. You make rusty, old steel look gorgeous Sarah S.
Merrill is a co-founder of Food52.
I know, right?
I use a french press to make coffee at home and usually just 'eyeball' it, which tends to result in a very strong brew. I'm curious about the ratio of coffee to water you prefer-- the usual heaping tsp. per 6 oz. water? Also, what is your favorite everyday priced coffee to purchase and what grind is best for this recipe? Thanks!
Merrill is a co-founder of Food52.
I'll admit I usually buy my coffee locally -- or I just make espresso. Not an aficionado when it comes to supermarket brands. My ratio for the French press is a bit stronger than yours, though: I use a rounded tablespoon of coffee, coarsely ground, for every 8 oz. water.
Abbie is a trusted source on General Cooking.
You forgot the 5:00 pm step - add rum :-)
Or a triple threat with kahlua...
Totally!
Merrill is a co-founder of Food52.
You said it, sister.
I second jotarz - we have a way to go before the iced coffee comes out of hibernation. When it does, I'll need that ice cube tray.
Beautifully illustrated steps:Thanks!
Merrill is a co-founder of Food52.
All thanks to the lovely Sarah Shatz...
Love it! The coffee ice cubes are a great idea! I am only wishing it were time for iced coffee here is chilly Chicago! Thanks for the post.
Merrill is a co-founder of Food52.
You're welcome! It's still on the edge here in NYC too.
You could pretend you're in Vienna and have an Eis Kaffe - add a scoop of your best vanilla ice cream... you'll be in heaven!
Merrill is a co-founder of Food52.
Yum!
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