It’s about that time of year. The sun is beating down on, making us feel like we’re melting into the sidewalk every time we take a step outdoors. Or if you live in Florida, you’ve been dealing with these slightly bearable heat related conditions for about two months now. It’s no fun, but it is the perfect weather for iced coffee.
There’s a lot of different ways to making a refreshing glass of iced coffee, but let me share with you a few tips that I’ve picked up along the way.
Start by making your coffee extra strong. Try doubling the amount of coffee grounds that you normally use for a hot cup of coffee. It’s no secret that ice cubes melt, watering down the delicious flavor, so you need to make up for that somehow.
Or make coffee ice cubes. This is my favorite secret to getting great tasting iced coffee. I don’t always drink full pot of coffee, so there’s some cold coffee sitting around in the coffee pot. Normally, I would throw it out, but using it to make coffee ice cubes is a lot better idea.
After you brew the coffee, pour it in a glass and let it cool down for a few minutes (to a few hours if you aren’t in a rush for that caffeine fix) before adding the iced cubes.
If you do that, add the sugar (if you like that sort of thing) while it’s hot so that the sugar can fully dissolve into the coffee. Or skip the sugar and try using a flavored coffee syrup.
One thing that I want to try soon is the Hourglass Cold Brew Coffee Maker. I’ve heard positive things about it and have a feeling that I could make for some ice cold coffee.
For step by step directions on making iced coffee, check out this iced coffee recipe.
Do you have any tips to make the perfect iced coffee?
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Photo by stetted.
{ 13 comments }
Wow Mike, that is one mother of a coffee bean on that spoon! Iced coffee is delish. I have brewed in the fridge, coldbrew style, and just used twice as much coffee in a french press brewer. If you are going to sweeten it, I recommend using a syrup rather than granulated sugar, as the granulated will not dissolve. Enjoy!
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LOL! I wish that was a coffee bean! However, if it was I don’t think my coffee grinder would be able to handle it.
I think I will try some today. And I love that coffee bean ice cube in the pic. Where can I get a coffee bean ice cube tray? That rocks!
That’s a good question, I’ll have to see if I can’t find some.
Just the mention of “iced coffee” makes me run to the kitchen and get it set up to enjoy. Thought I’d mention this is a great time to try your flavored coffees and if you want an extra punch add the flavored syrup to match. A little goes a long way. Just like in baking doubling or tripling the flavor from different sources is great for a full bodied taste. Everyone have a great weekend and say a prayer for the humans and animals in the oil slick zones. It appeared here today. Very sad situation.
It really is a mess out there in the gulf. Today, my work donated and I dropped off supplies to a bird sanctuary. Even here in Tampa the place was buzzing with activity.
my favorite ice coffee, is Ice Brewed with agave, but, i have to try ice brew ice cubes now too, hmmmmmmmmmmmmmmmmmmmmmmmm
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I’m going to have to try it with agave. Never even heard of that, I feel so out of the loop. That means it’s time for more coffee.
Mike, I’ve always liked the idea of making ice cubes from already brewed coffee, just don’t have an ice cube tray and too lazy to go out and buy one! I do double the amount of coffee and brew it extra strong and it works great. Haven’t tried the hourglass yet, I’m thinking it’s like the Toddy cold brew system, though… the Toddy is good but you don’t really get those high notes, with cold brewing and the longer extraction time you tend to get lower, bass notes… so, lower levels of acidity in the cold brews. Being down the street in Orlando over here, I can attest – it’s been hot as heck, but the iced coffee has helped!
Yeah, the weather we’re getting right now is perfect for iced coffee. I’m curious what the differences in taste and feel will be with cold brew vs more traditional methods.
using ice cubed coffee definitely is a
got to do it with cold coffee so the
dilution factor is reduced. and definitely
double up on the ground additions.
also, i tend to make the coffee
sweeter than normal in the warmest
weather. Southern Sweet Tea comes
to mind in this comparison (although
a Southern relative of mine admits they
use karo syrup in their sweetest tea which
i am not suggesting at first for coffee).
i noted some people said to use syrup
instead of granulated sugar to it would
melt or dissolve better.
here’s a hint guys; put the granulated
sugar into the coffee filter along with the
coffee and let the hot water melt it as
it brews the coffee. works for me.
and use a thermal cup or travel mug
to keep the cold stuff cold!
[i also thought the coffee bean shaped ice
cube was very interesting]
That’s a great tip, I’m going to try sugar in the coffee filter next time for iced coffee.
Dude, great advice on adding twice the amount of grounds. The only thing I hate more than ice melting in my iced coffee is the fact that when you order an iced coffee at a coffee shop, you get less coffee. Good tip.
.-= Chris´s last blog ..Mighty Leaf Tea: Orange Dulce =-.
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