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Iced Coffee recipe

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  • #91
    I use two double shots over a scoop of ice blended with around 300ml unhomogonised milk - and that's it - nothing else added!

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    • #92
      It's going to be HOT in Melbourne this week... Iced coffee anyone?

      This summer I've discovered the joys of iced coffee, not the whipped-cream-topped stuff sold presented in some establishments in a sundae glass (which, unbelievably, I used to enjoy 15 years ago), but clean and refreshing iced coffee made at home from ground coffee, water and a bit of milk. Here's my recipe, please tell me what I can improve or, feel free to try it yourself and let me know what you experienced

      Preparation:

      1. Select coffee beans roasted closer to dark than medium. I find this recipe ideal for using-up coffee beans that are no longer at their best, as they still seem to produce a good brew at the low temperatures involved in this process.
      2. Grind 15-17 tablespoons of coffee, coarsely (as for a plunger pot)
      3. Place ground coffee inside a strainer fitted inside a ~1.5 liter jug. I use a Bodum tall, clear BPA-free plastic jug that contains a built-in fine-meshed nylon strainer and a thermos-style screw-top for pouring.
      4. Add room-temperature filtered water to the jug, then close and leave in refrigerator for 12+ hours or overnight.
      5. Remove strainer, dispose of soggy coffee grounds, and clean strainer while wet.
      6. Place jug back into refrigerator, ready for use

      Serving:

      1. Pour some of the cold "concentrate" into a glass, 1/3 full.
      2. Add a couple of ice cubes, if desired
      3. Fill the rest of the glass with cold full-cream milk
      4. Use the rest of the concentrate within a few days (I don't know how much longer it can last)

      Optional extras:

      * Consider decanting mixture into a clean jug, filtered by paper. This ensures that even the last glass tastes smooth, bearing no sediment.
      * Add a few drops of vanilla essence and half a teaspoon of raw brown sugar. This appeals to women who enjoy sweet drinks.

      I'm making some tonight and look forward to sipping this during the next few days of 38-41 degree heat.
      Last edited by ax72; 12 January 2014, 10:22 PM. Reason: spelling!

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      • #93
        Correction: Quantity of coffee is 12 tablespoons, not 17!
        Originally posted by ax72 View Post
        This summer I've discovered the joys of iced coffee, not the whipped-cream-topped stuff sold presented in some establishments in a sundae glass (which, unbelievably, I used to enjoy 15 years ago), but clean and refreshing iced coffee made at home from ground coffee, water and a bit of milk. Here's my recipe, please tell me what I can improve or, feel free to try it yourself and let me know what you experienced

        Preparation:

        1. Select coffee beans roasted closer to dark than medium. I find this recipe ideal for using-up coffee beans that are no longer at their best, as they still seem to produce a good brew at the low temperatures involved in this process.
        2. Grind 15-17 tablespoons of coffee, coarsely (as for a plunger pot)
        3. Place ground coffee inside a strainer fitted inside a ~1.5 liter jug. I use a Bodum tall, clear BPA-free plastic jug that contains a built-in fine-meshed nylon strainer and a thermos-style screw-top for pouring.
        4. Add room-temperature filtered water to the jug, then close and leave in refrigerator for 12+ hours or overnight.
        5. Remove strainer, dispose of soggy coffee grounds, and clean strainer while wet.
        6. Place jug back into refrigerator, ready for use

        Serving:

        1. Pour some of the cold "concentrate" into a glass, 1/3 full.
        2. Add a couple of ice cubes, if desired
        3. Fill the rest of the glass with cold full-cream milk
        4. Use the rest of the concentrate within a few days (I don't know how much longer it can last)

        Optional extras:

        * Consider decanting mixture into a clean jug, filtered by paper. This ensures that even the last glass tastes smooth, bearing no sediment.
        * Add a few drops of vanilla essence and half a teaspoon of raw brown sugar. This appeals to women who enjoy sweet drinks.

        I'm making some tonight and look forward to sipping this during the next few days of 38-41 degree heat.

        Comment


        • #94
          oh Im glad to hear that it worked so well - have to say that Ive modified my recipe somewhat recently, as now I only use two shots of espresso (as opposed to a double) for my iced coffees - seems to work a treat!

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