I use two double shots over a scoop of ice blended with around 300ml unhomogonised milk - and that's it - nothing else added!
Announcement
Collapse
No announcement yet.
Iced Coffee recipe
Collapse
X
-
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.
- Flag
Comment
-
Correction: Quantity of coffee is 12 tablespoons, not 17!Originally posted by ax72 View PostThis 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.
- Flag
Comment

Comment