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Iced Coffee recipe

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  • askthecoffeeguy
    replied
    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!

    Leave a comment:


  • ax72
    replied
    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.

    Leave a comment:


  • ax72
    replied
    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!

    Leave a comment:


  • askthecoffeeguy
    replied
    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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  • JamesM
    replied
    I made some wahana estate icypoles the other day.. learned quickly that you should rinse them off quickly before enjoying due to the sediment that was all over the outsides delish though!

    Leave a comment:


  • DesigningByCoffee
    replied
    Based on a goodly supply of 'coffee blocks' (espresso shots poured into an icecube tray - then removed from the tray and stored in takeaway containers) we do two cubes into a large glass, zap to defrost, 2-3 scoops of ice cream, top with milk & stir. Brilliant!
    And with blocks always in the freezer - you don't even need to switch on the machine ;-)

    Leave a comment:


  • flynnaus
    replied
    Originally posted by Yelta View Post
    Never ceases to amaze me how Aussie's manage to come up with inane abbreviations, guess the good thing is most have a very short life span.
    Don't blame us.

    Urban Dictionary: Spro

    (Warning: Link contains language some might find offensive)

    Leave a comment:


  • Javaphile
    replied
    Originally posted by JamesM View Post
    It's not my work.. I see a bunch of local barista frequently hastagging "SPROLO". hehe. "spro" isn't too bad I guess
    Sounds like a 'spro-mance to me: http://coffeesnobs.com.au/general-co...java-jive.html


    Java "*GAG*" phile

    Leave a comment:


  • JamesM
    replied
    Originally posted by Yelta View Post
    Nope not rolling eyes at you James, sounds like a good recipe.

    Never ceases to amaze me how Aussie's manage to come up with inane abbreviations, guess the good thing is most have a very short life span.
    It's not my work.. I see a bunch of local barista frequently hastagging "SPROLO". hehe. "spro" isn't too bad I guess

    Leave a comment:


  • Yelta
    replied
    Originally posted by JamesM View Post
    not heard that before? or rolling your eyes at me? hah
    Nope not rolling eyes at you James, sounds like a good recipe.

    Never ceases to amaze me how Aussie's manage to come up with inane abbreviations, guess the good thing is most have a very short life span.

    Leave a comment:


  • JamesM
    replied
    Originally posted by Yelta View Post
    "spro"
    not heard that before? or rolling your eyes at me? hah

    Leave a comment:


  • Yelta
    replied
    Originally posted by JamesM View Post
    add: a double shot of your fave spro
    "spro"

    Leave a comment:


  • JamesM
    replied
    my fave (used thermomix but could use a blender), for two glasses:

    2tsp raw sugar, mill in tmx for 10 sec on spd 10 (or blend till fine like icing sugar)
    add: two serving glasses 3/4 ea full of ice blocks and whole milk
    add: a double shot of your fave spro
    blitz for 30 sec on spd 9 (or just blend until creamy)

    the tmx will smash it so hard that it actually starts turning creamy. It's delish!

    Leave a comment:


  • richard_m_h
    replied
    Cheers. Should have read a bit further.

    Leave a comment:


  • Steve82
    replied
    Originally posted by richard_m_h View Post
    I probably should just try it, but can I use my aeropress to make cold coffee? Would it be cold press coffee?
    Yes read my post above.
    For smaller amounts i skip the sieve as it all fits in th AP

    Leave a comment:

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