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Iced Coffee recipe
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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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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.
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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.
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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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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!
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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 ;-)
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Don't blame us.Originally posted by Yelta View PostNever 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.
Urban Dictionary: Spro
(Warning: Link contains language some might find offensive)
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Sounds like a 'spro-mance to me: http://coffeesnobs.com.au/general-co...java-jive.htmlOriginally posted by JamesM View PostIt's not my work.. I see a bunch of local barista frequently hastagging "SPROLO". hehe. "spro" isn't too bad I guess
Java "*GAG*" phile
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It's not my work.. I see a bunch of local barista frequently hastagging "SPROLO". hehe. "spro" isn't too bad I guessOriginally posted by Yelta View PostNope 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.
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Nope not rolling eyes at you James, sounds like a good recipe.Originally posted by JamesM View Postnot heard that before? or rolling your eyes at me? hah
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.
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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!
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