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Shot for an iced coffee

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  • Shot for an iced coffee

    If I'm doing a shot for an iced coffee, is it important that it still be at the temp you'd do a regular shot at (then put in the fridge) or can it be done before the temp's up to usual levels. I guess I'm wondering how much the temp affects the actual taste of the shot when later cooled, or if it's really just the pressure/dose/grind

  • #2
    Espresso does have an optimal temperature. So I'd say that you should wait for it to come up to temperature. The temperature will affect how all of the goodness is extracted from the coffee.

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    • #3
      I'd suggest doing something different.

      Google Japanese method to make iced coffee. Essentially your pull your shot (at correct temp) directly over ice, cooling it instantly and locking in flavour. My personal preference is to then strain out the ice to prevent it watering down the shot.

      Best iced coffee you'll ever have.

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      • #4
        Start with bad ingredients (sour espresso due to under temp machine) and you will get bad results.

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        • #5
          Letting espresso cool effects its flavour, most notable with increased bitterness. For this reason, most espresso based iced coffee is served with sugar and often cream / milk. My preference is to cold brew, I use a Clever Coffee Dripper but any filter / plunger will do. This gives a milder flavour but is great over ice and can be served with or without a small amount of sugar / milk. The only downside is that it needs to be prepared in advance, I usually do it overnight.

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          • #6
            I love the intensity of an espresso based iced-coffee; really hits the spot for me....
            I find, for my palate anyway, cold brew/press coffee is a little bland,

            Mal.

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            • #7
              Sometimes I use our kids Zoku ice block maker for some great results with ice coffee.

              I make a double shot espresso at normal temp.
              Then mix up with a bit of cool water and raw sugar so it doesn't stick in the ice block maker.
              Put it in the zoku, wait 10 mins or so til it's frozen.
              I smash the ice blocks up and mix in the blender with milk to taste.
              Sometimes I also add a scoop of ice cream if I'm feeling decadent!

              This is a beaut method. Good coffee, good and cold! Bring on summer

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              • #8
                Iced coffee? Cold Press/Process, immersion method. Easy to brew up in large batches, lasts for weeks in the fridge, makes a concentrate (Typically 3 or 4 parts water to 1 part CP for a cup of regular coffee.), brings out the innate flavor(s) of the bean(s) used, suitable for hot or cold beverages, and last but not least once made it's ready for drinking immediately with no brewing time wait.

                Hands down my favorite choice for iced coffee. Mix it with water, mix it with milk, use ice or not depending on how fast you plan on drinking it with no worries of the coffee turning into tasteless brown water. The only time I 'drink' an espresso cold is when I make an affogato.


                Java "CP for the win!" phile
                Toys! I must have new toys!!!

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                • #9
                  I've poured many espressos with a double spout into ice cube trays to then freeze - works a treat. Two in a large cup, microwave to just melt, then add milk and icecream if desired. But this is fiddly to do.
                  However, a cold drip / cold steep method works a treat too at a 4:1 ratio or so. 200g ground coffee into a large plunger. Drip 800ml cold water onto the coffee bed over a few hours. Then ut plunger in fridge for 12-24 hours. Plunge and decant. Nice straight over ice, or as ice coffee

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                  • #10
                    Just finished a double-triple (2 x Triple Ristrettos) Iced coffee in a 300ml cup. Simply delicious...

                    Mal.

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