Sunday, June 3, 2012
Making Quick Iced Coffee
Now there are many techniques to making a cold cup of coffee. The most popular being the cold extraction method. I myself have never tried it, not because I am skeptical, but just because I've always been happy with the way I make my iced coffee. The cold water extraction method also requires a little forethought, and if you're in a rush to go to where you're going it is just out of the question. As you will see, my method takes the same amount of time as making your regular cup of coffee.
The idea here is to double the amount of coffee that the water passes through to make a super strength brew. We then pour this super brew into a cup filled with ice and maybe some dairy product to dilute the rocket fuel then finish with more ice if necessary. Just make sure no one mistakes the double strength coffee for the regular stuff!
Quick Iced Coffee:
Your choice of coffee
Milk, cream, or half and half (optional)
1. Prepare your coffee in your usual manner but double the amount of coffee grinds per cup of coffee that you would normally use. (I use 2 tablespoons per cup of water for dark roasts and 4 tablespoons per cup of water for light roasts.)
2. When the coffee is done percolating or steeping completely fill a cup or glass with ice. Fill this with your regular amount of cream and sugar.
3. Pour the coffee over the ice until the cup is 80% full and then add more ice if desired.