Life changing...that's what happened several years ago when I first tried an Iced Americano at that famous coffee place that has taken over the world. I thought iced coffee was inherently a bit tangy with a stale edge, a residual from refrigerating the morning's brew, it's deep flavor a casualty of storage and time.
That first sip of deep roasted morning magic that simultaneously soothes and stimulates is a not only a ritual but a necessity for some of us, for it gets us standing upright, and thinking clearly. So why doesn't the leftover, poured over ice hours later still have that rich round flavor? I know there's a scientific explanation, and I'm not interested, thank you. Just give me a way to capture the fresh brewed flavor in iced form!
That first sip of deep roasted morning magic that simultaneously soothes and stimulates is a not only a ritual but a necessity for some of us, for it gets us standing upright, and thinking clearly. So why doesn't the leftover, poured over ice hours later still have that rich round flavor? I know there's a scientific explanation, and I'm not interested, thank you. Just give me a way to capture the fresh brewed flavor in iced form!
And so it was, several years ago when my sister recommended that I try this easily pronounced caffeine beverage ( the rest of the menu comprised of Italian tongue twisters!) that I was instantly hooked. This was iced coffee nirvana unlike anything previously experienced! I have tried the same beverage at other coffee shops, but nothing comes close; these guys have got it down. How the heck do they do it? Well, after some experimentation, some trial and error, some coffee creativity, I have come up with my home made version that tastes every bit as satisfying! And the best part is there is no fancy equipment needed! What you will need, however, is great grounds; something dark and bold makes the best iced brew! The amount of grounds will depend on the size of your glass; sorry to be so vague, but the idea here is to keep it simple, keep it cheap, and keep it fabulous! Give it a few tries and you'll get the ratio right!
Back in March of this year, I posted a blog about uncomplicating the simple cup of coffee. If you took me seriously, perhaps you went out and purchased a single serve coffee cone and small filters, and I hope you've enjoyed your amazing afternoon single brew! How great is it to have a cup of coffee faster than you can put a pot together! And the same is true for iced coffee, because this summer, we're brewing that same coffee (just a bit stronger) right over a glass full of ice! So, now's the time to reach for the cone again, and this time you'll need a tall glass of ice too...
Back in March of this year, I posted a blog about uncomplicating the simple cup of coffee. If you took me seriously, perhaps you went out and purchased a single serve coffee cone and small filters, and I hope you've enjoyed your amazing afternoon single brew! How great is it to have a cup of coffee faster than you can put a pot together! And the same is true for iced coffee, because this summer, we're brewing that same coffee (just a bit stronger) right over a glass full of ice! So, now's the time to reach for the cone again, and this time you'll need a tall glass of ice too...
Primo Iced Coffee
Special tools:
a single serve coffee cone
filters for your coffee cone
Bring water to a boil in a tea pot or sauce pan. Prepare coffee cone by lining it with a filter.
Add 1-2Tb deliciously dark roasted coffee grounds. Fill glass with ice cubes. Position coffee cone over glass and slowly pour water to just wet the grounds, and wait about half a minute to let the grounds soak and release their flavor. Pour additional hot water over grounds slowly and allow to drip through until glass is almost full. Add ice if needed, cream, sugar, or whatever else you love (Bailey's?).
In the afternoon only, I love a touch of agave nectar (in the morning, I'm a hardcore black coffee girl!) instead of sugar because it dissolves easily. And sometimes, if the mood strikes, I'll go with a beautiful marbling of cream, mostly because it's just so pretty! And...I love a straw because it keeps those cubes from falling into your lap! But beyond all that, I just love the fact that I can make this in a flash and know that it's as primo as the famous coffee company's, even more primo because I saved a few bucks each time!
So if you have not yet purchased a coffee cone and filters, what are you waiting for?!
Special tools:
a single serve coffee cone
filters for your coffee cone
Bring water to a boil in a tea pot or sauce pan. Prepare coffee cone by lining it with a filter.
Add 1-2Tb deliciously dark roasted coffee grounds. Fill glass with ice cubes. Position coffee cone over glass and slowly pour water to just wet the grounds, and wait about half a minute to let the grounds soak and release their flavor. Pour additional hot water over grounds slowly and allow to drip through until glass is almost full. Add ice if needed, cream, sugar, or whatever else you love (Bailey's?).
In the afternoon only, I love a touch of agave nectar (in the morning, I'm a hardcore black coffee girl!) instead of sugar because it dissolves easily. And sometimes, if the mood strikes, I'll go with a beautiful marbling of cream, mostly because it's just so pretty! And...I love a straw because it keeps those cubes from falling into your lap! But beyond all that, I just love the fact that I can make this in a flash and know that it's as primo as the famous coffee company's, even more primo because I saved a few bucks each time!
So if you have not yet purchased a coffee cone and filters, what are you waiting for?!
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