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Semi OT: Iced Coffee

Bacchus
Bacchus Posts: 6,019
edited November -0001 in EggHead Forum
OK coffee freaks, I had my first Iced Coffee drink at a dinner party this past weekend. In the past the thought of cold coffee has always made me shudder, but it was quite good, creamy and sweet. I didn't press the host for detail as the group conversation was elsewhere.
So, is it as simple as making a pot of Folgers, cooling, then pouring over ice?
I normally drink coffee hot, and either black or creamed, but never sweetened. I have both an Auto Drip maker and a French Press.

Any thoughts?


Thanks! RB
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Comments

  • Chubby
    Chubby Posts: 2,955
    Once you renounce the use of Folgers...

    I can be of further service!!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Unknown
    Unknown
    You probably had a vietnamese coffee. You can use espresso or a vietnamese coffee maker:

    http://www.espresso-machines-and-coffee-makers.com/vietnamese-coffee-maker.html

    The trick is you pour it on sweetened condensed milk - don't go too crazy with it but it's like a coffee milkshake (oh yeah, and ice).

    Use the left over sweetened condensed milk for a key-lime pie ;)
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  • Mainegg
    Mainegg Posts: 7,787
    Hi Ron, first sorry. I have a Keurig and love it for iced coffee. I grind my beans finer, not quite to the Turkish setting. I have a large commercial coffee grinder with settings I can adjust like at the grocery store or Sam's. (We used to sell fresh roasted beans in our other business and when we sold it, that was one thing I did not let go with the sale.) I do not buy the K-Kups for the Keurig, we use the refillable filters I fill it about full and brew it on the sm cup size so it is strong. At Sam's I also get the coffee mate creamer that is in the big jug with a pump top. it is very sweet and creamy. I do not care for the flavor of canned milk :sick: two or three pumps into the cup, then the coffee and then topped off with ice chips. very good and easy peasey :)
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  • Unknown
    Unknown
    Whoops: this is a better link:

    http://www.ineedcoffee.com/04/vietnamese/
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  • Bacchus
    Bacchus Posts: 6,019
    I consider myself fortunate that I can enjoy the most rotgut, gas station, 3 hour old, cup of sludge on earth. :) I also like better/premium coffees, and since getting a Press have been buying premium beans to grind on the weekends.
    If only I wasn't so spolied with my taste in wine.
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  • ewjd
    ewjd Posts: 21
    If your pouring hot coffee over ice than you need to brew it double strength.I drink hot coffee unsweetened but iced over sweetened condensed milk is something special. For something very different there is also cold brewing which you can search via the Net.
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  • fishlessman
    fishlessman Posts: 34,577
    make it stronger than usual and chill right away. i dont like sugar in regular coffee but iced i even like some undissolved.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • FearlessGrill
    FearlessGrill Posts: 695
    I usually make it stronger than I make hot coffee, since the ice melting into it will dilute it somewhat. Otherwise, for regular iced coffee, it's the same. I often make iced espresso drinks. Same deal there.

    -John
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  • Bacchus
    Bacchus Posts: 6,019
    Thanks ewjd. I was thinking I would make some freshly ground in the Press, allow it to cool, then pour over ice. Would you reccomend pouring the sweetened condensed milk over the ice first? Should it be chilled first?
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  • baychilla
    baychilla Posts: 387
    Tweev-tip wrote:
    You probably had a vietnamese coffee. You can use espresso or a vietnamese coffee maker:

    http://www.espresso-machines-and-coffee-makers.com/vietnamese-coffee-maker.html

    The trick is you pour it on sweetened condensed milk - don't go too crazy with it but it's like a coffee milkshake (oh yeah, and ice).

    Use the left over sweetened condensed milk for a key-lime pie ;)

    If I'm going to drink an iced coffee, Vietnamese is the way to go. The phin used to brew the stuff makes single servings more efficiently than any other method and the coffee itself is unlike anything you'll find at *$.
    Near San Francisco in California
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  • Bacchus
    Bacchus Posts: 6,019
    Thanks Fish.
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  • Rascal
    Rascal Posts: 3,923
    Gave up java along with cigs over 5 years ago. No more palpitations, heartburn & shakes, to name a few.. Miss it?; slightly, need it?; nope! The combined $ savings will soon finance my new veehikle!
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  • Unknown
    Unknown
    I agree although I always had a hard time getting how tight to screw in the grounds just right.

    I just spent Christmas in Vietnam - I had these once, twice, sometimes thrice daily. Very, very good. :)

    Now I just need to get around to making Pho on the Egg.
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  • ewjd
    ewjd Posts: 21
    Vietnamese tradition is the condensed milk into the glass first then chilled coffee, stir and then add ice. Small pieces of ice is preferred. Coffee should be expresso roast.
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  • Bacchus
    Bacchus Posts: 6,019
    So without an expresso machine, is it even worth trying to make it?
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  • Unknown
    Unknown
    Absolutely, just make REALLY strong coffee.
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  • Vetereggnarian
    Vetereggnarian Posts: 252
    Consider this method:

    http://www.toddycafe.com/shop/?gclid=CLKG-sqgjKMCFQGdnAod5EKSdg

    My wife is a pretty big coffee snob and swears by it. You make a carafe of concentrate that is kept cold. She dilutes it and heats it, I dilute it with simple syrup for iced coffee. It reportedly makes coffee with lower acidity.
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  • GirlyEgg
    GirlyEgg Posts: 622
    I like my coffee strong anyway so.... if I'm making iced coffee, I use Dunkin Donuts brand... 2 scoops for every "cup" in the coffee maker (I love my percolator!)and brew away... I sweeten with splenda or agave syrup if I want it "sweet-sweet" and skim milk... If I'm using my expresso machine, I use half & half as the cream... the key is to find a coffee that is "smooth"...
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  • Chubby
    Chubby Posts: 2,955
    But some of the best...(easiest) iced coffee ive ever had is made with what's called a "Toddy" coffeemaker.

    It's a cold extraction thechnique that yeiilds a sweet stour coffee syrup that you can then dilute with hot or cold water!!

    I'd take a look at that...it's been around for years...but makes a great cuppa coffee for drinks or desserts, and is quite reasonable pricewise.

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Unknown
    Unknown
    Chubbs - glad to see you've decided to stick around ;)
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  • Mark0525
    Mark0525 Posts: 1,235
    Hey Tweev, how have you been? been awhile...lol
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  • Unknown
    Unknown
    That's funny - I was just about to post the same thing to you. You have been scarce lately.

    Things are good. Lately, I established that the BGE must follow the laws of physics and had a son 8 days ago. He's awesome - totally chill! I taught him to suck his thumb yesterday. He has very long fingers so then proceeded to poke himself in the eye. Silly baby! :)

    As usual, I'm being blamed for all the forum's ills. Nice to know some things don't change eh?
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  • Bacchus
    Bacchus Posts: 6,019
    Thanks Lynn, good to hear from ya. Hope to see you Saturday!
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  • Mark0525
    Mark0525 Posts: 1,235
    Congrats!!!! That's fantastic. Enjoy. Is this your first? You and I never had issues and I always appreciated your help. I got really turned off with some of the posters that I kind of went away. Things are great. I just built a new table out of masonry that I should be able to post maybe tomorrow. I'm sure I will get yelled at for not keeping to the topic here.
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  • fishlessman
    fishlessman Posts: 34,577
    you dilute it with moonshine B) neighbor girl at camp is always drinking toddys but i think hers are straight whiskey :laugh: :laugh:

    Toddy Coffee Liqueur... For 16 Servings (Takes a little longer)
    1-cup of water
    1-cup of granulated sugar
    1 cup Toddy Coffee Concentrate
    1-cup 190 proof grain alcohol (vodka may be substituted)
    Combine water and sugar into a saucepan and bring to a low boil until it forms a clear syrup. Remove from heat and allow syrup to cool for 10 minutes
    Add Toddy Coffee Concentrate to syrup, stir well, then add alcohol and stir until well mixed. :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Bacchus
    Bacchus Posts: 6,019
    Sounds good Julie. Next time I'm in Maine I might stop by for a cup. ;)

    ps. I would love to have a good burr grinder.
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  • Unknown
    Unknown
    Yup - first one. Likely not my last because he's so great.

    Yeah, although this 'ignore anon' poster thing is a valiant effort of WMK to tone things down it is so fundamentally flawed that it's going to fail. The real problem (the over zealous self righteous old timers) will find a way to screw things up again.

    Who doesn't use the 'last 25' exclusively? Anyway, it'll be fun to watch. Find the cheese I say!

    Post some photos of your table, I'd be interested to see it. Maybe start a new thread - don't bother putting it in the table forum, because I think you have >1000 posts meaning forum rules don't apply to you anymore. ;)
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  • Chubby
    Chubby Posts: 2,955
    Now that's a Chick who'd get invited to my campsite!!

    My boss waaay back was a Sweede and he introduced me to Toddy in the 70's! I dont think it's changed materially since.

    We used to make batches...freeze the syrup in icecube trays...and make it by the cup in the early microwaves...(remember those Amanna Radarranges)..they were the size of a streartrunks!!

    LMAO!!!

    Christ...I sound old!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Mark0525
    Mark0525 Posts: 1,235
    I will do that and you are right about the forum. That's why I go on here and research and read a little and basically mind my own business. It's a great forum but unfortunately some egos get in the way. I wont get caught up in it again. I'll post my pics tomorrow...nice talking with you again.
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  • Unknown
    Unknown
    Sounds great. Looking forward to it.
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