I am not a hot coffee drinker, but recently tried an iced coffee made with instant coffee, and enjoyed it a lot. I would like to make iced coffee with the nifty-sounding flavored coffee beans I see all over the place. When I watched my friend make the iced coffee, she dissolved just a small amount of instant coffee in hot water (boiled) and then added milk. How could I do this with the flavored coffees that come in bean form? Even if they're ground, I know that you can't just add them to boiled water for the small amount needed for the iced coffee. Can some helpful, knowledgeable person out there help me; I love the smell of the flavored coffees, but would like them in an iced variety. Thanks.
not exactly answering your question - but it was an epiphany for me the day a friend made me ice coffee from instant, using cold water. no need to heat it up to cool it down
Or you can over-night cold brew.The N Y Times published a recipe/method with other
info. 27 June 2007 Have found the recipe very good for hot,cold and flavored coffee.
I love coffee both hot and cold, depending on time of day and/or time of year. I've been making iced coffee the "normal" way, which is with my coffee maker and a large pitcher to store it in inside the fridge. I also pour what's left from my morning's pot into this vessel and at the end of the week, I'll have a stash of iced coffee when it's not convenient to make a fresh pot of hot. I figured this is how everyone made iced coffee until I read an interesting article in either Bon Appetit or Gourmet Magazine which highlighted Portland, Oregon's well-known Stumptown Coffee (which I've been to and LOVED) about how to make the perfect batch of iced coffee with not HOT water, but with COLD water and a French press. I don't recall the measurements, although I assume it's the same as if you were brewing hot (1-2 Tbsp grounds to 6 oz water), and all you do is combine freshly ground beans and your cold water in the French press and give it a stir (grounds will not dissolve or turn water into coffee right away). After letting it sit out at room temperature for at least 12 hours, give it another stir, insert the press and slowly push down to discover that in those 12 or so hours, the grounds have steeped and produced a fine batch of cold brewed coffee. The article also stated that cold brewing eliminates that noticeable acidity that certain beans sometimes give off (and possibly the acidity that you despise in the hot version) and you're left with a smooth and velvety concoction ready to be poured over ice. I hope this helps!