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Iced coffee

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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.

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  1. Can't help you with the method you describe, but I can share how I make iced coffee, which I drink every morning from May to September. I like flavored coffee beans as well and use hazelnut, vanilla, etc. flavored beans or just plain old Columbian. My coffeemaker has a timer and every evening before I go to bed, I grind fresh beans, fill it up and program it to brew @ 2:00 a.m. That way I have fresh brewed, albeit room temperature, coffee first thing in the morning. I make it about 25% stronger with more ground coffee than if I were drinking it hot. I like my drink in a very tall glass (OK, it's a quart!) with lots of ice. I fill 'er up and am good to go for the morning. Figure I save a bunch over not going to Starbucks. Hope this helps.

    1. If you have ground beans, you can add about 1/3c to 1 1/2c cold water and let it sit overnight or up to 24 hours. Strain it through a coffee filter and add ice and milk. It takes a little more planning, but many people prefer cold-brewed iced coffee, as it tends to taste less acidic.

      1. We make various types of coffee (flavored and non-flavored) in a french press and enjoy them hot and cold. Try drinking the cold coffee through a straw, like Starbuck serves them. Using a straw seems to more closely duplicate the Starbucks taste at home IMHO.

        2 Replies
        1. re: Antilope

          I also make my iced coffee in a French press. I brew it extra strong (about one more tablespoon of coffee than usual) and let it stand longer than if I were drinking it hot. I pour it into a tempered glass pitcher, and refrigerate it. To replicate the coffee bar taste, I shake it with milk and sugar before I pour it over ice. (Those one-pint plastic milk containers are perfect shakers.) Sometimes I even save the plastic cups and straws from coffee runs, and then I'm completely convinced I got a store-bought iced coffee.

          Also, please remember to use the coffee grounds in the garden. After I've poured out the coffee, I put a little water in with the grounds and pour the mixture on the base of my roses.

          1. re: brendastarlet

            I use a French press in the summer as well. You can cover the French press with plastic wrap and refrigerate it overnight. In the morning, just press and pour.

        2. Try using a Toddy Cold Brew System - http://www.toddycafe.com/shop/product... - makes the best iced coffee - you let the coffee steep overnight with cold water and make a carafe of concentrate - store the carafe in the refridgerator and use this to make your iced coffee -

          1. I brew a double strength half pot the night before and refrigerate. Can quickly assemble in the morning. I use a hand crank ice crusher to fill my to-go cup 2/3 with ice, pour over coffee, and add half and half to desired level of creaminess. When I am feeling frisky I add a touch of vanilla extract and a trace of sugar or Splenda as well.

            1. A little trick that nobody mentioned: I make a batch of coffee and freeze it in ice-cube trays (this way the ice doesn't dilute my coffee). I use a french press, and just pour it over the coffee ice-cubes. Just use the proportion of coffee and milk that appeals to you.

              1 Reply
              1. re: RedVelvet

                Pour freshly made strong coffee or espresso into a blender. Add 4 or 5 coffee-ice-cubes a dash of sugar and a splash of milk and blend. The best thing ever.

              2. I have just recently discovered the loveliness that is iced, flavored coffee. I usually brew 1.5 strength (or more), chill, sweeten, and lighten.

                It's sometimes beautiful to have coffee waiting for nothing but and ice bath in the morning.

                1 Reply
                1. re: mamaciita

                  especially when it is 90+ outside -

                2. I prefer iced coffee over iced tea anyday! I buy a variety of flavored coffees, whole bean. Do not grind them until you're ready to brew the coffee or they can lose their "luster". I brew a little stonger pot (which for me is between 9 to 10 teaspoons for a 10 cup home coffee brewer), allow to chill overnight, so as to not dilute the flavor when you pour it over ice. I usually turn mine into more of a dessert drink by adding 1/2 & 1/2 and whipped topping, and ok, drizzling an accompanying syrup ontop if available.

                  1. Just a quick update; I took the advice of those who explained the cold brew procedure, so now I keep the resulting coffee concentrate on hand in the fridge. When I want a cup, I pour some into a cup, add an equal amount of cold water, pour it over ice cubes, and add a touch of milk (Skim Plus, as plain skim resulted in coffee that was too thin) or fat-free half & half, and some sweetener. It may not be everyone's cup of tea (sorry), but it's perfect for what I wanted: a low-cal, tasty, refreshing beverage with the taste of the flavored coffees that smell so good, but which I don't have an interest in drinking hot.

                    1 Reply
                    1. re: queenscook

                      I do the same thing. Two thirds cup of ground coffee, three cups of water in a mason jar. Brew 12 hours, pour thru sieve with paper towel . Use equal amounts of cold water. I use it for ice coffee, and my one cup of hot coffee in the morning. Fast, easy and SO good!

                    2. How about a moka pot? A moka pot is a small, stovetop espresso maker made of aluminum or stainless steel. They are ubiquitous in the Italian kitchen. Mind you, espresso purists might tell you it's not true espresso, as there isn't enough pressure to produce crema, but for your purposes (as well for latte, cappucino, etc.) it's quite good.

                      Mine makes enough for two shots of espresso and takes up almost no space in the kitchen. During the long, hot summers here in Florida, I like to make iced coffee with one shot of this "espresso", maybe 4-6 oz of rice milk, a handful of ice, and offten a drop or two of vanilla extract. I can't drink milk, and really don't like the taste of hot coffee beverages made with rice milk; however, I really do like the rice milk in iced coffee. It does give it a bit of a different flavor, but in a good way. Of course, if you can do dairy, I'm sure it would be very good with cow's milk.

                      2 Replies
                      1. re: Agent Orange

                        How I make iced coffee from moka: pour it into a cup, dissolve some sugar in it, let it cool a bit, pour over a couple ice cubes in a glass, add sparkling water, and finally more ice. Yum!

                        1. re: tmso

                          Ah, that sounds different; and a good way to save on calories and sugar. Will try it.

                      2. Make good coffee. Good beans, great water, brew, then chill quickly. It's the heat over time that makes coffee go bad. Chill it quick and it's good for quite a while.

                        1. For a lactose free version try using Silk (soy milk) flavored "milk". I really like the Mocha flavor for iced coffee, but the hazelnut and vanilla are both good too.