Summer is sadly almost over but hopefully, we still have many hot days to come 😀 So we decided to share with you a great blog article written by one of our customers, on his experience with iced coffees.
My name is David and I am a coffee purist. For years now I’ve been taking my coffee without sugar.
In the beginning, I was a fan of the double-espresso. Then, I tasted French-Press Bodum coffee while vacationing in a cabin and that became my drug of choice for many years. For the last 3 years I’ve been drinking cappuccinos many times a day and, since my trip to Italy, I’m flipping out on macchiatos (or macchiatones, but I can’t seem to find them here unless I make it myself). So yes, I am a purist.
This summer, I’m loving iced coffees. No, it’s not just for the girls. Here are a few different recipes, all of them awesome.
First off, although I never put sugar in my (hot) coffee, it’s not the same for iced coffee. I don’t know why, but the bitterness is always a bit more pronounced, so I add a little sweetness. But not just any sugar. It’s a good thing that my girlfriend is a pastry chef and was able to show me a good recipe!
My suggestion is to make a simple syrup. When put in the iced coffee, it will completely dissolve and not leave undissolved sugar at the bottom of your glass.
In a pan, warm up equal parts water and white sugar (you can start with ½ a cup). As soon as it starts boiling, turn off the heat. That’s it, done!
I keep this simple syrup in a pump. I put no more than a tablespoonful per glass.
Which Coffee is Best for Iced Coffee?
I tested many kinds of coffee and, to this day, the one I find is the best is the Ethiopian Limu from Northern-Coffee. Roast: ½ light ½ dark; Grind: 7 – Bodum.
The Espress Iced Coffee
When I feel like a coffee, the weather is really hot and I have little time, I make myself an espress iced coffee. It’s simpler and faster.
Take a tall glass, fill it with ice. Add a spoonful of simple syrup (or to taste).
With your espresso machine, make a long espresso (lungo) directly in your glass. Stir well and enjoy!
The Pour-Over Iced Coffee
To make it easy for you, you need a filter and a filter container that looks like this.
If you don’t have one and you still want to try, I suggest you take an ordinary coffee filter and a small colander. Or you can use your drip brew coffeemaker, swivel the filter container towards you and place your glass or your pitcher underneath (I like to fill the glass or the pitcher with ice beforehand).
Boil some water.
While I’m waiting, I like to prepare my coffee, ground for filters or Bodum (4 tablespoonful for 6 ounces of water). Put the coffee in the filter and make a small groove in the center with your spoon.
When the water is boiling, start pouring the water very slowly over the coffee, when the coffee is fully moistened, stop for about 10 seconds. Then, in a circular motion, slowly pour the rest of the water over the coffee.
The Cold Brew
To my taste, this is the best way to make iced coffee. The only problem is that you have to prepare it 24 hours in advanced. Note: It’s also the one that is highest in caffeine.
Take a traditional Bodum coffeemaker (French-Press). Add 1 part of coffee for 4 parts of cold water and stir to make sure the coffee is fully wet.
Do not “Press” and put your coffeemaker in your refrigerator for 18 to 24 hours.
When ready, take out and press. Pour in a glass with a few ice cubes and a spoonful of simple syrup.
How awesome is that!
Hi Nancy and David, I love iced coffee. To me iced coffee is best made with cold brew, because coffee doesn’t oxidize. I brew it with a cotton bag filter, as it is the cheapest filter ever.
I like to freeze my cold brew in cubes, and add them to cold milk. My recipe also includes chicory coffee ice cubes for extra flavor. I usually add sugar in my hot brew, but when I make my cold brew this way, I don’t need any sugar. I might add a little maple syrup, sometimes, I am a gourmand.