Ice Coffees

Ice Coffees

Hi guys! How are you? Happy 2016 to all the readers of this beloved blog!
Beginning of the year is always a very hot time in this tropical country, blessed by God and beautiful by nature (but what a beauty). So, I decided to talk today about some ways to prepare a cold coffee, which will help to withstand those 30 and a few degrees Celsius that we’ve been through.
1. Japanese method
Also known as a “flash brew”, this method has been my favorite lately. The coffee is passed directly over the ice, which provides a good extraction and makes the drink cool immediately after it is ready. For 300 ml of coffee you will use:

  • 20 grams of ground coffee
  • 150 grams of ice
  • 150 ml of boiling water
  • filter holder with paper filter
  • jar

Preparation mode: blanch the filter with boiling water. Place the ice in the jar below the filter holder and filter the coffee directly on the ice, remembering that in this recipe your coffee will be made with twice the concentration (ie 20 grams for 150 ml). The hot, concentrated coffee will fall on the ice and cool quickly, completing the dilution and producing a delicious drink.
Processed with VSCOcam with f2 presetSource: – Top photo: flickr – localmilk
2. Ice cream in the shaker
Using the cocktail shaker is simple and quick. I like this method because it is fun, so I usually vary recipes by changing the amount or concentration of coffee, the amount of ice or adding other ingredients whose flavors match the drink I am preparing (such as lemon zest, milk, whiskey and so on) ).

  • 200 ml of filtered coffee
  • enough ice
  • cocktail shaker

Preparation mode: add as much ice as you want and the freshly brewed coffee in the cocktail glass. Close and mix well until you feel that the cocktail shaker is very cold. Open and serve through the filter of the cocktail shaker, or serve without filtering if you want a coffee with plenty of foam.
3. Coffee ice cubes
Recently it has been easy to find several photos and recipes out there with ice cubes made from coffee (see Pinterest and the like). I don’t use this method much for two reasons: first, it takes a few hours to get ready and, second, frozen coffee loses aromatic and flavor characteristics, so it doesn’t taste the same as freshly brewed coffee. But, if you still want to make coffee ice creams, know that they can be an interesting alternative to drinks like smoothies and shakes based on milk or ice cream, like frappuccinos.

  • 200 ml of filtered coffee
  • ice molds

Preparation mode: place the coffee in ice cubes and place in the freezer for about 4 hours, or until solid.
cubes-of-cafe-designlovefest-ickfd-cafeSource: Design Love Fest
We have already talked about cold brew here, and it is good to say that it is one of the most popular alternatives lately. It can be drunk with ice, lemon, milk or used as a base for other recipes! In the post about it I explain the recipe step by step, run there!
cold-brew-gimmesommeoven-cafes-gelados-ickfdSource: Gimme Some Oven
Espresso tonic
This drink is so simple and brilliant that it deserves a post just for him. Suffice to say it takes three ingredients – ice, tonic water and espresso – and it is delicious, refreshing and has a pleasant balance between the sweetness of coffee and the natural bitterness of quinine. I usually use:

  • 150 ml of tonic water
  • 30 ml of espresso
  • enough ice

Preparation mode: fill a tall glass with as much ice as you want and add tonic water. My suggestion is that the espresso be extracted over tonic water, so that the drinks mix gradually, giving an interesting visual effect to the drink. If you don’t have an espresso machine, this recipe can be made with filtered coffee or cold brew too!
Processed with VSCOcam with hb2 presetSource: flickr – bexwalton
Good iced coffees to all, good summer and see you next time! ?
Processed with VSCOcam with hb1 presetSource:

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