Those of us who enjoy our coffee hot and black as hell suffer a bit during the summer. Until the third wave of coffee, the only way to drink it cold was simply to pour the infusion freshly made or cooled on ice. The result is a watery drink, without the aromatic complexity of coffee, which, to make matters worse, is usually over-sour and bitter. Fortunately, there are methods to avoid this nonsense that guarantee us a refreshing drink that deserves to be part of the coffee recipe book.
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Why mixing your old coffee with ice is not a good idea
If already ordering an espresso in an unknown place is quite an adventure, ordering it with ice is almost jumping into the void without a parachute. We are not talking here about specialty coffee shopsof course, where expert baristas master every step and technique to achieve the perfect drink.
Because coffee is something very simple, and at the same time, extremely complex. There are many factors involved infusion in the process, and none should be overlooked: the origin of the beans, the type of roasting, the degree of grinding, the infusion method, the extraction … Depending on the final result sought, you will have to choose some parameters or others.
If we want to enjoy a cold coffee with ice, with a good taste, body and aroma, we cannot simply add a few cubes to our usual drink, be it from an Italian coffee maker or an espresso machine. That is, yes we can, and many people do it without further ado, but if we are interested in tasting one quality drink Without spoiling those specialty coffee beans we bother to buy, they deserve a better deal.
The most obvious reason is that it’s going to end up watered down. The ice that cools the coffee is water, and when it melts it is diluted in our infusion, diluting at the same time all its flavor and aromas. And if you usually use dark roast coffee, which is highly appreciated in hot espresso, it will leave unpleasant notes when taken cold.
Three ways to make iced coffee without watering it down
Before entering the matter, it is necessary to point out the importance of use good ice. That is, with quality, clean water, frozen in suitable molds without traces of previous aromas or flavors, and in a totally clean freezer. If this is not possible, it is best to purchase professional commercial ice. Also, the bigger the cubes, the slower they will melt.
The easiest: double the coffee
If the coffee is an infusion of ground beans and water, and when adding ice we add more water, a simple solution is increase the proportion of coffee. There are two ways to do this.
- With coffee ice. You have to plan a bit to make the first batch of coffee, wait for it to cool and freeze it in ice buckets, but we can always make a large amount at once. Coffee ice cubes make it possible to make other very refreshing beverages as well, and are perfect for lovers of coffee with milk. Pouring the milk or cold vegetable drink into a glass filled with these cubes also creates a very striking visual effect.
- With a shaker. The barista and coffee specialist Kim ossemblok teaches us a more instantaneous alternative. You just have to prepare two espressos and pour them into a shaker where we have deposited a good amount of ice, and the sugar that we like. It shakes very, very well, and pours instantly, achieving a freshly brewed but cold coffee, which also preserves its foam.
Cut the water in half
It’s the same idea, but in reverse, and a technique that will work especially well with filter coffee makers. Also super-automatic coffee machines, and almost all pods, allow adjust water volume to be used without affecting the amount of coffee, which is also usually adjustable.
The result will be a much more concentrated coffee, which we will soften when combined with ice. It is advisable to serve it freshly made, so the easiest thing is to fill the space where the infusion will already fall with ice. If we use an Italian coffee maker, French press or an automatic machine, we will put the ice in the glasses.
It is also a good idea cool the containers in the style of cocktail glasses, stirring the first few ice cubes until they start to release water, at which point everything is discarded. You have to use new ice to cool the coffee, which can fall directly on them as the infusion takes place.
Prepare a cold brew or cold infusion
The cold brew It was the fashionable drink a few years ago, supposedly the great obsession of millennials or hipsters, according to the medium that reviewed it. Once the initial madness has been overcome, this specific type of coffee is already more than established in specialty coffee shops, also with numerous companies dedicated to its bottled production.
Making a cold brew at home is very simple, but it takes time. This technique is self-explanatory: it consists of cold brewing the coffee. In a process that can last between eight and 24 hours, the drink obtained is surprisingly sweet, smooth and very aromatic, with a very low acidity and nothing bitter. But be careful, it has much more caffeine than an espresso.
Unless we have a coffee machine or device specially designed for this system, we only need to buy the coffee beans and grind it at the moment leaving a very coarse texture. In fact, it shouldn’t seem ground, It is convenient to leave thick pieces of grain, like pebbles. If we were to use a medium or fine grind, we would only obtain a coffee passed from extraction, very astringent, undrinkable.
Cold Brew Cold brew coffee and tea brewer – Large 1.5L glass pitcher – Ice cream pitcher with stainless steel lid / fine mesh filter – ADDITIONAL tube for fruit infusions
HARIO Cold Brew Coffee Pot Red 1000ml MCPN-14R
With 250 g of coffee beans you can infuse 1 liter of water, although this preparation lends itself to making personalized adjustments. You have to mix everything, with water of the season, and leave it in the kitchen or in the fridge for a maximum of 24 hours. Once well filtered, the coffee can be diluted in more water or milk, or drink as is, cold from the fridge or adding ice, as it is so aromatic that it will not water down.
We recommend do not add sugar or sweeteners coffee with ice, because it could also make us drink more than necessary without realizing too much. In the height of summer it is a refreshing drink that feels great, and we could exceed the recommended amounts of caffeine. It does admit a greater play with different aromas, such as a touch of juice and lemon peel, or even a little of tonic, to give it a carbonic point.
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Photos | iStock – Unsplash
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