I would take the time to explain them to you if I knew what they were.
There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. It’s an okay solution, one I subscribed to for quite awhile…until I picked up an issue of Imbibe Magazine three summers ago. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around. The iced coffee isn’t as cold as it could (or should) be. The overall strength of the coffee flavor is diluted.Ģ. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt.
#Grande caramel macchiato recipe full
One would think that one could merely pour brewed coffee into a glass full of ice and call it a day…but I find that method extremely flawed. Iced coffee is a complicated thing, and there are many different approaches. To say I couldn’t live without it is an understatement. I’ve been an iced coffee freakazoid for years and years. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. You need to brew a nice strong concentrate (stronger than hot coffee) so it still tastes great when you add ice and cream. No, that will end up tasting watery! Iced coffee is a different thing altogether. Is iced coffee just coffee poured over ice? I don't add ice until I'm ready to drink my iced coffee I don't want the ice cubes to melt and dilute it! The key is to brew a strong coffee concentrate: I let mine steep overnight, then I strain it, and chill it. Oh and lots of cream and sugar, if that's your thing! All you need is ground coffee, water, and ice. Skip your daily coffee shop visit-iced coffee at home is easier than you think. It's a little sweet, a little naughty (the best things in life are), and truly so delicious. I'm also sharing how I like to serve and drink iced coffee.
This cold brew concentrate makes the best iced coffee you'll ever taste! It's easy to make in bulk and you can store it in your fridge so that any time an iced coffee cravings strikes, it's there waiting. There may be no actual coffee in my favorite sour cream coffee cake, but having a piece is a great excuse to drink some. A slice of coffee-toffee crunch cake? Sign me up. Hot Cowboy Coffee with a shot of espresso? Mmm. Is there anything better than cool, creamy, strong iced coffee? I adore coffee in any form.
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