Wintry Iced Coffee
Aka Japanese iced coffee. I’ve only experienced cold-brewed iced coffee before (Toddy system w/Lavazza medium-dark roast beans with no roast date= still amazing sweetness and low acidity) and was under the impression that cold-brewed iced coffee was the only way to go for iced coffee. Make it, entertain yourself for 12 hours, and then drink. I used a pound of beans last year in one sitting, froze them in ice cube concentrates, and had an iced soy latte on my morning walk to class for two months.
Now, HOT-brewed iced coffee is different. As you can imagine, it’s made with hot water instead of cold water. Take a pourover, fill cup with ice, put grounds in pourover, and pour hot water over grounds. Voila, you have hot coffee dripping right over the ice. That, by itself, sounds almost like it’d turn out to taste like lukewarm, watery coffee. But hey, don’t bash it until you’ve tried it. The ratio of coffee to water would need to be intense for me to enjoy. Plus, the acidity will remain if you try this method.
Why am I writing about iced coffee right now? Because even if it’s 15 degrees outside, we’re still wearing t-shirts in the cafe and hustling around. Iced coffee sounds amazing. And even if the ice melts, it will still be cold, unlike any hot drink I make. So if I get the time, I’m going to experiment with this a bit and see how it goes. We don’t make iced coffee in concentrate anymore for the winter, but that won’t stop me from making my own!
Sidenote: For those stalking me, this is NOT a blog about my place of work. It’s about my experiences in coffee that I’ve had and want to have. Yeah, I mention work a lot, but I work IN COFFEE. So obviously, I’ll have experiences in coffee at work to talk about.