How to make the best coffee with ice: three foolproof methods to refresh yourself without waiting for it.
Those of us who enjoy our hot black coffee like 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 freshly brewed or chilled infusion on ice. The result is a watery drink, without the aromatic complexity of coffee, which, to make matters worse, tends to be more acidic and bitter. Fortunately, there are methods to avoid this nonsense that guarantee us a refreshing drink that does deserve to be part of the coffee recipe book.
Why mixing your usual coffee with ice is not a good idea?
f already ordering an espresso in an unknown place is quite an adventure, requesting it with ice is almost jumping into space without a parachute. We’re not talking here about specialty coffee shops, of course, where expert baristas master every step and every technique to get the perfect drink.
Because coffee is something very simple, and at the same time, extremely complex. There are many factors involved in the infusion process, and none should be overlooked: the origin of the beans, the type of roasting, the degree of grinding, the infusion method, the extraction … According to the final result searched, it will be necessary to choose some parameters or others.
If we want to enjoy a cold coffee with ice, with good flavor, body, and aroma, we cannot simply add a few cubes to our usual drink, be it an Italian coffee machine or an espresso machine. In other words, yes we can, and many people just do it, but if we are interested in tasting a quality drink without spoiling those specialty coffee beans that we bother to buy, they deserve a better deal.
The most obvious reason is that it will end up watered down. The ice that cools coffee is water, and when melted it is diluted in our infusion, diluting at the same time all its flavor and aromas. And if you usually use dark roasted coffee, much appreciated in hot espresso, it will leave unpleasant notes when taken cold.
Three ways to make iced coffee without waiting.
Before entering the subject, it is necessary to point out the importance of using good ice . That is, with clean, quality water, frozen in suitable molds without traces of previous aromas or flavors, and in a completely clean freezer. If this is not possible, it is best to buy professional commercial ice. Also, the larger 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 to increase the proportion of coffee . There are two ways to do this.
- With coffee ices . You have to plan a little to make the first batch of coffee, wait for it to cool and freeze it in ice buckets, but we can always do a lot of it at once. Coffee ices make other drinks that are also very refreshing, and are perfect for coffee with milk lovers. Pouring the milk or cold vegetable drink in a glass full of these cubes also creates a very striking visual effect.
With a cocktail shaker . Barista and coffee specialist Kim Ossemblok shows us a more instantaneous alternative . You just have to prepare two espresso and pour them into a shaker where we have deposited a good amount of ice, and the sugar that we like. It is stirred very, very well, and is poured instantly, achieving a fresh but cold coffee, which also retains its foam.
Cut water in half
It’s the same idea, but the other way around, and a technique that will work especially well with filter coffee machines. Also the super-automatic coffee machines, and almost all the single-dose ones, allow to adjust the volume of water to be used without affecting the quantity 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 recommended to serve it freshly made, so the easiest is to fill the space where the infusion will already fall with ice. If we use an Italian coffee machine, a French press or an automatic machine, we will put the ice in the glasses.
It is also a good idea to cool the containers in the style of cocktail glasses, stirring the first few ice cubes until they start releasing water, at which point they are discarded. New ices must be used to cool the coffee, which can fall directly on them as the infusion takes place.
Prepare a cold brew or cold infusion
The brew cold was the fashionable drink a few years ago, supposedly the great obsession of millennials or hipsters, the report said it was reviewing. Having overcome the initial madness, this specific type of coffee is already more than settled 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-infusing the coffee. In a process that can last between eight and 24 hours, the drink obtained is surprisingly sweet, soft and very aromatic , with a very low acidity and not bitter at all. 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 them instantly leaving a very thick texture . In fact, it should not seem ground , it is advisable to leave thick pieces of grain, such as pebbles. If we used a medium or fine grind, we would only get a past extraction coffee, very astringent, undrinkable.
With 250 g of coffee in granose 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 time, 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 taken as it is, cold from the fridge or by adding ice, as it is so aromatic that it will not run out.