Can you add ice to that coffee? What kind of coffee beans are suitable for iced coffee? Which ice coffee tastes better?

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iced coffee

Iced coffee is made by adding ice to cool hot coffee obtained by normal extraction.

A pot of overnight coffee poured over a handful of ice cubes is not iced coffee, at least not good iced coffee. When coffee is cooked and left to stand, oxidation gradually makes it bitter, bland, or smelly.

Those serious about making iced coffee use the Japanese brewing method: dropping hand-brewed coffee directly onto ice cubes to cool it quickly. This method is very good for preserving richness and acidity, and the instant heat generated can make you feel the aroma of fresh coffee. With this method you only need to use 10% more coffee.

Unlike hot coffee poured directly onto ice cubes, this slow cooling (drop by drop) reduces dilution. Therefore, properly made iced coffee should not have a watery taste.

The weather is getting warmer, and it's time to try our iced coffee!

Classic Cold Coffee

Raw materials:

4 1/2 oz. coarse ground coffee powder (about 1 3/4 cups)

3 1/2 cups cold water

Milk, cream or sugar oil

You can also use a press pot to make cold extract. Put ground coffee and water in a French press. Place the filter plug on top. Be careful not to press the plug down. After the coffee powder has settled completely, press the filter plug slowly until the coffee powder sinks to the bottom of the pot. Then proceed to the second step of the recipe.

No matter what method you use, coffee takes at least 12 hours to settle completely. Therefore, it is recommended to prepare in advance! Remember to prepare some sugar oil in advance!

almond ice coffee cocktail

Raw materials:

Coffee: 4 1/2 ounces of coarse ground coffee (about 1 3/4 cups)

3 1/2 cups cold water

Cocktail: 2 cups cold water

8 ounces chilled Italian almond liqueur

2 ounces chilled Pernod

Ice, optional milk

This iced coffee drink will definitely bring you festive pleasure! It's more like cold extract than iced coffee. Soak ground coffee in cold water a day in advance, let stand for at least 12 hours, and then filter.

Finally, add some Italian almond liqueur or Pernod (an anise-flavored liqueur) to the cold coffee, and a cool almond-flavored iced coffee is ready!

Vietnamese coffee popsicles and Southeast Asian sweet coffee

6 Vietnamese Coffee Popsicles Recipe

Ingredients: 3/4 strong French roast coffee powder

2 cups of water

1 (14 oz) canned sweetened condensed milk

1 cup whipped cream

Production method:

a. Brew coffee with the right amount of water. You should be able to make 1 1 cups 2 Coffee.

b. Place the hot coffee and condensed milk in a measuring cup or insulated basin and mix evenly. Stir the cream, cover and refrigerate for at least 2 hours.

c. Stir and mix again, then separate the popsicle grinding tools. Freeze for at least 6 hours.

Southeast Asian sweet coffee formula

Raw material: 1/4cup or more sweet condensed milk

4 double espresso or mixed Thai coffee

Production method:

A. add 1 tablespoon condensed milk to an 8-ounce glass.

b. Add a double concentrate and mix well.

c. Add ice as needed.

Vietnamese or Thai coffee is a mixture of espresso and sweet condensed milk. Thai convenience stores sell coffee powder mixed with herbs and chicory. You can brew this coffee powder directly without sweetened condensed milk (delicious enough and sweet enough).

If you can't find this coffee powder, it can be used to make Southeast Asian coffee. The result is equally delicious! Coffee can be hot, room temperature, refrigerated or with ice.

Dirty milkshake

Raw material: 4-6 tablespoons milk

1 pint of coffee ice cream

Four chocolate Washington crackers.

1 tablespoon hot marshmallow sauce

Cream

Production method:

Mix 4-6 tablespoons milk and 1 pint of coffee ice cream in a blender. The machine moves 8-10 times until it is smooth. Add 4 chocolate crackers and beat them 4-5 times. Sprinkle with hot marshmallow sauce, pour into a glass, and top with cream.

Coffee and chocolate can blend together, we can call it a "dirty" combination, coffee ice cream stir milk and chocolate Washington crackers, and finally sprinkle with some hot fudge sauce, please enjoy your dirty milkshake!

Coffee Flip

Raw material: egg whites of 1 large egg

2 oz coffee liqueur

2oz whipped cream

Ice

Production method:

a. Refrigerate the cocktail glass in the refrigerator.

b. Shake the egg whites, coffee liqueur and cream in the cocktail shaker for about 30 seconds until the texture is dense. Add ice and continue to shake for about 30 seconds until the outside begins to frost. Pour into a pre-refrigerated cocktail glass.

This dense, smooth after-dinner cold drink is more like a relaxing dessert. You must want a drink like this after a nice social dinner. Don't be frightened by the egg white. it is because of the protein that this drink is so bubbly.

You can make your own coffee liqueur, or choose one from many brands, such as the mainstream Kahl ú a. Whipped cream and ice make you remember it for a long time.

Espresso ice cream

Raw material: 2 1 cups whole milk

1 cup whipped cream

6 large eggs

2par 3 cups sugar

Grind espresso powder with 3 tablespoons and 1 teaspoon

2 teaspoons instant concentrated powder

Production method:

a. Place a fine filter on a large insulated container and set it aside.

b. Combine the 2cups milk and cream in a thick pan. Medium to low firepower, stir evenly (do not form milk skin) for about 5 minutes until bubbles are produced from the edge.

c. At the same time, place the egg yolk in a medium insulated bowl and whisk until smooth. Gradually add sugar and continue to spend about 2 minutes. Until the texture becomes thick and slightly yellowed. Slowly stir in the milk mixture to avoid boiling eggs. Pour the cream Egg Custard back into the pan.

d. Cook slowly over low heat and stir with a wooden shovel until the texture is thick enough to hang on the shovel. When you scratch your finger across the shovel, you should be able to leave a mark, but you can't flow down on your own. Never boil.

e. Filter the mixture with a fine sieve, pour it into a prepared container, let it cool to room temperature, and stir every five minutes. (ice water can be used to accelerate cooling) cover and refrigerate for at least 4 hours or one night.

f. Meanwhile, combine 1/2cup milk and 3 tablespoons espresso powder in a small saucepan. Bring to a boil over medium heat. Set aside for 20 minutes to precipitate the coffee grounds. After that, use a fine sieve to filter out all the milk coffee liquid and throw away the filter residue. Add instant espresso powder and stir until melted. Refrigerate for at least 30 minutes.

g. Slowly pour the milk-coffee mixture into the ice cream base and stir the remaining 1 teaspoon espresso powder. Pour the ice cream grinder and freeze for at least 3 hours.

We know that some people will be crazy about coffee ice cream, this recipe is perfect for you!

Coffee condensed popsicle

Raw material: 16 oz espresso (about 2cups)

1 cup sweetened condensed milk

1x2 cup coffee-flavored liqueur (e.g. Kahlua)

Toothpick

Production method:

a. Combine concentrate, milk and liqueur in a container.

b. Pour the fusion product into a silica gel ice tank and freeze for 3-4 hours. Insert the toothpick into the gap and continue to freeze for at least 8 hours.

c. Take it out of the abrasive tool before eating, please enjoy it immediately!

Kahl ú a popsicles are good for both dessert and frozen cocktails. Condensed milk brings smooth taste, Kahlhost a wine and 2 cups of espresso bring full aftereffect!

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