It may be pleasantly cool and grey today, but the weather has finally caught up to the whole ‘It’s August” thing recently, which means I can’t bear to drink hot coffee while sweating my brains out in my tiny office. Luckily when I was in Oregon in June, my dad taught me his spiffy new iced coffee technique:
Brew coffee in a stovetop espresso maker.
Sweeten while hot with BROWN sugar, to taste (the coffee is strong and bitter, so I needed a goodly amount of sugar). Does anyone else out there besides me and Tom drink hot coffee with just milk, but iced coffee with milk and sugar? I’m sure this has something to do with bitter flavor compounds showing up when the drink is cold.
Chill, then serve over ice with milk. About a one-to-one ratio is good, or even more milk; again, the coffee is quite concentrated.
I make the espresso the night before and then I just have to add ice and milk in the morning when I can’t be trusted to do anything complicated, anyway.