I'm interested in trying some iced coffee / mocha drinks, but didn't see any recipies out there (except for the frozen drinks). In Italy, we had 'cafe freddo' which was a shot on ice with simple suryp. Simple, yet effective! I was wondering if you make iced coffee milk drinks, do you just add the hot espresso to cold milk and then dump on ice? And then for a mocha, just add chocolate suryp?
amourducafe Senior Member Joined: 31 Jul 2005 Posts: 33 Location: Montreal Expertise: Pro Barista
Posted Tue Aug 2, 2005, 7:15pm Subject: Re: Iced coffee?
You must be carefull of how you add the milk. If you mix the milk with the coffee first, it can turn when it hits the cold ice and you end up with little curdles in your drink (not cool). Here's my suggestion:
1) Pull a double shot
2) If you want to add sugar or chocolate syrup (for a nice iced mocaccino) add it to your coffee now, while its hot, so that it will mix properly.
3) Fill a cup with a generous quantity of ice. The more the better. If you put too little ice, the espresso will overwhelm the ice and melt it, thus diluting your coffee (yucky). More ice will cool your espresso quickly, and keep it strong and tasty.
CAUTION: pouring hot liquid into a cold glass can cause it to burst, it is better to use a cup OR to put a metal spoon in your glass as you pour. The metal spoon should absorb the heat (rather than the glass) and keep the glass from shattering.
4) Dump your espresso in the cup and instantly start stirring it for a few seconds to cool the coffee as rapidly as possible. After 3-5 seconds of stirring, add your cold milk wihout waiting; this will further cool the drink and keep it from getting watery.
5) Enjoy! I strongly recommend using espresso because it has a strong flavour in a small quantity of liquid; brewed coffee generally yields a yucky milky watery substance undrinkable to the common human.
I usually get awesome results just by using espresso from a stovetop espresso maker but a nice shot from a machine's even better! Also adding a little bit of cream and chocolate syrup gives you someting like those neat little Starbucks iced coffee drinks you can get at a store for like 4$ a pop!
hunts Senior Member Joined: 21 Feb 2005 Posts: 56 Location: New Jersey Expertise: I love coffee
Espresso: All-Clad Presso (Gaggia... Grinder: Rocky Drip: Cuisinart SS-1 Cup-O-Matic
Posted Tue Aug 2, 2005, 7:51pm Subject: Re: Iced coffee?
I've always wondered what the "right" way of making an iced coffee or latte was. This is the way I have been doing it:
1) Pull a double shot
2) In my 16oz glass mug, I pump an ounce of chocolate syrup and then pour the shot over the syrup mixing it.
3) With 3oz already in my mug, I pour about 10-11 oz of cold milk to the shot/chocolate mixture and stir.
4) Finally, I add 4 ice cubes.
The reason why I add the ice cubes last is because I don't want to melt them and dillute my coffee. I let the cold milk cool it off first and then the ice cubes chill it even further. I haven't had any little curdles before. What do you think? Does my method kill the flavor of the coffee?
Posted Tue Aug 2, 2005, 8:42pm Subject: Re: Iced coffee?
hunts Said:
The reason why I add the ice cubes last is because I don't want to melt them and dillute my coffee. I let the cold milk cool it off first and then the ice cubes chill it even further. I haven't had any little curdles before. What do you think? Does my method kill the flavor of the coffee?
Shouldn't make a difference in what order you add your ingredients. Heat is heat and your're stuck with it. Same amount of ice will melt no matter what the order. Here's how Peet's makes an iced latte:
A couple of dollops of foam to the bottom of a glass.
Add ice to the top
Pour espresso and milk together.
Serve....without stirring. Enjoy Mike in Walnut Creek
Posted Wed Aug 3, 2005, 2:11am Subject: Re: Iced coffee?
And I almost forgot! Vietnamese iced coffee - cafe su da - is made with little drip cans (use shot of espresso instead) with condensed milk dumped on ice. Great drink! Previous suggestion is advised - use a lot of ice. When I first made the Vietnamese coffees, I used too little iced and it was watery.
I have never had the problem with the curdled milk either. I make my espresso in the morning and out it in the fridge so there is no problem with watered down espresso or anything. It really doesn't matter what order you do this but I do it in this order. 1.- the flavor 2.- the shots 3.- the ice 4.- the milk 5.- stir and top it with whip cream, and squiggles of choc. or caramel syrup on top and then chocolate sprinkles! YUM YUM and looks to good to drink!!
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