Int. Coffee Database
TX-Coffee Flickr Group
"Summer Time.. and the livin's easy.."
That is, of course, unless you’re a barista in Texas. As the weather outside warms up, fewer people are ordering the drinks we love. Hot coffee, it appears, does not agree with hot weather in the minds of most coffee patrons.
Nevertheless, that doesn’t mean people don’t still order coffee in other forms.
So what’s your cold coffee drink of choice during the warmer months? I know that there is a growing army of customers assigning a coffee frappe with the general term “coffee” when the temperature rises above 75F. But I’m a purist. I know there are others reading this who are like me.
So what do you go for to cool you down while still getting some coffee into your diet?
For me, it’s an iced Americano. Incidentally, it was the same last year. It’s nice to see some consistency in my life..
Post ‘em up.
More From Texas Coffee People
- The Third Grinder (or The Case for Single Origin and Guest Espresso)
- On Professionalism and the Necessity of Tasting
- The Ultimate Barista Challenge
Texas Coffee People Recommends
- Mulch and Feed your Gardens for Free (Garden Decor Tips)
- It’s time we rate the quality of the coffee (Arizona Coffee)
- Steve’s Espresso in the news (Arizona Coffee)
Comments
No Responses to “"Summer Time.. and the livin's easy.."”
Leave a Reply
TX-Coffee Sponsors
-
Get Social
Advertisement
TX-Coffee Rulez
Iced Americano is good, as long as H20 is added b4 ice in order to not shock the espresso. Also, of course, drinks including iced toddy coffee.This is were one can start thinking along the lines of a summer signature drink for the shop. There are definitely good ideas including carbonated water as well.
Oh, of course. I’ve never tried Toddy, really, but to be honest, I’m not sure I’d be too keen on it. Much is lost when the extraction is lacking the kinetic energy that a solid 195-200F allows. A higher extraction time at a lower temperature does not equal the same result as a normal extraction at standard temperature parameters.
I’ve never actually TRIED the carbonated water and espresso thing, but I do know that keeping the CO2 from evacuating the liquid at an accelerated rate upon introduction of hot espresso is no small task. Maybe a martini shaker to chill the espresso beforehand would cure the dilemma.. but then, how to do that without shocking the espresso is another problem entirely.
I can honestly say i’m not an enormous fan of Toddy myself. It’s A little syrupy, even when you water it down it’s not the greatest coffee i’ve tasted, however it’s a great seller in most Texas shops.
With the CO2 H2O, It’s not hard to keep the Charger at a cool temp that won’t shock the espresso like ice does. you add the Co2 Water on top of the shots as a happy medium, before ice. The same way we do Iced Americanos.
Im not saying there is any equation that is in any way simple to make a refreshing, iced espresso drink that will be near the quality of A traditional one. The only point is to make a drink that is pleasing to the customers and MAYBE to ones self.
I’m not sure I agree 100%.. it’s pretty dang hard to sell something you don’t like yourself. If it’s not good enough for the barista, it’s not good enough for the customer. To me, anyway.
Maybe a chilled (not in the freezer.. just the fridge) glass would temper the espresso without shocking it, if swirled upon impact, and immediately followed with the introduction of the carbonated water. Just a thought.
I’ve never been able to get into cold coffees at all. I’m kinda weird like that. I love coffee but nothing coffee-flavored or with coffee in it nor do I like cold coffee. I’m the same way with some foods too.
I completely second that. I think that sums up my feelings as well on an attempt at making a great Iced coffee drink. I want to make it as good as possible, so customers who want cold coffee will be pleased however even on a hot day ill drink a double espresso, and after that if i’m looking for refreshment, will go for an iced tea or plain ol’ H2O.
shoot son. spice up the life with a cappuccino freddo. it’s all the rage. cappuccino freddo for life!
I have had excellent results with the “Japanese Method” of brewing iced coffee as described below by Peter G. of CCC, although I usually make it by the glass. I start with a 12oz glass filled with large ice cubes and put 3 heaping tablespoons of freshly medium/fine ground coffee into a Melitta #2 pourover filter. Then just pour good water just “off boil” through until a inch or so of top of the glass and fill remainder with fresh ice cubes. I’m amazed at how the clarity, depth of flavor and aromatics you expect from the coffee when prepared hot, come thru in this method. Enjoy!
In my opinion, the Japanese have perfected the art of iced coffee preparation. I was lucky to collaborate with Mr. Hayashi, and he taught me the secret of iced coffee preparation, and it is simple: brew the coffee directly onto the ice. I believe that the immediate cooling of the coffee helps capture the sweetness and aroma of the coffee, and let me tell you it is delicious. Here is my adapted technique:
Measure and grind coffee a little strong for the amount of water you are using. I’ve been using about 4.25 ounces for 64 fl. oz. of water.
In a glass measuring container that can tell you when you have reached 64 oz, put a tray of fresh ice. Put a filter basket with the coffee atop the glass container, so that the coffee brews right on the ice. Brew away, stopping when the total volume reaches 64 oz. In this way, the melting ice contributes to the total water volume without weakening the beverage.
You’ve just described Starbucks’s method of brewing iced coffee to a T. Except they store theirs for 12 hours before it’s thrown out.
With the exception of the “holding time” they at least have the right idea, sort of.
Wether or not its Starbucks method doesn’t too much matter. It’s doing it correctly that makes the differentce. The method Larry described is very similar to what Dan and I have tried at Medici except we used a french press, seeing as thats our brewing method. We brewed the same amount of coffee as nromal into a french press with half the water. then, when poured over ice, the ice melts and balances the drink. You still leave another inch for fresh ice. I’ve found very similar results as Larry explained above and was very impressed. I always heard that the 12 hour cold brew was the “Right ” way to make iced coffee but it has no were near the profile of what i just described.
I agree with you, Clancy. I wasn’t saying that it was wrong because it’s what Starbucks does.. I was just making a comment.
It is, however, solid evidence that quality and freshness are just as important for iced coffee as it is for hot coffee.
This is a fact that I have seen some shop-owners fail to notice too many times.
This thread is making me want to make some iced coffee.
I need to roast up a batch first.