Comments on: "Summer Time.. and the livin's easy.." http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/ Specialty Coffee in the Lone Star State Tue, 31 Aug 2010 17:54:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Jason Haeger http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-116 Jason Haeger Sun, 25 Mar 2007 23:35:13 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-116 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. 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.

]]> By: Clancy http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-105 Clancy Sun, 25 Mar 2007 23:32:18 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-105 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. 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.

]]> By: Larry http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-107 Larry Sun, 25 Mar 2007 22:47:17 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-107 With the exception of the "holding time" they at least have the right idea, sort of. With the exception of the “holding time” they at least have the right idea, sort of.

]]> By: Jason Haeger http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-106 Jason Haeger Sun, 25 Mar 2007 20:32:10 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-106 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. 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.

]]> By: Larry http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-115 Larry Sun, 25 Mar 2007 01:33:43 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-115 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. 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.

]]> By: Patrick http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-114 Patrick Sat, 24 Mar 2007 06:53:16 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-114 shoot son. spice up the life with a cappuccino freddo. it's all the rage. cappuccino freddo for life! shoot son. spice up the life with a cappuccino freddo. it’s all the rage. cappuccino freddo for life!

]]> By: Clancy http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-108 Clancy Fri, 23 Mar 2007 04:54:22 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-108 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. 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.

]]> By: Brad C. http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-109 Brad C. Fri, 23 Mar 2007 04:43:35 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-109 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’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.

]]> By: Jason Haeger http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-113 Jason Haeger Thu, 22 Mar 2007 03:31:00 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-113 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’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.

]]> By: Clancy http://tx-coffee.com/2007/03/21/summer-time-and-the-livins-easy/comment-page-1/#comment-112 Clancy Thu, 22 Mar 2007 02:20:11 +0000 http://txcp.wordpress.com/2007/03/21/summer-time-and-the-livins-easy/#comment-112 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 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.

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