Monday, July 2, 2012
Coffee Log: Better iced coffee
Well, summer's officially here. Blecch. Hot, humid... Not the best time for a piping hot cup of coffee. So, that means it's iced coffee season. But after 10 years of drinking Dunkin Donuts' iced coffee, I think I'm about ready to admit that it's revolting. Sugar helps. Milk helps. Holding your nose helps. It's a predictable flavor, and knowing what to expect is better than expecting good, and not getting it. But I'm still in the mood for something better.
I'm still searching for a lighter blend than I usually drink at home for summertime drinking, but our regular coffee (50/50 espresso roast/ Decaf Italian roast) is still good enough.
Which brings me to the remaining issue. To make iced coffee, the traditional method is to make super-strong coffee, with the understanding that the ice will water it down. But it basically means that I'll drain most of the cup, while it's still super strong, and not exactly tasty. And later, I'll still get watered down leftovers.
The obvious solution hit me the other day: ice cubes made of frozen coffee. So now I'm drinking regular strength coffee, that's chilled with cubes of regular strength coffee.
The only problem now is that the ice cube tray looks revolting. Good coffee is oily, and those oils don't completely freeze.