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Permalink Reply by Jesse -D-> on May 20, 2009 at 7:50am

cold brew, toddy what ever you want to call it. IT is really good in comparison to normal "iced coffee".

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Permalink Reply by brett felchner on May 20, 2009 at 9:06am

I agree with Jesse. We use Toddy's at our shop and we can't keep it in stock. We use our espresso blend as our iced coffee and people love it.

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Permalink Reply by Shaun Parrish on May 20, 2009 at 9:20am

I've found the "japanese iced coffee" method to be the my favorite. This method seems to work best in preserving all of the wonderful characteristics (acidity, aromatics, etc.) that we like in our coffee when hot, yet it produces an incredibly smooth refreshing summer drink.

counter culture coffee instructions for "japanese iced coffee":
http://www.counterculturecoffee.com/index.php?option=com_content&am...

here's a nice thread on iced coffee alternatives:
http://coffeed.com/viewtopic.php?f=17&t=695&p=16120&hil...

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Permalink Reply by Kim Collins on May 20, 2009 at 11:33am

I second the opinion on the "japanese iced coffee" method. Preparation is easy, quick, and the finished product tastes great.

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Permalink Reply by The Barista Formerly Known As JavaJ on May 20, 2009 at 3:40pm

Are you thinking iced coffee, or iced coffee signature drinks?

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Permalink Reply by Ashley Arnold on May 20, 2009 at 5:20pm

I am looking to make a regular iced coffe - but it would be nice to be able to use it as a base for signature drinks as well.

The Barista Formerly Known As JavaJ said:

Are you thinking iced coffee, or iced coffee signature drinks?

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Permalink Reply by Brady on May 20, 2009 at 5:51pm

Shaun Parrish said:

I've found the "japanese iced coffee" method to be the my favorite. This method seems to work best in preserving all of the wonderful characteristics (acidity, aromatics, etc.) that we like in our coffee when hot, yet it produces an incredibly smooth refreshing summer drink.

counter culture coffee instructions for "japanese iced coffee":
http://www.counterculturecoffee.com/index.php?option=com_content&am...

here's a nice thread on iced coffee alternatives:
http://coffeed.com/viewtopic.php?f=17&t=695&p=16120&hil...

Thanks Shaun for some good links. Will try this over the weekend.

So I guess we're not concerned that pouring the coffee directly over ice will "shock" it?

(A bit tongue in cheek there, since I've never been able to duplicate the supposedly horrific effect of pouring espresso over ice. Maybe I should try again, to make sure I'm not missing something...)

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Permalink Reply by Selina on May 20, 2009 at 6:14pm

we used to brew dark roast coffee and set aside to cool off overnight .. then we learned about cold brewing, and our customers ABSOLUTELY love it! less acidity, as it isn't brewed with hot water, and definitely more flavor!

checked out those links for the japanese iced coffees -- i second Brady's comment about shocking the coffee.. i just got back from World Tea Expo and learned that even TEA shouldn't be shocked/poured directly over ice. how does it compare?

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Permalink Reply by Brady on May 20, 2009 at 6:57pm

Sorry... I guess I wasn't clear with my use of irony in the previous post:

I don't believe that pouring coffee over ice will create problems. I've yet to run across an instance where an espresso shot poured over ice caused a problem. Lets try this method and compare to one brewed and cooled more gently (but still rather rapidly) and see what we find?

Again, sorry for the confusion.

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Permalink Reply by Kevin Kerkhof on May 21, 2009 at 11:04am

This is a good post on iced coffee. I'd really like to hear what everyone is doing and what they have experimented with. I started experimenting with cold brew/toddy a bit, but actually preferred straight espresso for the iced flavored lattes. That's just a personal preference though. Everyone keeps saying cold brew always wins in a blind taste test, but I really prefer the wine characteristics of the espresso.

Haven't tried the Japanese method, but I'm anxious to compare everything after I get back from vacation.

Cold brew is so wonderful straight up on ice on a hot day!

Is there a post on this "shocking the espresso"? I've heard about it, but I'm trying to get behind the food science part of it. All I can think of is the oils solidifying when they hit the ice and not blending in the milk/water, but I'm not sure how the coffee oils stabilize, or what process is happening.

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Permalink Reply by Joe Marrocco on May 22, 2009 at 6:57am

Cold brew is where it is at!! You will be shocked by the reults! I recommend using coffees with bright acidity. It is so refreshing on a hot summer day!!



Jesse -D-> said:

cold brew, toddy what ever you want to call it. IT is really good in comparison to normal "iced coffee".

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Permalink Reply by Cedric on May 22, 2009 at 4:22pm

I just tried this today and I like it alot....customers have loved it too. THANKS fo a different way of making iced coffee.

Shaun Parrish said:

I've found the "japanese iced coffee" method to be the my favorite. This method seems to work best in preserving all of the wonderful characteristics (acidity, aromatics, etc.) that we like in our coffee when hot, yet it produces an incredibly smooth refreshing summer drink.

counter culture coffee instructions for "japanese iced coffee":
http://www.counterculturecoffee.com/index.php?option=com_content&am...

here's a nice thread on iced coffee alternatives:
http://coffeed.com/viewtopic.php?f=17&t=695&p=16120&hil...

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