How to Make Iced Coffee
1. Brew a pot of fresh coffee. If you're making the coffee just to be iced, prepare a slightly stronger blend than usual to account for ice melting later.
2. Transfer the desired amount to a carafe or pitcher.
3. Let stand at room temperature for 3 to 5 hours, or refrigerate for 1 1/2 to 3 hours.
4. Fill a 10- to 12-oz. glass with ice cubes.
5. Pour the chilled coffee into the glass.
6. Stir the coffee to equalize its temperature. Add milk if you like.
Iced coffee is best with darker-roast coffee blends. Experiment to find the one you like best.
If you like sugar in your iced coffee, sweeten it while it's hot, or it will take longer for sugar to dissolve.
Cooling the coffee prevents too much melting of the ice, which dilutes the brew. If you want iced coffee right away, make the coffee double-strength. If you like iced coffee a lot, make some coffee ice cubes to use instead.
Never put a pot of hot coffee directly in the refrigerator. The rapid change in temperature can crack the glass.
Tips from users:
Add cubes of milk or coffee.
If you want just plain iced coffee, then brew a pot, cool to room temperature, pour into ice cube molds, freeze, and then use. Don't use ice cubes unless you want to water down the coffee flavor. For those who like milk in their iced coffee, freeze milk in ice cube molds, and then add those instead of regular ice.
Thai Iced Coffee
(the basic recipe:
Take very strong coffee (50-100% more coffee to water than usual), use a blend with chicory. Pour 6-8 oz into cup and add about 1 Tbs. sweetened condensed milk. Stir, then pour over ice.
You'll have to experiment with the strength and milk so you get lots of taste after the ice/water dilutes it.
Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste.
Lastly, we have the following recipe:
Makes 1 8-cup pot of coffee
o 6 tablespoons whole rich coffee beans, ground fine
o 1/4 teaspoon ground coriander powder
o 4 or 5 whole green cardamom pods, ground
o Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual; let it cool.
o In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass.
o Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away.
- Strong, black ground coffee
- Evaporated (not condensed) milk
- Cardamom pods
Prepare a pot of coffee at a good European strength (Miriam Nadel suggests 2 tablespoons per cup, which I'd say is about right). In the ground coffee, add 2 or 3 freshly ground cardamom pods. (I've used green ones, I imagine the brown ones would give a slightly different flavor.) Sweeten while hot, then cool quickly.
Serve over ice, with unsweetened evaporated milk (or heavy cream if you're feeling extra indulgent). To get the layered effect, place a spoon atop the coffee and pour the milk carefully into the spoon so that it floats on the top of the coffee.
- 1/4 cup strong French roasted coffee
- 1/2 cup boiling water
- 2 tsp. sweetened condensed milk
- Mix the above and pour over ice.
I'd probably use less water and more coffee and milk.
There is also a stronger version of Thai coffee called "Oliang or Oleng" which is very strong to me and to a lot of coffee lovers.
6 to 8 tablespoons ground espresso or French roast coffee, 4 to 6 green cardamom pods, crushed sugar to taste, half-and-half or cream and ice cubes
Put the cardamom pods and the ground dark-roast coffee into a coffee press, espresso maker, or the filter of a drip coffee maker (if using a drip-style coffee maker, use half the water). Brew coffee as for espresso, stir in sugar.
Fill a large glass with ice and pour coffee over ice, leaving about 1/2 inch at the top. Place a spoon at the surface of the coffee and slowly pour half-and-half or cream into the spoon, so that it spreads across the top of the coffee rather than sinking in. (You'll stir it in yourself anyway, but this is a much prettier presentation and it's as used in most Thai restaurants.)
And now for another look at Thai Iced Coffee:
Surely, one can get coffee with condensed milk in Thailand. But when one speaks of "Thai Iced Coffee", as found in Thai restaurants in America, one is referring to "Oliang/Oleng" [there is no standard transliteration of the Thai alphabet, so the spelling varies.] In the FAQ one reads: "There is also a stronger version of Thai coffee called "Oleng" which is very strong to me and to a lot of coffee lovers." But this IS Thai Iced Coffee. And it is only strong if you brew it to be strong.
Oliang is a blend of coffee and other ingredients. The brand I have (Pantainorasingh Brand) states the percentages right on the label: 50% coffee, 25% corn, 20% soya bean, 5% sesame seed. This blend of coffee and roasted grains is really quite exquisite--a perfect marriage of flavors!
Traditionally, oliang is brewed with a "tung tom kah fe"--a metal ring with a handle to which is attached a muslin-like cloth bag. It is much like those cloth tea-strainers one finds in Europe, only larger, like a sock. One puts the coffee in the bag and pours over it water that has come to a boil - into a carafe. Let the bag full of coffee steep in the carafe for 10 minutes. Then add sugar and stir. Let it cool. Pour into a glass with ice, and add the dairy product of your choice on top. I use fresh half-and- half, but you can use condensed milk, evaporated milk, or a mix of the two, or of the three. The proportions of coffee - water - sugar, vary. I use 2/3 part oliang to 1 1/4 parts sugar to 6 parts water.
[The tung tom kah fe can be found at SE Asian grocery stores--after a bit of searching. In Seattle at Viet Wah or Mekong Ranier.]
Alternately, one can bring water to a boil in a pot, add the coffee, and remove from heat. Let the coffee steep for 10 minutes. Then strain through cheesecloth, a coffee filter, or a fine metal strainer. And continue as above.
Vietnamese Iced Coffee
Ca phe sua da (Vietnamese style iced coffee)
- 2 to 4 tablespoons finely ground dark roast coffee (preferably with chicory)
- 2 to 4 tablespoons sweetened condensed milk (not evaporated milk!)
- Boiling water
- Vietnamese coffee press [see notes]
- Ice cubes
Place ground coffee in Vietnamese coffee press and screw lid down on the grounds. Put the sweetened condensed milk in the bottom of a coffee cup and set the coffee maker on the rim. Pour near boiling water over the screw lid of the press; adjust the tension on the screw lid just till bubbles appear through the water, and the coffee drips slowly out the bottom of the press.
When all water has dripped through, stir the milk and coffee together. You can drink it like this, just warm, as ca phe sua nong, or over ice, as ca phe sua da. To serve it that way, pour the milk-coffee mixture over ice, stir, and drink as slowly as you can manage.
A Vietnamese coffee press looks like a stainless steel top hat. There's a "brim" that rests on the coffee cup; in the middle of that is a cylinder with tiny perforations in the bottom. Above that rises a threaded rod, to which you screw the top of the press, which is a disc with similar tiny perforations. Water trickles through these, extracts flavor from the coffee, and then trickles through the bottom perforations. It is excruciatingly slow. Loosening the top disc speeds the process, but also weakens the resulting coffee and adds sediment to the brew.
If you can't find a Vietnamese coffee press, regular-strength espresso is an adequate substitute, particularly if made with French-roast beans or with a dark coffee with chicory. I've seen the commonly available Medaglia d'Oro brand coffee cans in Vietnamese restaurants, and it works, though you'll lose some of the subtle bitterness that the chicory offers. Luzianne brand coffee comes with chicory and is usable in Vietnamese coffee, though at home I generally get French roast from my normal coffee provider.
Vietnamese coffee should taste more or less like melted Haagen-Dazs coffee ice cream, while Thai iced coffee has a more fragrant and lighter flavor from the cardamom and half-and-half rather than the condensed milk. Both are exquisite, and not difficult to make once you've got the equipment.
Frappe coffee is widely consumed in parts of Europe and Latin America, especially in summer. Originally, it was made with cold espresso. It is now prepared in most places by shaking into a shaker 1-2 teaspoons of instant coffee with sugar, water and ice-cubes and it is served in a long glass with ice, milk to taste and a straw. Something akin to a milk shake with coffee.