Paying for ice cubes doesn't make sense... so I avoid it. You should, too. Scientifically, adding ice to hot-brewed coffee also makes it more acidic, thus ruining its flavor profile. (Incidentally, that's way I prefer most of my cocktails "up").
It would seem to me that the ideal way to prepare iced coffee, as I do for myself and my guests, is to prepare coffee as normal, let it cool to room temperature and then chill it. I might put it in the refridgerator, or I'll serve it in goblets that sit on ice. No diluted coffee!
It would seem to me that the ideal way to prepare iced coffee, as I do for myself and my guests, is to prepare coffee as normal, let it cool to room temperature and then chill it. I might put it in the refridgerator, or I'll serve it in goblets that sit on ice. No diluted coffee!
An alternative is pouring some of the coffee into ice cube trays in the freezer. Combined, those portions make excellent iced coffee, and it preserves the potent flavors.
You could also ask your barista for the latest trend: Cold-Brew Coffee. It's made using a 12-hour extraction: cold water slow-dripped through the grinds. It still produces a wonderful flavor and less acidic beverage.
If this is a novel idea to you, then I'm happy to have shared.
You could also ask your barista for the latest trend: Cold-Brew Coffee. It's made using a 12-hour extraction: cold water slow-dripped through the grinds. It still produces a wonderful flavor and less acidic beverage.
If this is a novel idea to you, then I'm happy to have shared.