Gail, you've gotta try it with a moka pot!! But smaller cubes with cold brew concentrate and a few spoons of sweetened condensed milk. It's perfection! ;)
Good morning, Gail and you all at SCG. In Spring, I start making my coffee ice cubes. I store them in a freezer safe container and keep them in the freezer. I used to use zip lock freezer bags but found it easier to retrieve them in the plastic freezer container. Have a coffeelicious day.
DUHH, why didnt i think of that. So helpful to make the coffee cubes for iced coffee drinks. They wont get watered down that way. Yes, I agree, definately needs that splash of cream!
Hey, I have a cool recipe I've been working on. It's based on the Russian RAF coffee Recipe is in a milk jug Double shot of espresso 130mls of 11% Cream ( In New Zealand our cream is 30% so I usually use 1/2 2/3 4% and 1/3 30%) 1 teaspoon of sugar 1 teaspoon of orange & lime zest powder (for the powder I dry out the zest of an orange and lime in the oven on 35C for 30minuntes then I use a nutribullet to create the dust. However you can just use fresh zest it tastes similar just has a different texture) Then all in the milk just I steam the mixture to a similar consistency of a latte The pour into your preferred cup extra tip you can try adding a bit of milled/grinded dried lavender to the citrus mix. tastes lovely. From CJ
Gail could you make a coffee with a melitta #2 coffee maker. It's a pour over type, I can't seem to find a video on TH-cam with a good tutorial thanks again love your videos
Why not leave the French Press Coffee in there for at least 12-hours to get more of the Kick effect? And then you could make the Ice Cubes. Can you ever run a second batch with the same Coffee Grounds. We sometimes do that with our Keurig K-cup machine. Or to get more brewing in the same drink. That would be like making 2 four ounce brews to make an 8-ounce Cup. Thanks for the Testing variations.
Just cold brew some coffee concentrate (1:4 ratio ) and don't dilute it. you can also freeze some into cubes if you don't want the ice to dilute your drink as it melts. Using the moka pot seems unnecessary if you are just going to freeze it.
hurdurhur You're not diluting it using frozen cubes of coffee. Also, moka pot coffee is a completely different brew than both cold concentrate and French press. Their's no wrong way, just different. I enjoy a bit of both.
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Gail, you've gotta try it with a moka pot!! But smaller cubes with cold brew concentrate and a few spoons of sweetened condensed milk. It's perfection! ;)
Good morning, Gail and you all at SCG. In Spring, I start making my coffee ice cubes. I store them in a freezer safe container and keep them in the freezer. I used to use zip lock freezer bags but found it easier to retrieve them in the plastic freezer container. Have a coffeelicious day.
DUHH, why didnt i think of that. So helpful to make the coffee cubes for iced coffee drinks. They wont get watered down that way. Yes, I agree, definately needs that splash of cream!
Hey, I have a cool recipe I've been working on.
It's based on the Russian RAF coffee
Recipe is in a milk jug
Double shot of espresso
130mls of 11% Cream ( In New Zealand our cream is 30% so I usually use 1/2 2/3 4% and 1/3 30%)
1 teaspoon of sugar
1 teaspoon of orange & lime zest powder (for the powder I dry out the zest of an orange and lime in the oven on 35C for 30minuntes then I use a nutribullet to create the dust. However you can just use fresh zest it tastes similar just has a different texture)
Then all in the milk just I steam the mixture to a similar consistency of a latte
The pour into your preferred cup
extra tip you can try adding a bit of milled/grinded dried lavender to the citrus mix. tastes lovely.
From CJ
I make this on days I need that strong taste and extra jolt.... I put this recipe and the cold brew with hot bloom together
Cool. I should try that.
Gail could you make a coffee with a melitta #2 coffee maker. It's a pour over type, I can't seem to find a video on TH-cam with a good tutorial thanks again love your videos
hi, what's the ground to water ratio for the French press method used here ?
Why not leave the French Press Coffee in there for at least 12-hours to get more of the Kick effect? And then you could make the Ice Cubes. Can you ever run a second batch with the same Coffee Grounds. We sometimes do that with our Keurig K-cup machine. Or to get more brewing in the same drink. That would be like making 2 four ounce brews to make an 8-ounce Cup. Thanks for the Testing variations.
Cold brew in Feb? Oh Gail, u so crazy lol
it's not 12 hours.... it's from 5 to 9 ... it's either only 4 hours, 16 hours or something wrong with your clock
Oh man who notice things like that, you're amazing.
Just cold brew some coffee concentrate (1:4 ratio ) and don't dilute it. you can also freeze some into cubes if you don't want the ice to dilute your drink as it melts. Using the moka pot seems unnecessary if you are just going to freeze it.
hurdurhur
You're not diluting it using frozen cubes of coffee. Also, moka pot coffee is a completely different brew than both cold concentrate and French press. Their's no wrong way, just different. I enjoy a bit of both.
How would a watermelon latte taste? Would that be something you'd be willing to investigate further, Gail?
Who knows, could be good? :D