I’m surprised nobody has pointed this out yet!! For the love of god be careful if you intend to freeze-chill your glass as shown in the last tip of the video! Normal see-through thin glassware cannot usually handle high temperature changes done quickly (hot liquid into cold glass or cold liquid into a hot glass). You run the risk of having the glass shatter in your hand and getting a nasty gash! Years in the restaurant industry bartending taught me that the hard way. Either make sure you have ice cubes in the glass (not the best method, damage to glass can still occur) or pour into ceramic mug first then into glass after cooling it a bit. Stay safe and be careful handling glassware and hot liquids!
@LoveofVelvet Yes exactly! Multiple factors at play but this mainly happens because they begin to contract as they cool. Due to their usual V-ish shape and them being ever so slightly wider due to the heat of the dish washer, when they cool they contract over a now slightly-too-wide big bro glass and... SPLIT! I’ve lost count how many times I’ve nearly degloved my hands mid palm while bartending. Luckily I’ve avoided serious injury but people forget, a regular ol’ drinking glass can go from zero to phalange remover in a snap of a finger. Pun very much intended.
I think this is intended to put your cold brew/ice filter coffee/ ice with milk + espresso so it should be no problem since all of those options are already cold. You never put hot coffee into a cold glass. whats the point of that? half warm coffee!?!?
@@Mordereks Yea exactly. Not sure why they bothered with that comment. People just out here trying to find problems with everything. The whole video was about iced coffee. No one is chilling a glass to put a hot coffee in.
to be honest this is easy problem to fix. just make japanese iced drip where you brewed v60 with 1:10 ratio to the actual v60 coffee server with ice cubes. and get your frozen glass ready. i've been making iced drip for years and my coffee server still here not breaking. by the time you finished brewing, the coffee is cold already so its no temperature difference when you pour it in frozen glass. also, for iced latte, hot espresso + cold milk = the heat just gone. you're pouring hot espresso into milk not frozen glass. third case, for cold brew, the coffee is already cold (hence the name) from the start to finished product so its no reason to think cold brew is hot. all the drink in this video is completely safe when you use frozen glass. no temperature difference like this guy claimed. i've been working as barista for years i never get an accident where frozen glass would break due to temp difference. because i know what im doing. who in the right mind pour hot water into frozen glass?
Basically same flavor profile as mine, coffee, Quest vanilla protein shake and sugarfree caramel sauce/syrup and it is so delicious. Offcourse not nessicary to make it protein or sugarfree, just my way of getting enough protein. 😅
@@itsm3th3b33 Sure! Mostly iced tho 👀 I live in the deep South (US) so I only ever get hot when it's super cold out, which is like maybe a month and a half out of the year
@@itsm3th3b33 I mostly drink iced lattes or other iced espresso drinks, not very much actual iced coffee. And when I do drink regular brewed iced coffee I go for cold brew because iced coffee is too acidic for me. Ironically, my tummy can't handle black coffee lol. If a coffee is too acidic it makes me very nauseous! Always have to cut it with some sort of milk.
I make a small, very strong coffee over large ice cubes and then add milk. I like it because not only is it fast but I still get a bold coffee flavour.
I'm a station cook in the qld gulf...before i go on my break after lunch i add 2 coffee bags to 1 cup boiling water and 2 teaspoons raw sugar. I let that draw until i come back around 330pm..so approx 2 hours...then i add ice and a dash of milk...perfect 🥰
As a former non-drinker of coffee, and just having gotten an espresso machine, here's my wife and I's current favorite drink: 2 shots of espresso from the DeLonghi espresso machine, 2 tbsp brown sugar, 1 tsp honey, cinnamon (all while hot straight out of the machine), then 1 cup almond milk, 1 cup oat milk all over ice. We're not sure if we're doing any of this coffee stuff right but it tastes good!
I’m going to try some of these tips 😋 I usually just make iced lattes by add 3 large ice cubes to a tall glass, then I fill 3/4 of the way up with oat, almond or soya milk, then 2 small pumps of vanilla syrup and then I make an “espresso intenso” with my Dolce Gusto coffee pod machine and pour it over. My boyfriend usually use a milk frother to mix 1 tablespoon of each sugar, instant coffee powder and boiling water. Then he adds milk and ice. 😊
My favorite type of coffee is cold brew, year round. I haven’t tried the Chemex, but did a drip coffee for a time, so with my husband and five kids, I was already drinking it cold by the time I remembered it. Cold brew is just prep and go, then filter and pour when ready. Cheap and more convenient for mom life.
I love to make vietnamese iced coffee, but it's so much better when I plan ahead and do it the night before. I use the Cafe Phin filtration system and brew it on top of the condensed milk and refrigerate overnight. Mix well the next day, add ice and a splash of hazelnut syrup (if I'm feeling fancy lol)!
@@parniaaa892 I wish🤭 ive tried coffee without sugar and lets just say it was not a very pleasant experience although ive been constantly trying to leave sugar ever since!😭
i usually make cold brew with a medium bean ground rough, brewed 24 hours and poured into a tall cold glass over lots of ice. low acidity but a lovely choclate coffee aroma
I was introduced to my absolute favorite iced coffee bev many years ago by a co-worker : iced coconut breve. It's essentially an iced latte, but it has half-and-half (for non-USians, that's half whole fat milk and half cream) in place of milk for extra indulgence. The lushness of the cream, the sweetness of the coconut and the pleasant bitterness of the espresso all balance for a complex flavor. It's very rich and calorie heavy, so it's definitely a treat instead of a daily beverage choice, but it's lovely when you can indulge.
All time favorite: The Classic Australian - Take a chilled Milkshake glass or Mason Jar mug. Add a large scoop of very soft vanilla ice cream, fill the glass to about 7/8 with your choice of milk (I prefer full-cream cows milk), pour over a chilled triple shot of your favorite coffee (optionally sweetened: raw sugar, brown sugar, caramel sauce etc), top with a good stacked swirl of whipped cream, dust with a couple shakes of chocolate powder, serve with an Italian chocolate wafer stick. One of those on a Summer's day at a cafe by Bondi Beach? Can't beat it
Cold brewed the night before. A Japanese set up I bought online. Works great. In the morning Fill the to go thermos with a squirt of chocolate syrup and top with almond milk shake and go.
My current fav iced coffee: Cold Brew (I use Big Bend locally roasted beans and french press them) Oatmilk+Condensed milk Lavender Syrup (just water and sugar heated with lavender buds) Lil bit of honey
I am a Tea drinker and I love cold brew Tea! Bought a Tupperware Cold Brew carafe and it's the best! I haven't tried cold coffee yet cause in India Hot coffee is more common than cold coffee. Will try it though. Need to light or medium roast grounds first.
Cold brew, in a French press I brew it for than 12hr but less than 24hr Add icecubes to chilled glass, cold brew and top is with a bit of vanilla cream My favourite way to make iced coffee and my go to order at Starbucks
Thanks for the tips! My favorite is cold brew extra coarse grind light roast [1 : 15] ratio 20 hours immersion room temp, then filtered twice to remove any fines. I put a cold brew ice cube like you recommend and then top with whole milk cold foam that has an added pump of vanilla syrup. I don't mix the drink but take more/less foam with each sip so I can get a sweeter or more bold flavor with each sip.
I live in Thailand, and my morning coffee routine is typically brewing an iced v60, 24g light roast coffee, 200g of 92ºC water and 100g of ice (1/12.5 ratio) and using fast pouring method similar to Patrick Rholf ( April coffee) by pouring 30g circle pour and 70g center for the first 100g pour in about 10/15sec, and the remain 100g in a center pour, which won’t leave you with a flat bed coffee but i am using a Light roast Cafec filtrer which slow down drastically the water flow, and using this method with a 1/12.5 ration gives me a flavorful cup of refreshing coffee without bitterness. I realized that using a 1/15 ration might gives a bit under extracted coffee, so this ration gives me a very flavorful iced coffee with a medium grind size and a total brew time around 2:30 and 3min
@@Blurry_face_1411 I certainly put more fort in coffee than I did for my studies too ahah which I could study coffee back in the days and not do blind experimentations lol
Espresso directly onto ice -- preserves flavors better. I tend to make ristretto (30-36g of espresso from 18g of coffee) and it works very well. I add a little bit of unsweetened, condensed milk to offset water from melting ice and the rest just regular milk.
It's interesting to me that you consider cold brew one dimensional. The reason I fell in love with cold brew is because I find it has more layers of flavor than the same beans when brewed hot. I found flavors I didn't even realize were in my beans.
Maybe you were drinking it while it was still piping hot? It's really hard to taste much of anything when things are really hot, which is why gas station robusta is served piping hot. To see if this is the case you can let your hot brew sit a bit before you drink, you can take sips all the way to room temp and taste the changes.
Double shot espresso with a teaspoon of brown sugar in it-poured over ice & oatmilk is my morning go-to ☕️ Plain & simple Maple syrup is also delicious as a replacement for sugar if you’re feeling boujee 😌
I like the Viennese Ice-coffee. In a Cafe where I worked, we prepared ahead lots of espresso, added some sugar and ice cubes; let ice melt, and, when all cold - poured over vanilla ice cream. Ice cream gets an icy crunch on the surface from the cold liquid, and adds more texture to it.
Went to a random coffee shop and it’s changed my life. So cold brew but with (good) coconut water, or 2 shots espresso on iced coconut water. It should already be sweet but you could also add maple syrup.
At my work, we make cold brew by steeping whole beans in 60c water for 4 hours. It’s light, delicate and refreshing. You get so much more of the origin characteristics of the coffee. It’s like ice tea, but made with coffee. So much nicer than traditional cold brew!
I would sweetened my coffee with heavier sugar, caramel or dark brown sugar syrup. It just bring up your cup of coffee to another level. I am from Malaysia, I always making Gula Melaka (Palm Sugar) Syrup for my coffee. And I sometimes use evaporated milk/coconut milk as subs.
A bit late to the trend, but my go-to is an espresso pulled to 150 ml. Add ice and milk in a nicely large glass and voila. Brings out a bit of the natural sweetness and flavour notes as well, which can even make cheap coffees taste pretty decent.
I honestly just do milk and pull a shot into it, i should try the alternative and just pour the shot in after the fact. Either way, it gives me a nice cool drink that actually tastes like the coffee i love without all the added sugar and colouring (Sorry Ice Break)
Oh my god for months I was doing it coffee and adding milk. Just simply swapping it the other way from coffee and adding milk for the last few days has made such a difference. Who knew haha!
Ahahaha, I’ve lately become the iced coffee brewer for my entire family 😂😂 My easy iced coffee method is to take 1-2 (or 3 if you’ve got an especially long day of work ahead of you) non heaped teaspoons of Nescafé blend 43 instant coffee and add that into a mug with about 1 ish teaspoons of raw sugar (more or less depending on how you like your coffee). Boil some water and add just enough that all of the instant coffee and sugar dissolves and give it a good stir to aid in the cooling of the coffee. Then get yourself a chilled glass you prepared earlier and chuck a few cubes of ice in there, pour in the milk or your choice but leave enough room for your “shot” of coffee. Pour the “shot” of coffee over the top and there you have it, simple and easy iced coffee for those scorching summer days and for those who don’t have all the fancy equipment!!
I use concentrate with milk, stevia and flavored sugar syrup. It tastes wonderful and is way less expensive than Starbucks. Thank for the helpful information.
My favorite drink right now is 1/2 cup barista almond milk and 2 shots of espresso with 1t tsp Torani dark chocolate syrup, 1 tsp vanilla syrup, and 1 tsp caramel syrup. It's SO GOOD
I just add sugar to my hot espresso, stir it and then add ice cubes and cold milk. Actually before adding the milk I use a milk frother to add froth to my milk to make it into a ice latte kind of. Works pretty well for me.
I do the exact same thing, but don't add ice. The milk makes it cold and I don't want to have the ice melt. Sometimes I use flavored syrups instead of sugar.
As a variation, I make iced coffee like your espresso coffee, except with a briki. I make it using Greek coffee and sweeten it in the briki, as usual. I then filter into a glass of iced milk. It is the best way of sweetening, and it tastes wonderful.
My fav coffee is dirty coffee, chilled milk (no iced) with a shot of espresso, easy and simple but the taste is great 😊 thanks for sharing your iced coffee I will try them soon😁
my method I use all year long: 1. brew intense coffee with moka pot 2. pour fresh hot coffee over A LOT of ice 3. finish up with a shot of oat milk from fridge 4. enjoy! I got told pouring hot coffee over ice ruins the flavour but for me it works!
Greek frappé, always. Nescafé classic + a little cold water and sugar if you want, mix heavily (don't whisk). Then top it off with cold water, add evaporated milk if that's of your tasting. Look it up, tough to master but worth it in the end.
I just make regular coffee in a machine, then i put it in the fridge over night, freeze my bottle and put some of my coffee in the ice tray over night, then in the morning i put a cup of coffee in my frozen bottle, add my ice cubes, add a quarter cup of french vanilla creamer and then put some cane sugar in, taste amazing, the coffee i use is usually kicking horse
I'm in the UK, where we're just going into winter. Cold brew and filter iced coffee kept me going through the summer. I used a cafetiere (French press) every night to make cold brew for the morning, or used an old Melitta filter cone for iced coffee. When the days got up to 35°, it really helped (I know that probably seems like nothing to you guys, but it's an extreme temperature here 😂)
little addition to the ice cream thing: in my experience it always tastet very weird if i yoused ice cream made with eggs. it just developed a kind of weird flavir that was very unpleasent to me. so id recommend one with no eggs. Great video guys👍🏿
My favorite is 3 shots, and a cold cream foam on top. Pls try it. Trust me people try it. U will get different texture and flavor this way. Sweet creamy at the beginning and then the strong espresso just hits you. Speaking of which, I am gonna go make myself one right now :))
I assume you're asking about milk alternatives? We tested these in hot coffee (spoiler: Oat was the winner), but haven't specifically tested them in cold brew - apart from our own personal consumption.
I used a slightly darker roast in my cold filter brew and bought it back with milk+condensed milk+vanilla (you mentioned cold filter brew is better black, I don’t disagree, but if you want it sweeter I go slightly darker.
I love fruit juices for my cold coffees: orange/pineapple juice + cold brew (preferably coffee with fruity tones) + ice + honey + garnish with cinnamon stick, rosemary and a slice of caramelized orange. 🤤
Couple notes for anyone that cares. He is spot on on the same amount of coffee half the amount of water. But he didn't mention using finer coffee grind, which is important so the lesser amount of water can extract the same flavor. Also while iced filter coffee is awesome i have found that just a small amount of high quality sugar (in the form of simple syrup) can really expand the flavor profile of the drink. I have no idea why that happens however.
Because of reflux and insomnia, I gave up coffee. Then I tried cold. I use low acid decaf beans, fresh grind coarse, cold brew overnight. I add vanilla extract and condensed milk. I’m now back in coffee heaven.
if you like mint like me try adding mint to your milk and infuse it for an hour, then use in your iced coffee, made it by putting mint in my cold coffee instead of my water glass and i fell in love. You can also freeze mint in ice cubes
Medium roast Colombian espresso 20g fresh roasted the day before distributed evenly 30 second slow pre-infusion increase pressure to nine bar. Add 4 whole earth sweeteners mix. Pour over two large square cocktail 🧊 ice cubes in a bar glass. Fill to the top with milk and stir with a bar spoon. Delicious 🤤
Oh i love aithiopian.nigaraua guatemala brazilian..and notes of colombians and shape of costa rika.not all to gethera bud with right blend of ohuar taste
If you need to keep open bags of coffee for longer than a couple of weeks, we recommend freezing. The results of our tests are here: th-cam.com/video/PcQIIeaYmRE/w-d-xo.html
here is my favorite, albeit a bit complex, drink. Oh and first, to make a simple syrup if you make it at a 2 parts sugar to 1 part water it will be shelf stable and doesn't need to be refrigerated. Café Con Leche Flip 1oz (30ml) Mr Black Coffee Liquor 1oz (30ml) Black Strap Rum (or any young bottom shelf rum) .75oz (22.5ml) Simple Syrup .5oz (15ml) Heavy Cream 1 Egg Yolk Dry shake hard Shake with 1 large cube Strain into glass Grated Nutmeg Garnish
I already knew all of this but I still enjoyed the video bc of how straight forward and well explained everything was. I love iced lattes; I generally use a mokka pot to yield my espresso (much cheaper device than a espresso machine) and pour over a full glass of ice with milk and a splash of creamer. Depending on my weight goals, I might use different ratios of water or ice to milk, sweetened condensed milk, creamer, etc.
I just like my iced coffee black. I don't discriminate between different brands and price ranges. I just love strong coffee and adding ice to it since I live in a tropical country.
My cold respite I use coffee ice cubes + hazelnut milk+ a shot of espresso But i like the taste to be more coffee so i add the hazelnut milk as much as espresso Its refreshing its easy to make And delicious
Not the FUIC as an Aussie now living in the States I miss that so much.. I like your ideas on making Iced coffee for home, thanks will give them a try as a substitute lol.
My go-to iced coffee drink is an iced mocha: medium roast coffee brewed on a moka pot, poured into a cup with nice high quality chocolate syrup and mix, mix in whole milk, and pour it into another cup with ice that has been sitting in the freezer.
I actually really like maple syrup for cold brew specifically... Maple syrup, milk, cinnamon, cocoa powder, 3shots of 1:5 cold brew.. Tastes like choccy milk, has like 400mg of caffeine.. wakes you right up..
thanks for the video. after watching it, i get some idea. will try it out later; hopefully it will turn out good. going to do some cold brew. chill it in the freezer. when its time to enjoy the coffee, brew the ice filtered coffee with the frozen cold brew.
(diluted) cold brew, lavender-caramel simple syrup, + little splash of milk. i make my syrup with 1/4 cup brown sugar, 1/4 cup white sugar, handful of lavender, and 1/2 cup water (bring all to a boil, let simmer for an hour, let steep for two-three hours, strain, store in fridge.)
Favorite type of iced coffee is the coffee I drink all year round: Freddo Espresso. I got so addicted to this coffee that I don't even drink hot coffee anymore. It is thick and has a great punch since it comes from a double espresso.
Favorite type of iced coffee: Cold brew "spanish latte" - Concentrate + Condensed Milk + Milk
Very refreshing and really gives you that kick
sounds killer. 👌 will have to try it soon.
condensed milk and milk at what ratio? 1 to 1?
@@fabiandebruijn4534 I did 1 (condensed) to around 3 or 4 (milk)
They are called "bon bons" so good and so bad at the same time ha ha ha😍🙃😀
Sounds like a Vietnamese coffee! I'm Hispanic and also prep my coffee like that
Just realized I missed half the video because I'm reading everyone's comments about how they make their coffees 🤣
Lol. Same
Lol same, I stopped the vid so I could keep reading☺️
I’m surprised nobody has pointed this out yet!!
For the love of god be careful if you intend to freeze-chill your glass as shown in the last tip of the video! Normal see-through thin glassware cannot usually handle high temperature changes done quickly (hot liquid into cold glass or cold liquid into a hot glass). You run the risk of having the glass shatter in your hand and getting a nasty gash! Years in the restaurant industry bartending taught me that the hard way. Either make sure you have ice cubes in the glass (not the best method, damage to glass can still occur) or pour into ceramic mug first then into glass after cooling it a bit.
Stay safe and be careful handling glassware and hot liquids!
@LoveofVelvet
Yes exactly! Multiple factors at play but this mainly happens because they begin to contract as they cool. Due to their usual V-ish shape and them being ever so slightly wider due to the heat of the dish washer, when they cool they contract over a now slightly-too-wide big bro glass and... SPLIT! I’ve lost count how many times I’ve nearly degloved my hands mid palm while bartending. Luckily I’ve avoided serious injury but people forget, a regular ol’ drinking glass can go from zero to phalange remover in a snap of a finger. Pun very much intended.
I think this is intended to put your cold brew/ice filter coffee/ ice with milk + espresso so it should be no problem since all of those options are already cold. You never put hot coffee into a cold glass. whats the point of that? half warm coffee!?!?
@@Mordereks Yea exactly. Not sure why they bothered with that comment. People just out here trying to find problems with everything. The whole video was about iced coffee. No one is chilling a glass to put a hot coffee in.
Huh?
to be honest this is easy problem to fix. just make japanese iced drip where you brewed v60 with 1:10 ratio to the actual v60 coffee server with ice cubes. and get your frozen glass ready. i've been making iced drip for years and my coffee server still here not breaking. by the time you finished brewing, the coffee is cold already so its no temperature difference when you pour it in frozen glass. also, for iced latte, hot espresso + cold milk = the heat just gone. you're pouring hot espresso into milk not frozen glass. third case, for cold brew, the coffee is already cold (hence the name) from the start to finished product so its no reason to think cold brew is hot. all the drink in this video is completely safe when you use frozen glass. no temperature difference like this guy claimed. i've been working as barista for years i never get an accident where frozen glass would break due to temp difference. because i know what im doing. who in the right mind pour hot water into frozen glass?
WHERE WE'RE YOU THE WHOLE TIME DURING QUARANTINE 😭 Been looking for contents such as this. Detailed lectures on coffee ❤️
Hooked to this concoction lately: Coffee, caramel syrup, cold milk and drop of vanilla essence.
saame
Basically same flavor profile as mine, coffee, Quest vanilla protein shake and sugarfree caramel sauce/syrup and it is so delicious. Offcourse not nessicary to make it protein or sugarfree, just my way of getting enough protein. 😅
You underestimate the youth. We only ever drink iced coffee now, none of this seasonal bs
😂 Yes! As a barista I always drink iced coffee on the clock bc if I chose a hot drink I would never get to finish it before it turns cold anyway
@@charliesourire only as a barista? What about when you clock out, do you drink other types of coffee?
Last winter I literally walked on pure ice to get iced coffee lmao
@@itsm3th3b33 Sure! Mostly iced tho 👀 I live in the deep South (US) so I only ever get hot when it's super cold out, which is like maybe a month and a half out of the year
@@itsm3th3b33 I mostly drink iced lattes or other iced espresso drinks, not very much actual iced coffee. And when I do drink regular brewed iced coffee I go for cold brew because iced coffee is too acidic for me. Ironically, my tummy can't handle black coffee lol. If a coffee is too acidic it makes me very nauseous! Always have to cut it with some sort of milk.
I make a small, very strong coffee over large ice cubes and then add milk. I like it because not only is it fast but I still get a bold coffee flavour.
me watching this as someone who just sticks their hot mug of keurig coffee in the freezer for half an hour every morning 👁👄👁
I put mine in the fridge the night before
I pull a ristretto chill in the fridge till teacup and coffee is cool add same quantity of cold milk. Iced Cortado 👌 every day
I’m starting to use cold brew devices instead of making a batch of hot coffee and letting it sit for a little. It’s wayyyy better imo.
@@diiii_mond I don’t find that the cold brew has the same depth of flavour
@@andiianderson4260 how do you make yours?
I've been making cold brew at home and adding one part cold brew to one part vanilla protein shake, usually Koia brand. Low sugar and tastes great!
that sounds great nice way to add protein to your morning
The Vietnamese iced coffee is currently my fav! ♥️
Expresso + hot water + Condensed milk (depending on sweetness) + ice
espresso *
Espresso*
Cá phê sữa đá yummy 😋😋
@@keilaxoxo exprexxo *
I'll try
"Summer is just around the corner" :D... I wish... still looks delicious
Rr
They’re in Aus so it’s true.
He's Australian. Southern hemisphere
I'm a station cook in the qld gulf...before i go on my break after lunch i add 2 coffee bags to 1 cup boiling water and 2 teaspoons raw sugar. I let that draw until i come back around 330pm..so approx 2 hours...then i add ice and a dash of milk...perfect 🥰
As a former non-drinker of coffee, and just having gotten an espresso machine, here's my wife and I's current favorite drink:
2 shots of espresso from the DeLonghi espresso machine, 2 tbsp brown sugar, 1 tsp honey, cinnamon (all while hot straight out of the machine), then 1 cup almond milk, 1 cup oat milk all over ice. We're not sure if we're doing any of this coffee stuff right but it tastes good!
I’m going to try some of these tips 😋
I usually just make iced lattes by add 3 large ice cubes to a tall glass, then I fill 3/4 of the way up with oat, almond or soya milk, then 2 small pumps of vanilla syrup and then I make an “espresso intenso” with my Dolce Gusto coffee pod machine and pour it over.
My boyfriend usually use a milk frother to mix 1 tablespoon of each sugar, instant coffee powder and boiling water. Then he adds milk and ice. 😊
My favorite type of coffee is cold brew, year round. I haven’t tried the Chemex, but did a drip coffee for a time, so with my husband and five kids, I was already drinking it cold by the time I remembered it.
Cold brew is just prep and go, then filter and pour when ready. Cheap and more convenient for mom life.
How long do you soak it? And it’s it regular grounds?
Cold brew has my heart but recently, I’ve been enjoying the sharpness of a double espresso iced latte 🤤🤤 especially for a late night dessert.
I love to make vietnamese iced coffee, but it's so much better when I plan ahead and do it the night before. I use the Cafe Phin filtration system and brew it on top of the condensed milk and refrigerate overnight. Mix well the next day, add ice and a splash of hazelnut syrup (if I'm feeling fancy lol)!
As an American entering into the winter I envy the fact you are about to enter into the summer...
as a brazilian entering into the summer, i envy the fact you are about to enter into the winter... winter is my favorite season!!!
me doing my iced coffee every morning with instant coffee, sugar, milk and ice :0
HAHA SAME BUT MINUS THE SUGAR
Same here 🙌🏼 whenever i need something cold i do like that
@@parniaaa892 I wish🤭 ive tried coffee without sugar and lets just say it was not a very pleasant experience although ive been constantly trying to leave sugar ever since!😭
Try making home ice cream . And drop it in your cup every morning . Its the easiest way to make coffee without a drill in early morning
Replace the sugar and milk with condensed milk and you'll love it
i usually make cold brew with a medium bean ground rough, brewed 24 hours and poured into a tall cold glass over lots of ice. low acidity but a lovely choclate coffee aroma
I was introduced to my absolute favorite iced coffee bev many years ago by a co-worker : iced coconut breve.
It's essentially an iced latte, but it has half-and-half (for non-USians, that's half whole fat milk and half cream) in place of milk for extra indulgence.
The lushness of the cream, the sweetness of the coconut and the pleasant bitterness of the espresso all balance for a complex flavor.
It's very rich and calorie heavy, so it's definitely a treat instead of a daily beverage choice, but it's lovely when you can indulge.
All time favorite: The Classic Australian - Take a chilled Milkshake glass or Mason Jar mug. Add a large scoop of very soft vanilla ice cream, fill the glass to about 7/8 with your choice of milk (I prefer full-cream cows milk), pour over a chilled triple shot of your favorite coffee (optionally sweetened: raw sugar, brown sugar, caramel sauce etc), top with a good stacked swirl of whipped cream, dust with a couple shakes of chocolate powder, serve with an Italian chocolate wafer stick.
One of those on a Summer's day at a cafe by Bondi Beach? Can't beat it
it's a classic alright. Just about everything gets better with the addition of ice-cream.
Sounds like a meal by itself :)
@@SevenMilesCoffeeRoasters even iced cream gets better with the addition of iced cream. 😂
Favorite type of iced coffee: cold brew (with light roast coffee beans) over smashed fresh blueberries, milk and a drop of vanilla (optional).
:-O wow! Never tried that combo of bluebs & coffee
Cold brewed the night before. A Japanese set up I bought online. Works great. In the morning Fill the to go thermos with a squirt of chocolate syrup and top with almond milk shake and go.
Espresso & Tonic. Simple, refreshing & always delicious!
My current fav iced coffee:
Cold Brew (I use Big Bend locally roasted beans and french press them)
Oatmilk+Condensed milk
Lavender Syrup (just water and sugar heated with lavender buds)
Lil bit of honey
This sounds amazing tbh
I am a Tea drinker and I love cold brew Tea! Bought a Tupperware Cold Brew carafe and it's the best! I haven't tried cold coffee yet cause in India Hot coffee is more common than cold coffee. Will try it though. Need to light or medium roast grounds first.
Cold brew, in a French press
I brew it for than 12hr but less than 24hr
Add icecubes to chilled glass, cold brew and top is with a bit of vanilla cream
My favourite way to make iced coffee and my go to order at Starbucks
Thanks for the tips! My favorite is cold brew extra coarse grind light roast [1 : 15] ratio 20 hours immersion room temp, then filtered twice to remove any fines. I put a cold brew ice cube like you recommend and then top with whole milk cold foam that has an added pump of vanilla syrup. I don't mix the drink but take more/less foam with each sip so I can get a sweeter or more bold flavor with each sip.
Erm yeah.... I like a normal hot cuppa golden blend 😅
I live in Thailand, and my morning coffee routine is typically brewing an iced v60, 24g light roast coffee, 200g of 92ºC water and 100g of ice (1/12.5 ratio) and using fast pouring method similar to Patrick Rholf ( April coffee) by pouring 30g circle pour and 70g center for the first 100g pour in about 10/15sec, and the remain 100g in a center pour, which won’t leave you with a flat bed coffee but i am using a Light roast Cafec filtrer which slow down drastically the water flow, and using this method with a 1/12.5 ration gives me a flavorful cup of refreshing coffee without bitterness. I realized that using a 1/15 ration might gives a bit under extracted coffee, so this ration gives me a very flavorful iced coffee with a medium grind size and a total brew time around 2:30 and 3min
Wow you put more effort into your coffee than I do in my studies
@@Blurry_face_1411 I certainly put more fort in coffee than I did for my studies too ahah which I could study coffee back in the days and not do blind experimentations lol
Wow, so it turns out I don’t speak coffee.
Espresso directly onto ice -- preserves flavors better. I tend to make ristretto (30-36g of espresso from 18g of coffee) and it works very well. I add a little bit of unsweetened, condensed milk to offset water from melting ice and the rest just regular milk.
It's interesting to me that you consider cold brew one dimensional. The reason I fell in love with cold brew is because I find it has more layers of flavor than the same beans when brewed hot. I found flavors I didn't even realize were in my beans.
Maybe you were drinking it while it was still piping hot? It's really hard to taste much of anything when things are really hot, which is why gas station robusta is served piping hot.
To see if this is the case you can let your hot brew sit a bit before you drink, you can take sips all the way to room temp and taste the changes.
This could also be dependent on the beans given some beans are better for different things.
Double shot espresso with a teaspoon of brown sugar in it-poured over ice & oatmilk is my morning go-to ☕️
Plain & simple
Maple syrup is also delicious as a replacement for sugar if you’re feeling boujee 😌
why sugar? milk is easily sweet enough...
@@iggysdinners7092 different people like different levels of sweetness
@@iggysdinners7092 milk isn’t sweet at all
@@adb8003 it is, though. It's a great sweetener for porridge, it's used in tea and coffee to sweeten them and remove the bitter edge.
@@iggysdinners7092 I feel like it’s more so to dilute the strong ness, not to sweeten
id have my cold brew with cinnamon and little drop of vanilla altogether with fresh milk. love brewinggggg
I like the Viennese Ice-coffee. In a Cafe where I worked, we prepared ahead lots of espresso, added some sugar and ice cubes; let ice melt, and, when all cold - poured over vanilla ice cream. Ice cream gets an icy crunch on the surface from the cold liquid, and adds more texture to it.
I thought Viet Coffee has condensed milk.
@@celf1331 Vienna - Austria doesn't have it
Went to a random coffee shop and it’s changed my life. So cold brew but with (good) coconut water, or 2 shots espresso on iced coconut water. It should already be sweet but you could also add maple syrup.
Omg…I’ve gotta do this
At my work, we make cold brew by steeping whole beans in 60c water for 4 hours. It’s light, delicate and refreshing. You get so much more of the origin characteristics of the coffee. It’s like ice tea, but made with coffee. So much nicer than traditional cold brew!
Cold brew needs at least 6 hours to work. :u
I would sweetened my coffee with heavier sugar, caramel or dark brown sugar syrup. It just bring up your cup of coffee to another level. I am from Malaysia, I always making Gula Melaka (Palm Sugar) Syrup for my coffee. And I sometimes use evaporated milk/coconut milk as subs.
A bit late to the trend, but my go-to is an espresso pulled to 150 ml. Add ice and milk in a nicely large glass and voila. Brings out a bit of the natural sweetness and flavour notes as well, which can even make cheap coffees taste pretty decent.
Whoa I think you just invented iced coffee with milk
I honestly just do milk and pull a shot into it, i should try the alternative and just pour the shot in after the fact. Either way, it gives me a nice cool drink that actually tastes like the coffee i love without all the added sugar and colouring (Sorry Ice Break)
Oh my god for months I was doing it coffee and adding milk. Just simply swapping it the other way from coffee and adding milk for the last few days has made such a difference. Who knew haha!
Ahahaha, I’ve lately become the iced coffee brewer for my entire family 😂😂
My easy iced coffee method is to take 1-2 (or 3 if you’ve got an especially long day of work ahead of you) non heaped teaspoons of Nescafé blend 43 instant coffee and add that into a mug with about 1 ish teaspoons of raw sugar (more or less depending on how you like your coffee). Boil some water and add just enough that all of the instant coffee and sugar dissolves and give it a good stir to aid in the cooling of the coffee. Then get yourself a chilled glass you prepared earlier and chuck a few cubes of ice in there, pour in the milk or your choice but leave enough room for your “shot” of coffee. Pour the “shot” of coffee over the top and there you have it, simple and easy iced coffee for those scorching summer days and for those who don’t have all the fancy equipment!!
Get the toddy bro it’s not fancy it’s just $40
I use concentrate with milk, stevia and flavored sugar syrup. It tastes wonderful and is way less expensive than Starbucks. Thank for the helpful information.
I love an espresso tonic! Or an espresso old fashioned, or even cold brew and lemonade! So good!
i drink iced vietnamese coffee every morning no matter the season. it's rich delicious and packs a hell of a punch
One large cube frozen coffee, one part heavy cream, two parts cold brew.
Sounds killer 👌 Will have to try it.
I love whipping a south indian filter coffee decoction/concentrate and vanilla ice-cream together for a rich frothy texture.
I always tend to add an extra espresso shot to my ice coffee. Just makes it a bit richer. Top It off with some half and half and I’m set
My favorite drink right now is 1/2 cup barista almond milk and 2 shots of espresso with 1t tsp Torani dark chocolate syrup, 1 tsp vanilla syrup, and 1 tsp caramel syrup. It's SO GOOD
I just add sugar to my hot espresso, stir it and then add ice cubes and cold milk. Actually before adding the milk I use a milk frother to add froth to my milk to make it into a ice latte kind of. Works pretty well for me.
I do the exact same thing, but don't add ice. The milk makes it cold and I don't want to have the ice melt. Sometimes I use flavored syrups instead of sugar.
As a variation, I make iced coffee like your espresso coffee, except with a briki. I make it using Greek coffee and sweeten it in the briki, as usual. I then filter into a glass of iced milk. It is the best way of sweetening, and it tastes wonderful.
I like to pour milk over coffee ice cubes. That way I use up leftover coffee, and the drink only gets stronger as the cubes melt
My fav coffee is dirty coffee, chilled milk (no iced) with a shot of espresso, easy and simple but the taste is great 😊 thanks for sharing your iced coffee I will try them soon😁
W-where's the dirt???????
@@danielconnor8516 well, it's a name for new coffee menu, like macchiato, cappucino
@@danielconnor8516 nothing is dirty by the way😄 this menu was created in Tokyo. It's a shot of espresso over chilled milk.
@@tp6828 i- am I the only one putting dirt in their coffee??!?!?!!
my method I use all year long:
1. brew intense coffee with moka pot
2. pour fresh hot coffee over A LOT of ice
3. finish up with a shot of oat milk from fridge
4. enjoy!
I got told pouring hot coffee over ice ruins the flavour but for me it works!
Greek frappé, always. Nescafé classic + a little cold water and sugar if you want, mix heavily (don't whisk). Then top it off with cold water, add evaporated milk if that's of your tasting. Look it up, tough to master but worth it in the end.
I just make regular coffee in a machine, then i put it in the fridge over night, freeze my bottle and put some of my coffee in the ice tray over night, then in the morning i put a cup of coffee in my frozen bottle, add my ice cubes, add a quarter cup of french vanilla creamer and then put some cane sugar in, taste amazing, the coffee i use is usually kicking horse
I'm in the UK, where we're just going into winter. Cold brew and filter iced coffee kept me going through the summer. I used a cafetiere (French press) every night to make cold brew for the morning, or used an old Melitta filter cone for iced coffee. When the days got up to 35°, it really helped (I know that probably seems like nothing to you guys, but it's an extreme temperature here 😂)
No, 35 is pretty hot here too...definitely iced coffee weather.
little addition to the ice cream thing: in my experience it always tastet very weird if i yoused ice cream made with eggs. it just developed a kind of weird flavir that was very unpleasent to me. so id recommend one with no eggs. Great video guys👍🏿
My version is to make an ice latte (doppio + milk), but instead of using white sugar or simple syrup, I use brown sugar or palm sugar... 👌🏼
I like to drink Iced Americano's and one of the main reasons to why I got a espresso machine
My favorite is 3 shots, and a cold cream foam on top. Pls try it. Trust me people try it. U will get different texture and flavor this way. Sweet creamy at the beginning and then the strong espresso just hits you. Speaking of which, I am gonna go make myself one right now :))
Nice, I will try it.
I've got a cold brew business. Watched your video on various milks, got me wondering which milk would taste best with cold brew.
I assume you're asking about milk alternatives? We tested these in hot coffee (spoiler: Oat was the winner), but haven't specifically tested them in cold brew - apart from our own personal consumption.
@@SevenMilesCoffeeRoasters Have you tried ripple? it's like a pea milk of sorts. If you did, how did that compare with the oat?
Vietnamese iced coffee is my favorite. Cheers! ⬛️
My go-to iced coffee is ice, 1 shot espresso, half and half soy milk and water. Looks very aesthetic and tastes even better
Love the packaging design of your coffee. So clever to have a simple bag but with the pocket to slip in a card with info about the beans!
This helped SO much! First time I've made an iced coffee at home that didn't suck! :) Thanks!
I love coffee really much!!! ☕❤ Thanks for this video! 😍🥰🤩
I used a slightly darker roast in my cold filter brew and bought it back with milk+condensed milk+vanilla (you mentioned cold filter brew is better black, I don’t disagree, but if you want it sweeter I go slightly darker.
I would totally try the float. Fizzy iced coffees or cold brews always seemed strange to me but the float’s kind of interesting.
I love fruit juices for my cold coffees: orange/pineapple juice + cold brew (preferably coffee with fruity tones) + ice + honey + garnish with cinnamon stick, rosemary and a slice of caramelized orange. 🤤
Great Vid! I love a strong latte with ice nice and creamy because the milks heated and the ice cools it down !
Another sweetener that I enjoy using is orgeat. It really rounds out a cold brew concentrate with a nice almond flavour.
Couple notes for anyone that cares. He is spot on on the same amount of coffee half the amount of water. But he didn't mention using finer coffee grind, which is important so the lesser amount of water can extract the same flavor. Also while iced filter coffee is awesome i have found that just a small amount of high quality sugar (in the form of simple syrup) can really expand the flavor profile of the drink. I have no idea why that happens however.
Yessss thanks for featuring Vietnamese traditional condensed milk coffee!
I use maple syrup to sweeten. Maple lattes all year around and it mixes in well to the cold!
Thai ice coffe (or Vietnamese) is just perfection. And well of you are adding sweeteners I guess you can use even instant coffee
Because of reflux and insomnia, I gave up coffee. Then I tried cold. I use low acid decaf beans, fresh grind coarse, cold brew overnight. I add vanilla extract and condensed milk. I’m now back in coffee heaven.
if you like mint like me try adding mint to your milk and infuse it for an hour, then use in your iced coffee, made it by putting mint in my cold coffee instead of my water glass and i fell in love. You can also freeze mint in ice cubes
Medium roast Colombian espresso 20g fresh roasted the day before distributed evenly 30 second slow pre-infusion increase pressure to nine bar. Add 4 whole earth sweeteners mix. Pour over two large square cocktail 🧊 ice cubes in a bar glass. Fill to the top with milk and stir with a bar spoon. Delicious 🤤
I really like cold brew made with a great natural processed coffee so it has a nice fruity taste, like a nice natural Genji ethiopian.
agree. it's a killer combo 👌
Oh i love aithiopian.nigaraua guatemala brazilian..and notes of colombians and shape of costa rika.not all to gethera bud with right blend of ohuar taste
What's good way to get the beans are fresh for a longer time?
If you need to keep open bags of coffee for longer than a couple of weeks, we recommend freezing. The results of our tests are here: th-cam.com/video/PcQIIeaYmRE/w-d-xo.html
here is my favorite, albeit a bit complex, drink.
Oh and first, to make a simple syrup if you make it at a 2 parts sugar to 1 part water it will be shelf stable and doesn't need to be refrigerated.
Café Con Leche Flip
1oz (30ml) Mr Black Coffee Liquor
1oz (30ml) Black Strap Rum (or any young bottom shelf rum)
.75oz (22.5ml) Simple Syrup
.5oz (15ml) Heavy Cream
1 Egg Yolk
Dry shake hard
Shake with 1 large cube
Strain into glass
Grated Nutmeg Garnish
I already knew all of this but I still enjoyed the video bc of how straight forward and well explained everything was.
I love iced lattes; I generally use a mokka pot to yield my espresso (much cheaper device than a espresso machine) and pour over a full glass of ice with milk and a splash of creamer.
Depending on my weight goals, I might use different ratios of water or ice to milk, sweetened condensed milk, creamer, etc.
Thai iced coffee adds condensed milk and coconut cream, and that’s a great option too!!
the best 6 minutes and 54 seconds of my life.
We have kopi susu gula aren in indonesia, its a mix of ice, palm sugar, milk and coffee amazing refreshing
I use coffee cubes. Works great with or without half and half and flavored syrups.
A delicious and different iced coffee I've had once was with a bit of ice + bit of almond milk syrup + espresso.
I just tried the ice cream idea, idk why I never thought of that. It's so good and easy to make!
I just like my iced coffee black. I don't discriminate between different brands and price ranges. I just love strong coffee and adding ice to it since I live in a tropical country.
Who hurt you 🥺
My cold respite I use coffee ice cubes + hazelnut milk+ a shot of espresso
But i like the taste to be more coffee so i add the hazelnut milk as much as espresso
Its refreshing its easy to make
And delicious
Not the FUIC as an Aussie now living in the States I miss that so much.. I like your ideas on making Iced coffee for home, thanks will give them a try as a substitute lol.
My go-to iced coffee drink is an iced mocha: medium roast coffee brewed on a moka pot, poured into a cup with nice high quality chocolate syrup and mix, mix in whole milk, and pour it into another cup with ice that has been sitting in the freezer.
sounds tasty, haven't tried an iced mocha made with a Moka Pot
Haha really funny, it seems in USA it's normal to drink filter coffee? In Switzerland, only the grandmas drink filter coffe XD
yeah its cuz thats how most coffee machines make it
How do others make it then? In Finland the regular drip machine is how most people make it.
@@JasminMiettunen Ah really XD in Switzerland most people have a electronic machine where you put beans or pods (like the Nespresso machines)...
At home, freezing ice coffee cubes and put them with milk.
At cafe’s iced latte or mocha
I actually really like maple syrup for cold brew specifically... Maple syrup, milk, cinnamon, cocoa powder, 3shots of 1:5 cold brew.. Tastes like choccy milk, has like 400mg of caffeine.. wakes you right up..
Coffee is a very delicate thing, it reacts instantly with sugar, milk, water even temperature and ratio matters a lot
thanks for the video. after watching it, i get some idea. will try it out later; hopefully it will turn out good.
going to do some cold brew. chill it in the freezer.
when its time to enjoy the coffee, brew the ice filtered coffee with the frozen cold brew.
(diluted) cold brew, lavender-caramel simple syrup, + little splash of milk. i make my syrup with 1/4 cup brown sugar, 1/4 cup white sugar, handful of lavender, and 1/2 cup water (bring all to a boil, let simmer for an hour, let steep for two-three hours, strain, store in fridge.)
I add homemade caramel sauce to sweeten my iced or hot coffee. It tastes so much better than sugar.
caramel is sugar
Favorite type of iced coffee is the coffee I drink all year round: Freddo Espresso. I got so addicted to this coffee that I don't even drink hot coffee anymore. It is thick and has a great punch since it comes from a double espresso.
Gonna try the ice cube method...thanks