Well we just got hit with some nice high 20's weather here in Vancouver. That's mid to high 80's for the metric holdouts I've started making short iced lattes in the morning. I find them to be such a nice treat! Pull straight into a tumbler filled with ice and then pour a little milk over top. Great way to start a hot day!

Anyone else making cold drinks?

Double shot over ice.....simple. Or, for those hot lazy weekend afternoons an iced corretto

My favourite cold drink for the summer:
Take 200ml mild orange juice with lots of ice and gently pour an espresso on the top of it. That's it.
The coffee will form a nice layer on the top of the orange juice, but it should be stirred before drinking.
Do not use robusta for the espresso! I suggest to use african arabicas. I prefer Rwandan or Tanzanian beans for this drink. Enjoy!

huh, that sounds really interesting, I'm gonna have to give that a go as it's been record heat for us and in the 30's for the last week and a half.

SiD- wrote:My favourite cold drink for the summer:
Take 200ml mild orange juice with lots of ice and gently pour an espresso on the top of it. That's it.
The coffee will form a nice layer on the top of the orange juice, but it should be stirred before drinking.
Do not use robusta for the espresso! I suggest to use african arabicas. I prefer Rwandan or Tanzanian beans for this drink. Enjoy!

Trying this tomorrow! It's either going to be awesome or SiD is having a laugh with his buddies, "Hey guys, guess what I just made a bunch of HB'ers do!"

If this actually works, the next step will involve vodka!

Out here in Southern California it can be too hot even for iced milk drinks, so to beat the heat I'll usually do a double americano on ice.

The orange juice and espresso could be really good during breakfast before the heat really starts up. I do like having OJ and coffee one after the other, why not mix!

I make a cold Macchiato by whipping a couple of ounces of cold whole milk with one of those Spring ended milk frothers and then adding a double shot of espresso with a pinch of Stevia in it! It's cool and delicious!

Kirk

= win

And I just don't like cold espressi... neither straight shots over ice nor the iced americani.
Straight hot shots work best for me during the heat waves. Another option is yerbamate, prepared traditionally.

Btw, what's up? is it global? we have tremendous heat here in Europe too.

nixter wrote:Well we just got hit with some nice high 20's weather here in Vancouver. That's mid to high 80's for the metric holdouts I've started making short iced lattes in the morning. I find them to be such a nice treat! Pull straight into a tumbler filled with ice and then pour a little milk over top. Great way to start a hot day!

Anyone else making cold drinks?

I wonder if Nick Cho is making any? http://www.washingtonpost.com/wp-dyn/co...02018.html

Ultimately, it's just coffee...

For the sake of this thread I will reserve my thoughts on that one.

When you pour it over ice, it creates a certain acidic reaction that makes the drink sour

I have not experienced this but I have been very curious as to the chemical reactions that happen from changing the temperature of a coffee so dramatically. I have become fond of doing a bypass brew by using a higher brew ratio in my pour over and putting a few ice cubes in the glass and have been pleased with the results, but I cant help but wonder what kind of reactions are happening in the cup. I have been very interested in how much of a difference there is letting a coffee cool naturally to room temp or immediately shocking it down to a cooler temp. Any ideas?

I don't know what the reactions are, but I wanted to mention something about it. The coffee shop I started working at recently makes iced lattes and Americanos by pulling the espresso into a shot glass and adding a bit of water or milk, respectively, to cool it slowly. Only after that is it poured over ice. I did a blind taste test today since this thread had me thinking about it, and the difference was clear. The shot pulled directly over ice was intensely sour, while the one that had water added first was much less bright and became more palatable. I recommend giving it a try. I've been enjoying espresso with some half & half over ice greatly this way over the last couple of months.

I absolutely agree that espresso pulled directly over ice creates a sourness I personally dislike as well. It's even apparent when pulled directly over ice cream. I usually make my americano or iced milk coffee by adding the liquid to the espresso and then adding ice. Though recently I have tried adding the espresso to iced liquid slowly. With an americano this works out ok, but with milk it tends to need a lot of stirring.

kupe wrote:adding a bit of water or milk, respectively, to cool it slowly

Like tempering eggs to keep them from curdling. That is a great idea and it makes perfect sense. If you need to change the temperature quickly this sounds like the best way to do it. I have not had shots over ice but I will definitely try this tempering idea. Thanks.

bernie wrote:I wonder if Nick Cho is making any? http://www.washingtonpost.com/wp-dyn/co...02018.html

We had a discussion thread over this when it happened, here: http://www.home-barista.com/knockbox/aggressive-qa-by-barista-t7478-20.htm

And the best informative post of it all is that one: how to make iced americano - Murky quote
... but still, having tried it, I prefer my coffee hot! If I want to cool down, then I can have cold mineral water, or juice. Or beer if I want a cold beer - take wheat weiss honey beer as example - it tastes good just slightly cool, not cold...

My wife and I tried the espresso and OJ on ice. IMHO, it was . . . drinkable, but my wife made a face when she tasted it. I like to be open to new things, and so does my wife, but this was OK, not something I'd do again.

While we lived in Thailand, they used to make Iced Coffee's and they were fabulous. The process was very similar to Vietnamese Iced Coffee, with condensed milk, but it was never with espresso. I might have to try my aeropress with some condensed milk on ice and see if I can mimic those fantastic coffee's we had in Asia (going to fleabay now to see if I can find some Vietnamese iced coffee presses) - 35c today

I too tried the espresso over OJ. The first sip made me wince a little. However by the 2nd or 3rd sip I couldn't really detect the espresso! It just tasted like slightly bitter OJ, but in a good way. I would try this again with a lighter espresso and fresh squeezed OJ. Packaged OJ even if not from concentrate always tastes slightly bitter to me. Perhaps I would ad the OJ slowly to the espresso then add ice as per above.

When I make any kind of chilled coffee drink I prepare the coffee or espresso an hour or so ahead of time then let it cool to room temperature. Putting coffee or espresso directly into something cold will shock the coffee and precipitate the solids out of solution. Ever made hot tea then dumped in some ice and it suddenly gets cloudy, same thing with coffee. That shock will tend to make the drink bitter and astringent. Let it cool slowly then make your iced drink.

I wish it was 20C here. Last week we hit 105, that is 40.5C with a heat index of 115. Unheard of temperatures for Philly.

Now coffee ice cream is another tricky thing to make. You cannot just dump coffee into ice cream mix. I spent a summer getting the recipe down. Better than anything you will get at a store.