You are not signed in (Login or Join Free)   |   Help
Sploofus Trivia
Trivia GamesCommunityLeaderboardsTournaments
NOTICE: Sploofus is closing May 31st.    Click here for more details

You are here:  Home  >>  Chat Forums  >>    >>  View Chat Message

View Chat Message

Pages:  1    

Rnmorg  (Level: 128.2 - Posts: 689)
Tue, 8th Jul '08 5:23 PM


I used to drink a LOT of hot brewed coffee...I mean a LOT. I'd fill 2 32 oz jumbo mugs just to drive in to work each day! Recently, I had to cut my consumption WAY back because of terrible acid reflux. I mixed half coffee/half cocoa, but it didn't make any difference; I just had to quit. Then, I tried iced coffee and realized my problem was that I couldn't tolerate hot liquid, not necessarily the coffee itself! I was buying it at McDs and Dunkin's and the cost was racking up to $5 and up daily, so I decided to try to figure a way to make it at home. Previous experiments at home were DISASTROUS. Just pouring regular coffee over ice tasted disgusting! So, I did a LOT of research online and developed my own formula for nearly perfect vanilla iced coffee. I welcome any ideas or suggestions to streamline the process!

First, make simple syrup. This is ridiculously easy! Bring equal parts sugar and water to a boil then put aside to cool. If you like flavoring, add a teaspoon or two when you mix the sugar and water in the pan. I do about 2c sugar, 2c water and 2 tsp vanilla at a time. Then, I pour it in a glass jar and put it in the fridge.

For the coffee part, you can do this two ways. First, if you are very sensitive to the acids in coffee, you can do a cold brew. Use a 64 oz container, add about 4 Tbsp ground coffee (fresh ground is best, but regular will do) into the bottom and fill the rest up with water. Put it in the fridge and let sit for about 12-16 hours. When it is 'done' just strain out the coffee grounds and store your coffee in the container itself. This does make a very nice mild coffee, but is kind of a pain in the ass to do every other day or so.
If you really don't care, just brew a regular 10 cup coffee using about 5-6 scoops of ground coffee. Take it off the heat immediately after it is done, set aside to cool, then store in the fridge. I've kept the same container and just kept adding into it with no noticeable (to me) deficit in taste for several days at a time.

Next, you'll want to make a tray of iced coffee cubes. Pretty self explanatory.

When you go to make your coffee, put your cubes in the glass first, then the cold coffee and mix slightly. Add your simple syrup to taste, THEN cream last. (The cream will stick to the ice cubes if you add your cream first. GROSS!) Stir, taste, adjust as necessary. Sip with a straw!

Bushyfox  (Level: 174.4 - Posts: 2402)
Sun, 13th Jul '08 2:30 AM

How would an instant-coffee version of that go?
You could make your solution of instant coffee to the desired strength with just-enough boiling water to dissolve the granules, then add icy-cold milk and ice-cubes from your previous effort's leftovers..??

I'd be kinda inclined to let those aforementioned ice-cubes be just barely frozen, then put the whole shebang into the blender to crush the cubes, and get the whole thing thick and frothy.

....Whatcha think??


Rnmorg  (Level: 128.2 - Posts: 689)
Thu, 17th Jul '08 11:08 PM

Bev: The instant coffee would go just about like that...what I have seen is to dilute the coffee in just warm enough water to dissolve it, then pour it over the cubes. I don't like a "frappe" consistency, but I think blending the cubes and the coffee would work out fine (and maybe a scoop of ice cream instead of the cream...YUM!!) In order for it to maintain the icy coldness once blended I'd go ahead and let the cubes freeze as solid as possible since they are STILL not as solid as water cubes when fully frozen.

Bushyfox  (Level: 174.4 - Posts: 2402)
Sun, 20th Jul '08 3:28 AM

I totally the ice-cream idea......but would havta opt for the lo-fat variety. I have to report that my waistline has been turning into a wasteland for the past year or so!

Cheers, Bev

Summertime  (Level: 115.7 - Posts: 1123)
Sat, 26th Jul '08 11:43 AM

Great recipe and perfect timing with the hot days now and through September!

If I may just add a thought...I am fanactical over the brewing of a fault in some's opinion. I will not drink, because I cannot stand, the taste of coffee over five minutes old...the absolute maximum of tolerance for me.

I've poured out a lot of undrunk coffee before I started brewing one cup at a fully rounded tablespoon of freshly ground coffee beans to 12 ounces of water...not for the faint of heart , you will be lost in the fragrance!

Now, I will brew enough for a couple of glasses as well as for the tray of cubes! Great money saving idea as more stops for a $3-$4 dollar 12 ounce cup of flavored coffee! Thanks for sharing your creation...the kitchen is a grand place, wouldn't you agree? Deedee

Rnmorg  (Level: 128.2 - Posts: 689)
Tue, 29th Jul '08 2:41 PM

I should probably append that, when I'm in a hurry or have run out, I've cut my routine back to brewing the coffee extra strong and using regular ice (I like to crunch regular ice when the drink is gone!) and adding french vanilla creamer instead of the simple syrup and cream and it's still pretty good! I'll have to try your coffee ratio, Deedee!

Bigbird  (Level: 250.3 - Posts: 3348)
Fri, 1st Aug '08 7:28 AM

I dunno - seems like a lot of extra work. I love iced coffee. So I make a full pot (12 cups) each time I make coffee, maybe drink 2 hot, and put the rest in the refrigerator.

I should add that I am totally decaffeinated, so I realize some don't consider it coffee - but I think they taste the same.

At the moment, I am partial to a mix of hazelnut and vanilla. So... four ice cubes, 2 packets of Splenda, fill up my large sippy cup with iced coffee, add a couple of ounces of 1% milk, and I am good to go. Feels like I am drinking dessert.

Toledosugar  (Level: 51.4 - Posts: 279)
Fri, 1st Aug '08 9:33 PM

I want my coffee, hot - hi-test - no flavorings. I guess you would call that a purist.

Donleigh  (Level: 156.4 - Posts: 5464)
Sat, 2nd Aug '08 12:29 PM

If someone is going to put anything in my coffee it better have some alcohol content to it. I want my coffee hot first thing in the morning and that's it.

Fudypatootie  (Level: 207.0 - Posts: 1302)
Thu, 28th Aug '08 12:29 AM

I recently had some really good Thai iced coffee. It was made from a mix, but I searched allrecipes and a few others and experimented and came up with this:

Brew yourself some strong coffee, but put a little cardamom in the basket with the grounds before starting up the machine. When it's done, sweeten as desired (I use 3 Splenda with this as I like it a little sweeter than my usual) and then add half and half until very light colored. Add ice if desired or needed. This is really good both hot and cold.

Note: Some recipes call for cinnamon but I didn't think it tasted like the mix with that spice. Also, some of the recipes called for evaporated milk instead of 1/2 & 1/2, but I like the cooling aspect of the latter.

Play around with the amounts until you find your favorite. Hope you enjoy!

Summertime  (Level: 115.7 - Posts: 1123)
Thu, 28th Aug '08 6:09 AM

Thai coffee is the best and very popular in California. I had posted the recipe elsewhere with a picture...little response, but as you know Judy...people don't know what they're missing by not giving it a try! Thanks for bringing it back to the forefront...I shall have it today! Deedee

Zeedee  (Level: 235.6 - Posts: 1088)
Sun, 31st Aug '08 4:28 PM

In Saudi Arabia, coffee is always brewed with cardamom (unless you ask for "American" coffee or Turkish coffee). I love it. It is served hot in little glasses (so it doesn't really fit this thread, but now you have me thinking about it) with a plate of dates. The coffee itself is not sweetened. You take a bite of a date and hold it in your mouth when you sip the coffee to sweeten it. [I'm smiling just remembering. The dates here are just not the same. Those would melt in your mouth like a lump of brown sugar.]

Pages:  1    

Copyright © 2003-2017 Sploofus Holdings LLC.  All rights reserved.
Legal Notice & Privacy Statement  |  Link to Sploofus