Wednesday, June 09, 2004


australian iced coffee

since it's going to be about 95 degrees f. today in new york, i'm presenting this ripped straight from the pages of alt.coffee -- a fantastic recipe provided by one of bccy's heros, ozzie coffeeman alan frew:

"iced coffee

  1. Brew strong Costa Rica Tarrazu in a vac pot at a ratio of 100g [note: approx. 3.6 oz.] of medium ground coffee per litre [note: approx. 32 oz.] of brew water, 'up' time 2 minutes.
    [note: this is roughly 'double strength' coffee, according to scaa chief ted lingle's brewing control chart.]
  2. Chill resultant brew in sealed glass container at 2C [note: approx. 35 degrees f., but at home most of us just have our fridges at about 50 degrees f] for 12 hours.
  3. Serve in chilled 400ml [note: approx. 14 oz. tall] glass with 1 scoop vanilla ice cream and 100ml [note: approx. 1/3 cup] cold whole milk, sugar syrup on the side.

I know it's not 'American' iced coffee but it certainly passes current in the rest of the world. . .

--

Alan
Coffee for Connoisseurs"

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