Iced Coffee

Warmer Weather is upon us and coffee may still be enjoyed, but as a cold beverage! Iced Coffee is a wonderful way to indentify the characteristics of your coffee. May we suggest using the Guatemala Bella Vista Estate. This is a favorite, as it takes well to cream and sugar and will bring out the chocolaty overtones of this wonderful coffee.


 

A common method for iced coffee is to use cold-filtered preperation. This method steeps the grounds in cold water for at least 12 hours (overnight), after which it can be strained and used at full strength. This method is preferred because it entails nothing more than adding coffee grounds to water the night before, and then filtering the brew o­n the morning of the day it is to be used. It is also said to produce a coffee with almost no acidity, an effect that many iced coffee drinkers prefer. The trick to iced coffee drinks is to make the coffee extra strength, at least 1 1/2 times as strong as usual, so when the ice melts, your coffee will not taste watered down.




Recipe: 96 oz. water (3 quarts)
3/4 lb. Guatemala Bella Vista Estate coffee, #9 grind.
In a 1-gallon container, pour 96 oz. cold water. Stir in 3/4 lb. of Guatemala Bella Vista Estate coffee at a coarse grind (#9). Make sure you have saturated all of the grounds. Coffee will form a crust o­n the top. Cover and let stand for 12-18 hours. Spoon off excess coffee grinds, then strain coffee product through a filter with a filter cone. Refrigerate. Yield: Approximately 70 oz. brewed coffee.