I have learned a new way to make my coffee.
All you need is:
1 Gallon warm water Less than 110F
1 Heaping cup course ground coffee dark roast works best
1 Gallon container
1 Metal coffee filter
something to scrape the used grounds off the container
I use a tap mounted Pur water filter.
Put grounds in your container dump in water, stir go to bed get up after about 10 hours filter and serve.
:yum: I drink about 2 gallons a day black, like most iced drinks you have to use a simple syrup to sweeten it.
Most YUMMY :yum: :yum:
Try it with about two or three tablespoons of condensed milk per glassful of it, with some ice cubes for chill. It's almost a milkshake, and is how Vietnamese iced coffee gets treated -- unless you're going with sweetened coffee and cream floated on it, which is the other way to make Vietnamese iced coffee.
If you don't want the cubes diluting it, you can always freeze some of the coffee, or the coffee with milk, condensed or regular-density.
The only time I ever tried iced coffee was from Wawa (a southeast PA & surrounding area convenience store/institution). I consider their coffee to be pretty good, but the iced version was just icky. I didn't even finish it.
mmmmmm...
Vietnamese iced coffee is the sweet gift of French Imperialism, that we can all receive!
To my tastes, you have the coffee cup with a thick layer of sweetened, condensed milk in the bottom of it, atop which sits a strainer/brewer. Once the coffee is done doing it's thing, you stir it up and pour it into a glass full to-the-top with ice cubes. It's the original crack.
I love iced coffee. I don't get too complex in how I make it. Just pour the fresh hot stuff over a glass full of ice and I get a bonus: that cool crackling sound of hot coffee melting ice. I live on the stuff.
The wawa I used to stop at was outside of Dover De. And I thought the coffee suked in general.
An ordinary dark-roast coffee is good a la Vietnamese, but for the full-on effect, served the way Flint describes where it takes long enough to drip through the gadget for you to sing "Anticipation," the coffee has to be espresso-roast, smoky and black as the Heart of Darkness.
Are we gettin' all Star-Bucky in here or what?
{I better take that back about "the other way to make Vietnamese iced coffee" -- that other way is Thai iced coffee. As tasty, but not so creamy-syrupy in the mouth.}
This isn't quite enough recipe to deserve starting its own thread and a pretty undersized thing to put in The Latest Recipe Thread, so I'm posting this with the caffeiniferous drinks.
Why oh why do we never get clever enough to use the ovenlike heat of a car in the summer sun to make up a batch of sun tea?
1 sun tea jar in good shape or other tight-closed container
8-10 tea bags or equivalent volume -- for 1-gallon tea jar
1 sunny day
1 100-120-degree F car interior. Set the jar low down and braced and you don't have to tend to it before you move the car.
If you want your tea right now, drink it hot.
So I went ahead and did that, using four sachets of Lipton Cold Brew. Works great.
For our next trick: figure out how to use a hot car interior's temps to charge a plug-in hybrid car's batteries!