Iced Coffee 101: Roast on the Rocks

Iced coffee is a cool way to enjoy a traditionally hot beverage, but the mixture of a steaming brew with frosty cubes can have disastrous results. Sure you can always hit up the local Starbucks for quick fix, but curbing your craving through coffee houses can get expensive. Here we explore the three basic methods used to properly self-create an iced coffee drink without breaking the bank, or your belt loop.

The first method involves brewing the coffee at twice the normal strength, or perhaps three times, depending on roast and desired strength. The hot coffee may then be poured over ice. This method is the simplest and keeps the flavor of the coffee from becoming watered down by the ice.

Another common method is to create a concentrate using the Toddy Maker, which is commonly used at coffee houses. This method steeps a pound of ground coffee with a quarter of cold water for 10-12 hours to produce a low acidic concentrate. The mix can then be added to ice with cold water or milk. It may also be combined with hot water to create a very mellow coffee, perfect for those with sensitive stomachs. The Toddy Maker keeps the concentrate for a 7-10 day shelf life in the refrigerator and can be purchased for about 30 bucks online, or through gourmet vendors and some coffee houses.

The third method to iced coffee is the frappe, or blender drink. To achieve this beverage you can add either the double strength coffee or Toddy concentrate to ice and your sweetener of choice. Stick it in the blender and mix until desired consistency for a creamy coffee treat. Variations on this beverage may include the addition of chocolate, ice cream, milk, silken tofu, whipped cream or flavored syrups. If you're trying to watch your waistline keep the calories to a minimum by using artificial sweeteners and choosing your coffee compliments wisely.

As far as choosing the best bean goes, Ethiopian beans have a floral, summery-sweet flavor that goes well with iced coffee. Using milk or cream instead of water draws out the flavor best. I recommend adding a vanilla flavored soymilk or almond milk with a little Splenda.

Europeans commonly add orange or lemon peel and cloves. The key is to highlight the coffee taste, not mask it, so go easy on the additions and savor the flavor!

Source: Skip DuCharme, owner of Lakota Coffee in Columbia, MO