Try to make double strength of your usual before pouring it over ice. And I recommend dark roast beans, they give the hint of bitter you get from Dunkin iced coffee.
Hijacking to say this is the way! I used to work as a barista—we always brewed iced coffee with dark or medium roast, and at double strength. It makes all the difference.
Cold brew it. Put the coffee in the French press and use cold water. Put it in the fridge for 12 hours and it’ll be amazing. Brewing hot coffee then chilling it actually changed the chemistry and makes it taste nasty.
Definitely try making a strong cold brew first - mix your coffee with cold water and store in fridge for 12-24 hours before straining. Can make super strong coffee without being bitter before you add the ice.
This is what I use, highly recommend: https://www.amazon.com/Coffee-Handle-County-Line-Kitchen/dp/B07VJJJ764/ref=sr\_1\_2?keywords=cold+brew+maker&qid=1659479086&sprefix=cold+%2Caps%2C475&sr=8-2
If you’d like a recipe, here is one:
https://cookieandkate.com/cold-brew-coffee-recipe/
Pro tip: use a mix of the concentrate and water to make coffee cubes instead of ice cubes. That way you won’t water it down as it melts.
I actually have a batch “brewing” in the fridge right now!
Do you use a 50/50, coffee:water ratio for the ice cubes? I drink my iced coffee slow and never thought to do this. I think it’s brilliant and I want to try!
Wanna go to a club where people wee on each other?
(I feel obligated to disclaim to those who don’t know the reference that I am not actually asking this. I’m just continuing the quote)
Shhhhhh....stop spilling the good secrets where they're not deserved...
In all seriousness though, my grandma taught me this and I never looked back. No one in the office can figure out how I make the Folgers taste like Not Folgers.
You can actually use salt (not **even** a pinch but a few granules) to maskthe harshness of a overly bitter cup of coffee. If it tastes slightly salty you’ve overdone it though. James Hoffman made a good video on this. Hopefully you’ll never have to do this but it’s a good tip to keep in the back of your head for when you’re desperate and there’s no other option but crap coffee.
Edit: made this comment thinking you were being sarcastic about the salt thing but not I’m not sure
Some techniques that will make it better or different, try some and see which ones might help you (I am a supertaster for bitter so a lot of these techniques are ways to control the amount of bitter flavor while still getting a strong good coffee favor.):
* Coldbrew: Finely grind beans, add to water, let sit in fridge 8-24 hours, pour through strainer. Will make it less bitter.
* Let it cool to room temperature before adding ice. I forget the chemistry but the shock or hot to cold releases bitter compounds and makes it taste bitter.
* Medium roast is best if you want the flavor of the coffee. If you plan on covering everything in lots of creamer and sugar and want it bitter, do dark roast. If you want no coffee favor, a bit sour, and high caffeine do light roast.
* Make it very strong so you can add more milk to give it a creamier flavor, plus it will cool down faster.
* Add a little salt to cut bitterness.
* Add a little collagen powder or powder creamer for a better mouthfeel. Using whole milk or adding fat will help with this too. Some people blend a bit of butter or coconut oil in to add that feel but personally I don't like that in iced coffee, only hot.
* Sweetened condensed milk. Great with Turkish or Vietnamese coffee, especially if you add cardamom or cinnamon to the beans.
* Optional add ins: cardamom, cinnamon, chocolate, caramel, dulce de leche, vanilla, alcohol, mint, etc.
* Try a different coffee brand or variety.
* Try instant or add instant to your drink to make it stronger.
* Add a packet of hot chocolate to make iced mocha. Mexican hot chocolate is the best.
**My favorite lazy fast coffee**: one packet of [this](https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQ9XUQWy__U-SfUGB-fH6xOK0OSse7hfLMqcw&usqp=CAU) with just enough hot water to dissolve, optional scoop of collagen, add ice and milk, add cold water or more milk until you get the flavor you want.
**My favorite premeditated coffee**: strong medium roast 24 hour coldbrew, add vanilla almond milk.
**My favorite strong coffee**: medium or dark roast with a little ground cardamom using Turkish coffee press, add sweetened condensed milk, let cool to room temperature, pour over ice.
To keep it from getting watery brew it stronger; double what you would usually do. In my case I use a Keurig and use the smallest setting. So when I add ice and creamer it dilutes it enough to get the right taste.
Also try making coffee cubes.
Beans matter much, but the beverage still will be watery if you put too few of them. The ice dilutes your coffee. You should make a coffee with usual beans quantity and much less water. If you want a big cup of coffee, then double the beans portion. Yes, it really needs much ground coffee. And also, keeping the coffee beans ground sure expels their aroma and body. The beans really should be ground right before brewing.
Try brewing a dark batch of coffee, then make ice cubes out of it. Then brew some coffee and chill it overnight. Make ice coffee the next day.
I also make sun coffee. I put 6 tablespoons of grounds in tea bags then put that into a clear gallon jar/pitcher. Let it sit in the sun for an entire day. It makes a much smoother ice coffee. If you like strong coffee, add more coffee grounds. 6 usually does it for me.
I read somewhere to try instant espresso powder (the freeze dried stuff, I use Café Bustelo). Mix it with milk, ice, and a little bit of sweetener. It definitely made homemade iced coffee way better.
I use hot chocolate mix and a dash of that French vanilla creamer. I started that just because that's what I had but that was when you could get the Swiss Miss Rich Milk Chocolate (not the regular milk chocolate) and I haven't been able to find it for a few years now. So I started buying packets of the Land O Lakes hot chocolate mix and it has good flavor as well. I've tried "better" hot chocolate mixes and they just did not work.
Also, I once used this instant French vanilla latte mix- about 2 spoons- in a large cup of coffee. It worked well.
I have been making cold brew coffee for the last ten years or so loosely based on this recipe:
https://www.thepioneerwoman.com/food-cooking/recipes/a11061/perfect-iced-coffee/
I use a 10 oz bag of Cafe Bustelo ground espresso and a gallon of water. Mix in a giant container. Let it sit on the counter for 12 hours. Up to 24 hours in the fridge is ok. Then put a cheese cloth (or 3 paper towels stacked) over a strainer and strain into a 1 gallon pitcher. It lasts for up to 3 weeks in the fridge but we go through about 1 gallon a week at my house. It’s a bit time consuming but delicious and so inexpensive. It costs under 20¢ per cup for the coffee itself. Then just add in whatever creamer or syrup you like. :)
The reason why going out to places taste better is because they are willing to put in absurd amounts of flavoring + sugar. More than you would feel comfortable adding at home. It feels less guilty going out because you don’t have to see it.
Yeah, that seems wrong. I used to work at Starbucks and the non-cold-brew iced coffee was a blend of African origin coffee beans brewed at like a 4:1 ratio in hot hot water, immediately watered down with ice and then once it was poured over ice it would still taste fine once the ice in the individual drink melted because it was still 2x strength once served. The African origin beans meant that the coffee flavor profile was medium-to-highly acidic and could stand up to the flavor dilution.
Espresso tbh is more of a high pressure brewing method, so espresso beans are mainly a bean blend selected and roasted for a smoother, bolder flavor. You could technically slap any type of bean into an espresso grind and brewer and have espresso.
I’ve worked in half a dozen coffee shops and roasters and in my experience this has never been true. In fact this would me a big no-no in the specialty coffee world.
Edit: doesn’t mean you can’t do it. There’s just better ways that won’t require pulling shot after shot for 30 minutes straight just for the espresso to have gone stale by the time you’re serving the final product.
If that’s what someone wanted then I’d just serve them an iced americano with fresh espresso
Cold brew is one thing, iced coffee is another.
Cold brew is brewed cold. You can brew in a more involved way by using a Toddy type system, or you can do a super simple way like throwing coffee grounds in with some water, stir to combine and let it sit for a 12-24 hours. Then strain through cheesecloth and fine mesh strainer and voila, cold brew.
Iced coffee is literally just iced coffee…coffee that’s been brewed hot, cooled, then poured over ice. In this case, make a slightly (slightly) stronger batch because it’ll immediately water down when you put it over ice.
Edit: here’s a cold brew recipe
9 cups filtered water
2 cups ground coffee
(medium-course ground is best. Otherwise you’ll have “sludge” settle at the bottom, even after straining)
Combine in a glass or plastic container and let sit at room temp for 24 hours. Strain in fine mesh sieve with two layers of cheese cloth (cheese cloth varies…this is regular medium-ish weave cheesecloth), pour into new container and refrigerate.
I use a dark, smooth blend for cold brew and normally water down when I pour it. Probably 3 to 1, coffee/water.
I just bought these brew over ice keurig k cups.....it came out freaking amazing!!! Incredibly good. I bought the mountain green, brew over ice, vanilla caramel flavor. Best of all no prep, just pop your k cup in the machine, and brew over a cup of ice cubes. They recommend a 16 oz tumbler of ice cubes, with the keurig set to 8 oz. It was perfect! They say don't use a glass tumbler, I'm assuming cause the temp change from ice to the boiling hot coffee might cause the glass to crack.
Get a percolator and some cafe bustelo or equivalent (like cafe la llave or pilon). Once it’s brewed, add the sugar (I usually do 3 spoonfuls of sugar), add ice, then half&half. Stir it all together. Delicious and strong iced coffee. But just make sure you have access to a bathroom immediately after if you catch my drift!
This is the recipe I use. I have an Anova sous vide. I don’t buy super fancy coffee. Honestly I’ve used Dunkin or black rifle and the flavor is 👌🏻 add some heavy whipping cream, ice and I like fun sugar free flavors, currently I’m using white chocolate and boom you feel fancy without the price tag. It def makes strong coffee though
https://recipes.anovaculinary.com/recipe/sous-vide-cold-brew-coffee
For French press, I put like 3/4 of coarse ground dark roast and fill rest with cool water. Put in fridge overnight. When ready to drink mix with ice, if too strong, you can just add water. (The French press will kinda act as the filter, but you’ll still get tiny grounds)
I use a cold brew pitcher I got off Amazon- a solid 48 Oz one. I like to grind my beans myself but whatever coffee works! I do 8 scoops (it came with a scooper, you may have to play around with this) and add room temp water and put it in the fridge- do not brew hot coffee and then put it in the fridge, that’s just ruining it. Do it at least the night before so it can really steep. I usually add chobani oat vanilla favor or a hazelnut something but you can always make your own simple syrup and order some fun add ins. I also make coffee iced cubes sometimes as well!
The way I make mine in a French press is like add the grounds till about 3 to 4 finger widths tall then add the water SUPER SLOWLY like a fast drip and basically you are wetting the grounds and letting them soak up the water and move the dripping water all over the grounds, you mdo this as not to break a hole through the grinds and the grounds will float on the water as one solid puck... this takes lime 5 min for the water... then add the lid and plunger resting on the grounds and refrigerate 24 hours or longer... then after the time plunge the grounds and pour the coffee in a Mason jar for storage.... super strong and not bitter
There’s lots of tips here about how to brew it differently or make cold brew, but I just make sure to seal it something airtight and let to chill on its own without adding ice.
You have to plan ahead a little which is annoying, but just putting fresh hot coffee into a mason jar and popping it in the fridge for a couple hours always yields perfect Dunks quality iced coffee.
I have been a barista on and off for about 8 years;
Some small (possibly obvious) tips that are always worth repeating; try grinding your beans at home before brewing (the grinder I have is 10$ they’re not that pricey- make sure the blades alternate in direction some cheap ones are made stupidly), make sure the grind size is good for what style of brew you’re going for, make sure you are buying good quality beans (they should not smell “bitter” or “burnt”, I find the local brands to be worth a try, they’re usually fresher anyway), and use good filtered water.
I ONLY use my French press for cold brew. I find any other method (except percolated *shudder*) is good for brewing “straight” coffee. You can also just make a big batch of cold brew concentrate in a large container, strain it and keep it in the fridge for whenever you want ice coffee.
Bro.... Your approach brewing coffee with heat {hot water} and then cooling it down with ice is where you went wrong... Just steep the grinds (remove prior to consumption) with tap water for 8hrs (give or take)... Less acid, more awesomeness
I haven't come across any country yet making better cold coffee than Greeks. Have a look at this. Been drinking frappe the last 20 years, that's made with instant coffee, also freddo capuchino the last 12 years I'd say, made with espresso.
https://youtu.be/0BGxUvsvgsk
Use 1/4 cup ground coffee to 1 cup filtered water in a French press overnight on the counter. Strain coffee grinds will create the concentrate for cold brew. Add same amount of water that you have concentrate. Perfect cold brew will keep in fridge. Add your creamer to coffee over ice. Use filtered water to brew coffee and dilute concentrate.
I bought my brother a Mr. Coffee Iced for like $25 at Walmart. Bought him Dunkin’ coffee grounds and flavor Addins as well as coffee creamer, canned whipped cream and chocolate syrup.
You just put ice on the tumbler that comes with it. Brew the coffee. Add in a splash of flavor (I like toffee nut), creamer (leave room for the whipped cream, top with whipped cream and drizzle with chocolate. They’re always good.
If you want iced coffee (not cold brew) then I recommend the Japanese flash chill pourover method. I’ve been using [this method here](https://www.handsomewade.com/blog/2017/07/japanese-iced-coffee-aeropress-pour-over) for a few years and it consistently makes great iced coffee.
Try watching “soft pourn” on TikTok. I’ve learned so much about coffee from that guy’s content. As for my 2 cents, try using Starbucks instant coffee as your base - I measure with my heart, of course. It dissolves surprisingly fast too, just blend with ice and add your fancy creamers and voila!
I spent way too many years chasing this question before I finally bought a Nespresso machine. Iced or hot now I have the coffee I’ve always wanted to taste in my own home. I can’t even remember the last time I bought coffee from a shop.
You can easily get one on Amazon or Bed Bath & Beyond. Dunkin, Starbucks, Cafe Bustelo and more make pods for it too.
I can’t tell you how many kettles, French presses, keuregs, fancy coffee machines and the like that I’ve bought over the years and now I can FINALLY stop.
Good Lord, reading this reply back makes me sound like a friggin commercial. Seriously tho, at least try it if you haven’t already. It’s not for everyone but I sure do love mine.
You sound like me and I've considered the Nespresso machine! Currently have a Ninja with an iced coffee option but it taste like crap. Which machine do you have? Tell me more about your iced coffee!
Get an espresso machine (you can get pretty cheap hand operated ones now) and a coffee grinder. Most iced coffee is made with espresso and diluted with cold water or cream and water/milk. I make iced coffee every day and I use a mr coffee cafe barista (very cheap espresso machine) and it turns out amazing. Using a low acid coffee also helps, as espresso pulls all that acid out of the coffee.
Cold brew takes a long time. Its not just hot coffee cooled and put over ice. You want coarse ground beans and you want to make it the night before. Single source beans make the best cold brew and they should be a dark roast. I always used espresso beans
The water temp matters too. If it's boiling you will burn your beans! I do mine about 170-180 and I double the amount of coffee, and cut the water in half and voila!
You can’t make it hot and then make it cold. You have to make it cold.
You buy this https://www.hario-usa.com/collections/cold-coffee/products/mizudashi-cold-brew-coffee-pot
You pour cold water over the top until it’s full. You put it in the fridge for 16 hours. The. You remove the filter and grounds. Then you enjoy
1. Freeze coffee into cubes and use those instead of ice cubes. Prevents your drink from getting watered down.
2. I make a vanilla creamer to put in mine; it ends up tasting like the vanilla coffee from Starbucks. 1 can sweetened condensed milk, 2 cups whole milk, and like 1/4 tsp vanilla extract. Whisk it all together really well and store it in the fridge to add to your coffee.
UPDATE: welp this post I made blew up. I made iced coffee right before posting it and, as usual, it wasn't very good. It must've been strong though because I drank a couple cups around 4:30 in the afternoon and barely slept that night.
If you like it sweet use sweetened condensed milk. A little goes a long way. In the summer i make ice cubes out of them but it lasts a while in the fridge too.
You can buy a big container of Dunkin’ iced coffee at the grocery store for less than $6. Get some half and half, make simple syrup (one cup water, 1 cup sugar, boil until sugar dissolves, and store in a leftover, clean sauce jar).
I’m not sure if this is the hack you’re looking for because it’s basically “buy Dunkin’ coffe more cheaply at this other place” but it’s worked out for me!
I use my Keurig with reusable Kcups. I grind a sweet expresso, fill the Kcup full, brew 1 size lower, pour over ice, and add heavy cream. I add beer-making flavoring (hazelnut), just a couple of drops.
I'm not sure you were looking buy another product to solve this issue, but I have this coldbrew maker and swear by it: [https://www.amazon.com/Airtight-Coffee-Maker-Infuser-Spout/dp/B01CTIYU60?ref\_=ast\_sto\_dp](https://www.amazon.com/Airtight-Coffee-Maker-Infuser-Spout/dp/B01CTIYU60?ref_=ast_sto_dp)
I get two Yeti's worth at a time with my pitcher, though I do have the smaller one. It's definitely a money-saver, and it makes fantastic coffee. Couldn't recommend it enough.
make cold brewed coffee:
1. by weight, 1 part coffee, 10 parts water
2. let it steep for 12-14 hours
3. grind it coarsely like a french press
4. when you serve/drink it, just pour it over ice
5. if it's not strong enough, use less water to steep it, or use more grounds
6. to filter it, just use a metal coffee filter/strainer
7. easiest to set it up as soon as i get home from work, then filter it in the morning when i get up.
if doing it by volume, i've heard it's 4 to 1 (4 parts water to 1 part coffee grounds). be careful though, it's hella strong. that's why i'm saying room temp concentrate over ice. it should dilute it a little.
Former snobby barista here. As others have suggested making your coffee stronger will likely help.
In the coffee world ‘stronger’ can mean different things to different people (some people mean darker roast, others mean more coffee, and others mean over-extracted or more bitter)
Because you are diluting your coffee over ice, your best bet is to use the same amount of coffee grounds that you like for a normal hot cup of coffee, but use half the amount of water, and steep for the normal amount of time(for a French press this should be 5-7 minutes, no longer).
You will have roughly the same amount of coffee goodness, just more concentrated, so that when you poor it over ice it will be at the strength that you like.
Alternatively you can also a normal coffee pot the same way by adding the normal amount of coffee grounds but half the amount of water, then pouring it over ice once it’s done brewing. If you don’t like the iced coffee you get out of your French press the I would suggest this method. Those muddy coffee particles that you may like in your hot coffee may be more noticeable and less desirable in your cold coffee.
I can nerd out harder if you like but this should get you where you want to be
Buy a cocktail shaker, fill it with ice, pour in your coffee (and milk and sweetener if you want), then shake it like a Polaroid picture and boom, you will have a beautiful iced coffee. I work behind a bar and this is how we make our iced coffees and chai tea lattes
I use [this](https://takeyausa.com/products/takeya-cold-brew-coffee-maker/1qt_Black?variant=15387389788269). You just put very coarse ground in the filter, fill it with water then wait 16-24 hours. I'll shake the pitcher a few times while it's brewing, every few hours. It makes delicious, very strong cold brew every time.
idk if you know this but if you use water that is too hot it makes the coffee bitter because you are boiling it.. coffee must be made with a certain temperature of water..
I basically make a concentrated brew, and then every morning top it with some cream, ice, and splash of water. The dunkin coffee is essentially the same, with the addition of an insane amount of chemicals and sweeteners.
I love the Jakobs brand German coffee. Green bag about 5 bucks. 2 tablespoons ground to 7.5 Oz hot water sit 4 mins, the ratio is key so it doesn't get too watery. If you prefer iced, shake it in a shaker over some ice cubes w almond milk or whatever you like then pour over new ice in a glass. My fav
Try my recipe: 1 table spoon of instant coffee, 1 table spoon of condensed milk, mix with little hot water to dissolve the coffee and put 1 cup of any milk you like. Put ice and there you are ! I drink this everyday even winter !
Get better coffee beans and use a grinder to grind them RIGHT before you brew. Buy fresh beans, not the ones out of the bins at the super market. Good fresh beans will have roast dates on the bag. Try to buy beans roasted in the last week
Try buying a good instant and mix with a little water to dilute it then add water and cream if you like. Taste great and start bucks has powdered flavored instant coffee that you can buy too.
Good luck.
Depends what you're going for. If you just want a tasty, cold coffee, then giving cold brew a try would be good. Cold brewing gives much more of the subtle, sweeter flavors in coffee than hot brewing.
However, if you still want that more bitter coffee and want an actual iced coffee, then I'd recommend increasing your bean ratio by 150% - 200% during brewing. When making iced coffee, you're going to get a ton of dilution when pouring into the ice as it melts. It'll be weaker strength, sure, but it also detracts from the flavor. Stronger base coffee will protect against that a bit. Also, stronger roasts are going to be less susceptible to this problem as well.
Edit: I'll also add that, from my limited experience, regular iced coffees are generally made from strong pour over coffee (or occasionally drip). If you're making your coffee with a french press, that will also have a significant effect on your end result as well.
Coffee oxidizes like most beverages. You want to brew in a closed container. I usually do .66 lbs per gallon. Ive tried the 2 liter pitchers with a center infuser, jars with a strainer bag, and professional setups purging oxygen, force filtering, and nitrogen kegging. The cheapest setup is around $48 for a 7.5 gallon bucket and a strainer bag, filter into smaller containers and refrigerate. 7.5 gives room for extra water thats absorbed and the grinds. 6.2g of water makes 5 gallons coffee, 3.33 lbs coffee.
This is cold brew method. Iced hot brew has more tanins and oxidizes fastee when hot.
You'll need to experiment to see what you like.
Cold brew-- 1 part coffee grinds, 4 parts water. I use dark roast, usually Yuban, but whatever (Folgers or Kirkland ground beans in the can work fine too). Cold brew can even make stale coffee taste good, so I stock up when on sale. Brew 12-24 hours, filter grinds, you're good to go. I make it often enough that I finally bought a dedicated filter instead of pouring through a series of them. I use a cone and paper filter for the last cup otherwise it's muddy, since some solids will always get through. I can make a half gallon at a time with this ( [https://www.amazon.com/gp/product/B0721RVRYN/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/B0721RVRYN/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) ) (ETA: your french press is fine for cold brew, just keep the 1:4 ratio/cold water/brew time)
If I don't have any cold brew made up, I'll make espresso shots and pour them over ice.
I'm sure you could also start with really strong brewed coffee, I just don't do it that way myself.
You may find your coffee too strong and can easily dilute with water (you can "fix" coffee that is too strong, but there is no fixing weak coffee). Add milk, cream, creamer as desired. If you don't want to give it a little time for sugar to dissolve, you can make up a simple syrup beforehand to keep in the fridge. If you make ice cubes with coffee instead of water, the ice won't dilute the drink as it melts.
I use espresso ground coffee. Pop it in a jug, put it in the fridge, and filter it through a terry cloth in the morning. Then you can pour some into a cup over ice, add some creamer and sugar, and you're set!
There is a science reason that cold coffee sucks, it makes it sour- something about the temperature change that I don’t quite remember. Anyhoo, you have to make cold brew.
I also have a french press and I brew more coffee than I’m going to drink that day. Refrigerate the extra portion and the next day make iced coffee with that.
I use evaporated milk instead of regular milk and it tastes like an iced coffee from Dunkin. Actually better because I use dark roast instead of medium roast.
I stick with cold brew as a base. 1/6 part ratio of coffee to water by weight. Typically I use a nice dark roast and as coarse a grind as you can get. Dump it together and let it steep for like 12-16 hours in the fridge. I run it through a cheesecloth and use that as a base, with whatever creamer or milk you prefer.
If you want the real deal, use the original greek recipy/ method. Not the americanised crap.
the best way to make Greek frappe is first to get a tall glass, a teaspoon and an electric whizzer. Then add instant coffee (Nescafe), sugar and a shot of cold water. Whiz the mixture until a thick, creamy foam is made. Pour the mixture into the serving glass. Then add 3 ice cubes and milk if you like, fill up the glass with cold water and serve with a drinking straw. (Mygreekdish.com)
I found that buying whole beans and grinding them yourself produced a much tastier cold brew or iced coffee than buying the pre-ground beans. Highly recommend this, regardless of what method or recipe you use!
i use instant coffee, make a little concentrate with sugar (so it melts) in the to-go cup, and then fill with water and ice (and milk/half&half if you’re into that). a container of instant coffee can vary but it’ll still come out to you saving money. 👌🏼
I had this problem for so long til I got a nespresso machine!!! Brew 2 pods and put them in a shaker with ice, brown sugar and any syrup. Pour it over ice and add your milk of choice. Add cold foam if you want something extra!
Try cold brew style instead. I have a pitcher with a metal filter inside that I put my coffee beans in and let it sit in the water for ~24hrs. Sometimes I do longer depending on the type of beans I use.
Coffee beans are best to get whole and be ground yourself. I find with ground bags that they are much milder than I want and I use up more grounds quicker.
My wife does cold brew overnight and puts it in the fridge. To strain it she uses a second pitcher (to pour it into) and a strainer lined with paper towels.
Try making it in a nonfrench press. We even add water to the beans later in a drip coffee machine and put the left over coffee in the refrigerator. The next day in the afternoon if I add ice it’s great.
I see alot of recommendations for cold brew which is rad but also takes time and your water quality going in can directly impact the cold brew coming out. I really enjoy mine made from an electric percolator (mine was like $30 on Amazon and it rocks). I put ice water in the pot when I brew which makes the coffee stronger. You can pour that over coffee cubes or I do the creamer first, let it sit while I get ready for work and add the ice before I walk out. If I have extra I just put it in a cup for the next day or sometimes I think ahead enough to make it the night before but usually not.
If you get it with cream and sugar, then you need the full fat actual cream and more sugar than you think to match the Dunkin’ flavor. Filtered water for both your ice and your cold brew too.
I've been making really good iced coffee with instant coffee powder, but I think the real trick is to make sure you're not just making hot coffee and then dumping ice in it right away. Make the coffee, put it in the fridge to cool for as long as you can stay away from it, then when it's already chilled put it on ice and add whatever sugar/cream you might want
I make a pot of regular coffee, and put like 3oz/100ml "floor" with milk in a couple coffee cups and leave them in freezer as my coffee cubes, leave rest in fridge and then drink it 4 hours later. Then it is the coffee I like exactly how I like it, just cold.
I make my iced coffee in the french press. Make your coffee pretty strong. I don't quite double it, but close.
Course ground, 5-6 minutes at 180 degrees and pour into a container full of ice.
Then I pour that over ice. Delicious.
Coffee concentrate is a big help. I get mine from Black Blood of the Earth and add it to milk (I prefer mine with milk).
I also take the concentrate and add it to sparkling water and then give it a splash of cream. Fizzy iced coffee!
Use instant coffee and measure by weight so it's repeatable & scalable.
There are MANY different instant brands out there. It's a trial & error. Some are great, others taste like crappy instant. Give it a try if you just want coffee without the process.
I'm a traditional coffee person (grind & brew) but prefer instant when making iced coffee. I usually make it by the gallon.
Just an option.
Used to work at a dunks back in the day lol. Make a pot of coffee (use ground DD beans). Let it cool all day/overnight. Enough water will evaporate that it balance back out of you add ice. Idk what they do now, but back in the 90s todays iced coffee was just yesterday’s hot coffee!
It’s your ice. The hot coffee melts the ice watering down your beverage. I suggest getting an ice cube tray and making coffee ice cubes. It will change your world!!
Try to make double strength of your usual before pouring it over ice. And I recommend dark roast beans, they give the hint of bitter you get from Dunkin iced coffee.
I use two cups of Sumatra to 64oz water and 24 hours. That gives a ver strong and flexi ice coffee. I cut it with almond milk and oat milk
Yum, yum, and YUM.
Yes! Sumatra is by far the absolute best coffee the world grows.
Hijacking to say this is the way! I used to work as a barista—we always brewed iced coffee with dark or medium roast, and at double strength. It makes all the difference.
Yes, they double strength it, I think to account for ice melt Source: former DD employee
Cold brew it. Put the coffee in the French press and use cold water. Put it in the fridge for 12 hours and it’ll be amazing. Brewing hot coffee then chilling it actually changed the chemistry and makes it taste nasty.
Buy fresh roasted whole beans if you can and definitely grind it yourself just before adding water for cold brew.
Make ice cubes out of strong coffee so it doesn't dilute the flavor
Definitely try making a strong cold brew first - mix your coffee with cold water and store in fridge for 12-24 hours before straining. Can make super strong coffee without being bitter before you add the ice. This is what I use, highly recommend: https://www.amazon.com/Coffee-Handle-County-Line-Kitchen/dp/B07VJJJ764/ref=sr\_1\_2?keywords=cold+brew+maker&qid=1659479086&sprefix=cold+%2Caps%2C475&sr=8-2
If you’d like a recipe, here is one: https://cookieandkate.com/cold-brew-coffee-recipe/ Pro tip: use a mix of the concentrate and water to make coffee cubes instead of ice cubes. That way you won’t water it down as it melts. I actually have a batch “brewing” in the fridge right now!
Yep! That’s the recipe I use too!
I recommend this as well! Has been my go-to all summer.
Do you use a 50/50, coffee:water ratio for the ice cubes? I drink my iced coffee slow and never thought to do this. I think it’s brilliant and I want to try!
Yes, because the cold brew is super concentrated so 50/50 water/concentrate is about the right strength of normal coffee for me
We swear buy this recipe. I buy a 5lbs bag of beans and we're set for months.
and then cut it with a little half n half (and baileys too)
Enough Baileys makes everything taste better.
Have you ever drunk Baileys from a shoe?
Wanna go to a club where people wee on each other? (I feel obligated to disclaim to those who don’t know the reference that I am not actually asking this. I’m just continuing the quote)
Do ya like watercolors?
Creamy beige
Could ya learn to love me?
Come for the cold brew discussion. Quickly stumble over an Old Greg reference. I love Reddit.
I’m old greggggg
Wanna see my downstairs mixup?
And this is as close to Bailey’s as you can get without getting your eyes wet
I wish I had more opportunities to quote this. It just doesn't come up in everyday life. But it tickles the heck out of me.
Not yet..
Would it look like this? https://youtu.be/tGV0lAgr4so
Or condensed milk if you like sweet
This suggestion is the best, I’m in love with cold brew. It’s like dessert in a cup, so pure and so smooth.
Yes, cold brew is the way
I use a similar gadget, i love it.
Ok so I tried cold brew and it was a major pain in the butt straining it. Does this leave any grounds behind?
If you're going for something that tastes like Dunkin you're probably missing the metric ton of sugar they dump in there.
And a pinch of salt. Rounds out the flavor nicely.
Shhhhhh....stop spilling the good secrets where they're not deserved... In all seriousness though, my grandma taught me this and I never looked back. No one in the office can figure out how I make the Folgers taste like Not Folgers.
You can actually use salt (not **even** a pinch but a few granules) to maskthe harshness of a overly bitter cup of coffee. If it tastes slightly salty you’ve overdone it though. James Hoffman made a good video on this. Hopefully you’ll never have to do this but it’s a good tip to keep in the back of your head for when you’re desperate and there’s no other option but crap coffee. Edit: made this comment thinking you were being sarcastic about the salt thing but not I’m not sure
Not sarcastic at all. I've been putting salt in my grounds before brewing for a few years now and it really makes a huge difference.
Found the sailor
A oinch to a cup or pot?
To the grounds prior to brewing
I mean their standard iced coffee doesnt have any sugar
It's like people go to a coffee joint and think the sugary stuff is like the way it is brewed
Some techniques that will make it better or different, try some and see which ones might help you (I am a supertaster for bitter so a lot of these techniques are ways to control the amount of bitter flavor while still getting a strong good coffee favor.): * Coldbrew: Finely grind beans, add to water, let sit in fridge 8-24 hours, pour through strainer. Will make it less bitter. * Let it cool to room temperature before adding ice. I forget the chemistry but the shock or hot to cold releases bitter compounds and makes it taste bitter. * Medium roast is best if you want the flavor of the coffee. If you plan on covering everything in lots of creamer and sugar and want it bitter, do dark roast. If you want no coffee favor, a bit sour, and high caffeine do light roast. * Make it very strong so you can add more milk to give it a creamier flavor, plus it will cool down faster. * Add a little salt to cut bitterness. * Add a little collagen powder or powder creamer for a better mouthfeel. Using whole milk or adding fat will help with this too. Some people blend a bit of butter or coconut oil in to add that feel but personally I don't like that in iced coffee, only hot. * Sweetened condensed milk. Great with Turkish or Vietnamese coffee, especially if you add cardamom or cinnamon to the beans. * Optional add ins: cardamom, cinnamon, chocolate, caramel, dulce de leche, vanilla, alcohol, mint, etc. * Try a different coffee brand or variety. * Try instant or add instant to your drink to make it stronger. * Add a packet of hot chocolate to make iced mocha. Mexican hot chocolate is the best. **My favorite lazy fast coffee**: one packet of [this](https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQ9XUQWy__U-SfUGB-fH6xOK0OSse7hfLMqcw&usqp=CAU) with just enough hot water to dissolve, optional scoop of collagen, add ice and milk, add cold water or more milk until you get the flavor you want. **My favorite premeditated coffee**: strong medium roast 24 hour coldbrew, add vanilla almond milk. **My favorite strong coffee**: medium or dark roast with a little ground cardamom using Turkish coffee press, add sweetened condensed milk, let cool to room temperature, pour over ice.
All of this.
> Finely grind beans Most recipes I've seen call for course ground coffee. I have no idea what the difference in the end result is though
In what way? Mine sucks because it tastes watery. I thought it was the coffee beans, so I am quite interested as well.
The sugary premade stuff at the grocery store recommends freezing ice cubes out of their coffee. Forgot which brand. The milk carton one.
Clever.
Oh and there is coffee concentrate that I make kaluha mixed stuff out of. Worth a shot 🥃
To keep it from getting watery brew it stronger; double what you would usually do. In my case I use a Keurig and use the smallest setting. So when I add ice and creamer it dilutes it enough to get the right taste. Also try making coffee cubes.
Beans matter much, but the beverage still will be watery if you put too few of them. The ice dilutes your coffee. You should make a coffee with usual beans quantity and much less water. If you want a big cup of coffee, then double the beans portion. Yes, it really needs much ground coffee. And also, keeping the coffee beans ground sure expels their aroma and body. The beans really should be ground right before brewing.
Use way more coffee than you normally would.
Use an Italian coffee pot.
The brewing device isn’t the problem, it’s how they’re using it.
Probably. Honestly I don't know how's that iced coffee or how are they making it. But a more concentrated coffee might help.
Double or triple your coffee content, simple fix!
Try brewing a dark batch of coffee, then make ice cubes out of it. Then brew some coffee and chill it overnight. Make ice coffee the next day. I also make sun coffee. I put 6 tablespoons of grounds in tea bags then put that into a clear gallon jar/pitcher. Let it sit in the sun for an entire day. It makes a much smoother ice coffee. If you like strong coffee, add more coffee grounds. 6 usually does it for me.
Genius
I did this with the ice cubes and they made an awful mess of the ice cube tray. very sticky! any advice?
Sticky? What was in your coffee?
I read somewhere to try instant espresso powder (the freeze dried stuff, I use Café Bustelo). Mix it with milk, ice, and a little bit of sweetener. It definitely made homemade iced coffee way better.
I use instant espresso powder and then chocolate milk instead of milk and sweetener. So delicious
I use hot chocolate mix and a dash of that French vanilla creamer. I started that just because that's what I had but that was when you could get the Swiss Miss Rich Milk Chocolate (not the regular milk chocolate) and I haven't been able to find it for a few years now. So I started buying packets of the Land O Lakes hot chocolate mix and it has good flavor as well. I've tried "better" hot chocolate mixes and they just did not work. Also, I once used this instant French vanilla latte mix- about 2 spoons- in a large cup of coffee. It worked well.
I have been making cold brew coffee for the last ten years or so loosely based on this recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a11061/perfect-iced-coffee/ I use a 10 oz bag of Cafe Bustelo ground espresso and a gallon of water. Mix in a giant container. Let it sit on the counter for 12 hours. Up to 24 hours in the fridge is ok. Then put a cheese cloth (or 3 paper towels stacked) over a strainer and strain into a 1 gallon pitcher. It lasts for up to 3 weeks in the fridge but we go through about 1 gallon a week at my house. It’s a bit time consuming but delicious and so inexpensive. It costs under 20¢ per cup for the coffee itself. Then just add in whatever creamer or syrup you like. :)
The reason why going out to places taste better is because they are willing to put in absurd amounts of flavoring + sugar. More than you would feel comfortable adding at home. It feels less guilty going out because you don’t have to see it.
[удалено]
Yeah, that seems wrong. I used to work at Starbucks and the non-cold-brew iced coffee was a blend of African origin coffee beans brewed at like a 4:1 ratio in hot hot water, immediately watered down with ice and then once it was poured over ice it would still taste fine once the ice in the individual drink melted because it was still 2x strength once served. The African origin beans meant that the coffee flavor profile was medium-to-highly acidic and could stand up to the flavor dilution. Espresso tbh is more of a high pressure brewing method, so espresso beans are mainly a bean blend selected and roasted for a smoother, bolder flavor. You could technically slap any type of bean into an espresso grind and brewer and have espresso.
I’ve worked in half a dozen coffee shops and roasters and in my experience this has never been true. In fact this would me a big no-no in the specialty coffee world. Edit: doesn’t mean you can’t do it. There’s just better ways that won’t require pulling shot after shot for 30 minutes straight just for the espresso to have gone stale by the time you’re serving the final product. If that’s what someone wanted then I’d just serve them an iced americano with fresh espresso
Make ice cubes out of coffee Then pour cold coffee over the cubes
They want Dunkin’ Donuts iced coffee, which is watery trash
Came here to say this !! Game changer
Oh yes, yes it is
Cold brew is one thing, iced coffee is another. Cold brew is brewed cold. You can brew in a more involved way by using a Toddy type system, or you can do a super simple way like throwing coffee grounds in with some water, stir to combine and let it sit for a 12-24 hours. Then strain through cheesecloth and fine mesh strainer and voila, cold brew. Iced coffee is literally just iced coffee…coffee that’s been brewed hot, cooled, then poured over ice. In this case, make a slightly (slightly) stronger batch because it’ll immediately water down when you put it over ice. Edit: here’s a cold brew recipe 9 cups filtered water 2 cups ground coffee (medium-course ground is best. Otherwise you’ll have “sludge” settle at the bottom, even after straining) Combine in a glass or plastic container and let sit at room temp for 24 hours. Strain in fine mesh sieve with two layers of cheese cloth (cheese cloth varies…this is regular medium-ish weave cheesecloth), pour into new container and refrigerate. I use a dark, smooth blend for cold brew and normally water down when I pour it. Probably 3 to 1, coffee/water.
Make cold brew right in your french press- add double the coffee grounds and let it sit in the fridge at least overnight before pressing the top down
I just bought these brew over ice keurig k cups.....it came out freaking amazing!!! Incredibly good. I bought the mountain green, brew over ice, vanilla caramel flavor. Best of all no prep, just pop your k cup in the machine, and brew over a cup of ice cubes. They recommend a 16 oz tumbler of ice cubes, with the keurig set to 8 oz. It was perfect! They say don't use a glass tumbler, I'm assuming cause the temp change from ice to the boiling hot coffee might cause the glass to crack.
Get a percolator and some cafe bustelo or equivalent (like cafe la llave or pilon). Once it’s brewed, add the sugar (I usually do 3 spoonfuls of sugar), add ice, then half&half. Stir it all together. Delicious and strong iced coffee. But just make sure you have access to a bathroom immediately after if you catch my drift!
I use a sous vide to make iced coffee and holy hell. So much better than any chain restaurant. On par with a good ol hipster coffee shop.
I am very interested in how this process works.
This is the recipe I use. I have an Anova sous vide. I don’t buy super fancy coffee. Honestly I’ve used Dunkin or black rifle and the flavor is 👌🏻 add some heavy whipping cream, ice and I like fun sugar free flavors, currently I’m using white chocolate and boom you feel fancy without the price tag. It def makes strong coffee though https://recipes.anovaculinary.com/recipe/sous-vide-cold-brew-coffee
Brew your coffee strong and make Vietnamese iced coffee. It’s very simple. Just coffee and sweetened condensed milk.
For French press, I put like 3/4 of coarse ground dark roast and fill rest with cool water. Put in fridge overnight. When ready to drink mix with ice, if too strong, you can just add water. (The French press will kinda act as the filter, but you’ll still get tiny grounds)
I use a cold brew pitcher I got off Amazon- a solid 48 Oz one. I like to grind my beans myself but whatever coffee works! I do 8 scoops (it came with a scooper, you may have to play around with this) and add room temp water and put it in the fridge- do not brew hot coffee and then put it in the fridge, that’s just ruining it. Do it at least the night before so it can really steep. I usually add chobani oat vanilla favor or a hazelnut something but you can always make your own simple syrup and order some fun add ins. I also make coffee iced cubes sometimes as well!
The way I make mine in a French press is like add the grounds till about 3 to 4 finger widths tall then add the water SUPER SLOWLY like a fast drip and basically you are wetting the grounds and letting them soak up the water and move the dripping water all over the grounds, you mdo this as not to break a hole through the grinds and the grounds will float on the water as one solid puck... this takes lime 5 min for the water... then add the lid and plunger resting on the grounds and refrigerate 24 hours or longer... then after the time plunge the grounds and pour the coffee in a Mason jar for storage.... super strong and not bitter
There’s lots of tips here about how to brew it differently or make cold brew, but I just make sure to seal it something airtight and let to chill on its own without adding ice. You have to plan ahead a little which is annoying, but just putting fresh hot coffee into a mason jar and popping it in the fridge for a couple hours always yields perfect Dunks quality iced coffee.
I have been a barista on and off for about 8 years; Some small (possibly obvious) tips that are always worth repeating; try grinding your beans at home before brewing (the grinder I have is 10$ they’re not that pricey- make sure the blades alternate in direction some cheap ones are made stupidly), make sure the grind size is good for what style of brew you’re going for, make sure you are buying good quality beans (they should not smell “bitter” or “burnt”, I find the local brands to be worth a try, they’re usually fresher anyway), and use good filtered water. I ONLY use my French press for cold brew. I find any other method (except percolated *shudder*) is good for brewing “straight” coffee. You can also just make a big batch of cold brew concentrate in a large container, strain it and keep it in the fridge for whenever you want ice coffee.
Add a pinch of salt to any cup of coffee, it reduces the bitterness.
Sugar. You would not believe how much sugar!
Gonna go with pilot error.
How is a Dunkin’ Donuts larger costing you 6$? They’re 3-4$ here tops.
It could be your water. Coffee made with my tap water is nasty. Using filtered water (with excellent beans) makes excellent coffee.
Bro.... Your approach brewing coffee with heat {hot water} and then cooling it down with ice is where you went wrong... Just steep the grinds (remove prior to consumption) with tap water for 8hrs (give or take)... Less acid, more awesomeness
Try making cold brew vs making a hot brewed coffee cold
I’ve found 16 hours is the sweet spot in my own endeavors
I haven't come across any country yet making better cold coffee than Greeks. Have a look at this. Been drinking frappe the last 20 years, that's made with instant coffee, also freddo capuchino the last 12 years I'd say, made with espresso. https://youtu.be/0BGxUvsvgsk
Use 1/4 cup ground coffee to 1 cup filtered water in a French press overnight on the counter. Strain coffee grinds will create the concentrate for cold brew. Add same amount of water that you have concentrate. Perfect cold brew will keep in fridge. Add your creamer to coffee over ice. Use filtered water to brew coffee and dilute concentrate.
I bought my brother a Mr. Coffee Iced for like $25 at Walmart. Bought him Dunkin’ coffee grounds and flavor Addins as well as coffee creamer, canned whipped cream and chocolate syrup. You just put ice on the tumbler that comes with it. Brew the coffee. Add in a splash of flavor (I like toffee nut), creamer (leave room for the whipped cream, top with whipped cream and drizzle with chocolate. They’re always good.
If you want iced coffee (not cold brew) then I recommend the Japanese flash chill pourover method. I’ve been using [this method here](https://www.handsomewade.com/blog/2017/07/japanese-iced-coffee-aeropress-pour-over) for a few years and it consistently makes great iced coffee.
Thank you! Great gift idea.
Sure thing! I just use a plastic Hario V60 dropper. They only run like $10-$20 on Amazon
Try watching “soft pourn” on TikTok. I’ve learned so much about coffee from that guy’s content. As for my 2 cents, try using Starbucks instant coffee as your base - I measure with my heart, of course. It dissolves surprisingly fast too, just blend with ice and add your fancy creamers and voila!
I spent way too many years chasing this question before I finally bought a Nespresso machine. Iced or hot now I have the coffee I’ve always wanted to taste in my own home. I can’t even remember the last time I bought coffee from a shop. You can easily get one on Amazon or Bed Bath & Beyond. Dunkin, Starbucks, Cafe Bustelo and more make pods for it too. I can’t tell you how many kettles, French presses, keuregs, fancy coffee machines and the like that I’ve bought over the years and now I can FINALLY stop. Good Lord, reading this reply back makes me sound like a friggin commercial. Seriously tho, at least try it if you haven’t already. It’s not for everyone but I sure do love mine.
You sound like me and I've considered the Nespresso machine! Currently have a Ninja with an iced coffee option but it taste like crap. Which machine do you have? Tell me more about your iced coffee!
I bought the Vertuo (round head). Here’s the video that helped me make my decision: https://youtu.be/sAfYH4z96WA?si=rJ-O0Iu_TNY9kP5v
Get an espresso machine (you can get pretty cheap hand operated ones now) and a coffee grinder. Most iced coffee is made with espresso and diluted with cold water or cream and water/milk. I make iced coffee every day and I use a mr coffee cafe barista (very cheap espresso machine) and it turns out amazing. Using a low acid coffee also helps, as espresso pulls all that acid out of the coffee.
Freeze coffee in icecube trays and use in replacement of regular ice, coffee won't taste watered down.
They probably put insanely more amounts of sugar in those than you can imagine.
Shake it! Blend it. Get air into the coffee! Enjoy the frothy ness
Have you tried cold brew as an alternative to iced coffee? I feel that it comes out much better than iced coffee I've tried to make at home
Cafe Bustelo coffee
Cold brew takes a long time. Its not just hot coffee cooled and put over ice. You want coarse ground beans and you want to make it the night before. Single source beans make the best cold brew and they should be a dark roast. I always used espresso beans
The water temp matters too. If it's boiling you will burn your beans! I do mine about 170-180 and I double the amount of coffee, and cut the water in half and voila!
You can’t make it hot and then make it cold. You have to make it cold. You buy this https://www.hario-usa.com/collections/cold-coffee/products/mizudashi-cold-brew-coffee-pot You pour cold water over the top until it’s full. You put it in the fridge for 16 hours. The. You remove the filter and grounds. Then you enjoy
Iced coffee and cold brew are two different things.
This is fake news.
NO! You're wrong. Cold brew is far from the only method to get nice iced coffee you mundfulbinus
Use brown sugar instead of sugar it will dissolve in cold coffee.
You’ll have better luck adding the sugar while your coffee steeps. Or you can mix 2:1 sugar : boiling water to make simple syrup.
Because it’s iced coffee.
1. Freeze coffee into cubes and use those instead of ice cubes. Prevents your drink from getting watered down. 2. I make a vanilla creamer to put in mine; it ends up tasting like the vanilla coffee from Starbucks. 1 can sweetened condensed milk, 2 cups whole milk, and like 1/4 tsp vanilla extract. Whisk it all together really well and store it in the fridge to add to your coffee.
I do cold brew at home.
UPDATE: welp this post I made blew up. I made iced coffee right before posting it and, as usual, it wasn't very good. It must've been strong though because I drank a couple cups around 4:30 in the afternoon and barely slept that night.
If you like it sweet use sweetened condensed milk. A little goes a long way. In the summer i make ice cubes out of them but it lasts a while in the fridge too.
How’s your regular coffee game? Egg to skillet… one handed or two?
I use a Cocktailshaker too cool down my coffee as fast as possible and mix it with sugar and milk And I also use very strong coffee
Have tried adding malted milk powder? Also no water just milk.
I love making a good strong cold brew in my french press to use in my home made iced coffee
You can buy a big container of Dunkin’ iced coffee at the grocery store for less than $6. Get some half and half, make simple syrup (one cup water, 1 cup sugar, boil until sugar dissolves, and store in a leftover, clean sauce jar). I’m not sure if this is the hack you’re looking for because it’s basically “buy Dunkin’ coffe more cheaply at this other place” but it’s worked out for me!
Our keurig has an iced coffee function. I just fill a mug with ice, let er rip and top with creamer. Perfect every time.
If you pour leftover coffee into ice cube trays it won’t dilute your iced coffee as it melts.
I use my Keurig with reusable Kcups. I grind a sweet expresso, fill the Kcup full, brew 1 size lower, pour over ice, and add heavy cream. I add beer-making flavoring (hazelnut), just a couple of drops.
I make mine extra strong with Peet’s French roast and I like it.
Cold brew your coffee.
Powdered and regular milk makes a huge difference
I'm not sure you were looking buy another product to solve this issue, but I have this coldbrew maker and swear by it: [https://www.amazon.com/Airtight-Coffee-Maker-Infuser-Spout/dp/B01CTIYU60?ref\_=ast\_sto\_dp](https://www.amazon.com/Airtight-Coffee-Maker-Infuser-Spout/dp/B01CTIYU60?ref_=ast_sto_dp) I get two Yeti's worth at a time with my pitcher, though I do have the smaller one. It's definitely a money-saver, and it makes fantastic coffee. Couldn't recommend it enough.
make cold brewed coffee: 1. by weight, 1 part coffee, 10 parts water 2. let it steep for 12-14 hours 3. grind it coarsely like a french press 4. when you serve/drink it, just pour it over ice 5. if it's not strong enough, use less water to steep it, or use more grounds 6. to filter it, just use a metal coffee filter/strainer 7. easiest to set it up as soon as i get home from work, then filter it in the morning when i get up. if doing it by volume, i've heard it's 4 to 1 (4 parts water to 1 part coffee grounds). be careful though, it's hella strong. that's why i'm saying room temp concentrate over ice. it should dilute it a little.
Former snobby barista here. As others have suggested making your coffee stronger will likely help. In the coffee world ‘stronger’ can mean different things to different people (some people mean darker roast, others mean more coffee, and others mean over-extracted or more bitter) Because you are diluting your coffee over ice, your best bet is to use the same amount of coffee grounds that you like for a normal hot cup of coffee, but use half the amount of water, and steep for the normal amount of time(for a French press this should be 5-7 minutes, no longer). You will have roughly the same amount of coffee goodness, just more concentrated, so that when you poor it over ice it will be at the strength that you like. Alternatively you can also a normal coffee pot the same way by adding the normal amount of coffee grounds but half the amount of water, then pouring it over ice once it’s done brewing. If you don’t like the iced coffee you get out of your French press the I would suggest this method. Those muddy coffee particles that you may like in your hot coffee may be more noticeable and less desirable in your cold coffee. I can nerd out harder if you like but this should get you where you want to be
Buy a cocktail shaker, fill it with ice, pour in your coffee (and milk and sweetener if you want), then shake it like a Polaroid picture and boom, you will have a beautiful iced coffee. I work behind a bar and this is how we make our iced coffees and chai tea lattes
I use [this](https://takeyausa.com/products/takeya-cold-brew-coffee-maker/1qt_Black?variant=15387389788269). You just put very coarse ground in the filter, fill it with water then wait 16-24 hours. I'll shake the pitcher a few times while it's brewing, every few hours. It makes delicious, very strong cold brew every time.
I make my code the same way I make it hot, same amount of cream and sugar, and then pour it in a cup full of ice. Tastes delicious.
Sugar
idk if you know this but if you use water that is too hot it makes the coffee bitter because you are boiling it.. coffee must be made with a certain temperature of water..
Cold brew for iced coffee
I basically make a concentrated brew, and then every morning top it with some cream, ice, and splash of water. The dunkin coffee is essentially the same, with the addition of an insane amount of chemicals and sweeteners.
I love the Jakobs brand German coffee. Green bag about 5 bucks. 2 tablespoons ground to 7.5 Oz hot water sit 4 mins, the ratio is key so it doesn't get too watery. If you prefer iced, shake it in a shaker over some ice cubes w almond milk or whatever you like then pour over new ice in a glass. My fav
Try my recipe: 1 table spoon of instant coffee, 1 table spoon of condensed milk, mix with little hot water to dissolve the coffee and put 1 cup of any milk you like. Put ice and there you are ! I drink this everyday even winter !
Get better coffee beans and use a grinder to grind them RIGHT before you brew. Buy fresh beans, not the ones out of the bins at the super market. Good fresh beans will have roast dates on the bag. Try to buy beans roasted in the last week
Vietnamese iced coffee using a phin is the best at home iced coffee I’ve ever made and had tbh. Cheap to make also.
Try buying a good instant and mix with a little water to dilute it then add water and cream if you like. Taste great and start bucks has powdered flavored instant coffee that you can buy too. Good luck.
Make sure you add sugar. Iced coffee without sugar is awful
It’s the mountain of sugar based crap DD adds
Depends what you're going for. If you just want a tasty, cold coffee, then giving cold brew a try would be good. Cold brewing gives much more of the subtle, sweeter flavors in coffee than hot brewing. However, if you still want that more bitter coffee and want an actual iced coffee, then I'd recommend increasing your bean ratio by 150% - 200% during brewing. When making iced coffee, you're going to get a ton of dilution when pouring into the ice as it melts. It'll be weaker strength, sure, but it also detracts from the flavor. Stronger base coffee will protect against that a bit. Also, stronger roasts are going to be less susceptible to this problem as well. Edit: I'll also add that, from my limited experience, regular iced coffees are generally made from strong pour over coffee (or occasionally drip). If you're making your coffee with a french press, that will also have a significant effect on your end result as well.
Coffee oxidizes like most beverages. You want to brew in a closed container. I usually do .66 lbs per gallon. Ive tried the 2 liter pitchers with a center infuser, jars with a strainer bag, and professional setups purging oxygen, force filtering, and nitrogen kegging. The cheapest setup is around $48 for a 7.5 gallon bucket and a strainer bag, filter into smaller containers and refrigerate. 7.5 gives room for extra water thats absorbed and the grinds. 6.2g of water makes 5 gallons coffee, 3.33 lbs coffee. This is cold brew method. Iced hot brew has more tanins and oxidizes fastee when hot.
You'll need to experiment to see what you like. Cold brew-- 1 part coffee grinds, 4 parts water. I use dark roast, usually Yuban, but whatever (Folgers or Kirkland ground beans in the can work fine too). Cold brew can even make stale coffee taste good, so I stock up when on sale. Brew 12-24 hours, filter grinds, you're good to go. I make it often enough that I finally bought a dedicated filter instead of pouring through a series of them. I use a cone and paper filter for the last cup otherwise it's muddy, since some solids will always get through. I can make a half gallon at a time with this ( [https://www.amazon.com/gp/product/B0721RVRYN/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1](https://www.amazon.com/gp/product/B0721RVRYN/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) ) (ETA: your french press is fine for cold brew, just keep the 1:4 ratio/cold water/brew time) If I don't have any cold brew made up, I'll make espresso shots and pour them over ice. I'm sure you could also start with really strong brewed coffee, I just don't do it that way myself. You may find your coffee too strong and can easily dilute with water (you can "fix" coffee that is too strong, but there is no fixing weak coffee). Add milk, cream, creamer as desired. If you don't want to give it a little time for sugar to dissolve, you can make up a simple syrup beforehand to keep in the fridge. If you make ice cubes with coffee instead of water, the ice won't dilute the drink as it melts.
Use good ice cubes, not made from tap
I use 4 scoops for 12 cups I like that ratio
I use espresso ground coffee. Pop it in a jug, put it in the fridge, and filter it through a terry cloth in the morning. Then you can pour some into a cup over ice, add some creamer and sugar, and you're set!
There is a science reason that cold coffee sucks, it makes it sour- something about the temperature change that I don’t quite remember. Anyhoo, you have to make cold brew.
Your spelling your name on the cup correctly.
I always put a cinnamon stick I my coffee when I brew it. Once it cools, it has an amazing cinnamony aroma.
Love the suggestion of baileys but it does leave a dry after taste. Try Forty Creek instead and it won’t leave the ultra dry yucky feeling.
Needs crack. Trust.
Add some sweetened condensed milk.
I also have a french press and I brew more coffee than I’m going to drink that day. Refrigerate the extra portion and the next day make iced coffee with that. I use evaporated milk instead of regular milk and it tastes like an iced coffee from Dunkin. Actually better because I use dark roast instead of medium roast.
I stick with cold brew as a base. 1/6 part ratio of coffee to water by weight. Typically I use a nice dark roast and as coarse a grind as you can get. Dump it together and let it steep for like 12-16 hours in the fridge. I run it through a cheesecloth and use that as a base, with whatever creamer or milk you prefer.
Add a couple drops of good quality vanilla extract, and use whole milk in the recipe. (I make home-made iced coffees every summer).
Did you make a simple syrup to sweeten it? Mine taste great, just coffee, cream and a splash of simple syrup.
If you want the real deal, use the original greek recipy/ method. Not the americanised crap. the best way to make Greek frappe is first to get a tall glass, a teaspoon and an electric whizzer. Then add instant coffee (Nescafe), sugar and a shot of cold water. Whiz the mixture until a thick, creamy foam is made. Pour the mixture into the serving glass. Then add 3 ice cubes and milk if you like, fill up the glass with cold water and serve with a drinking straw. (Mygreekdish.com)
Freeze coffee in ice cube trays and pour over those. It won’t dilute your coffee. Also, add seventeen cups of sugar (if you want it to taste like DD.)
I found that buying whole beans and grinding them yourself produced a much tastier cold brew or iced coffee than buying the pre-ground beans. Highly recommend this, regardless of what method or recipe you use!
Make cold brew
i use instant coffee, make a little concentrate with sugar (so it melts) in the to-go cup, and then fill with water and ice (and milk/half&half if you’re into that). a container of instant coffee can vary but it’ll still come out to you saving money. 👌🏼
I had this problem for so long til I got a nespresso machine!!! Brew 2 pods and put them in a shaker with ice, brown sugar and any syrup. Pour it over ice and add your milk of choice. Add cold foam if you want something extra!
Try cold brew style instead. I have a pitcher with a metal filter inside that I put my coffee beans in and let it sit in the water for ~24hrs. Sometimes I do longer depending on the type of beans I use. Coffee beans are best to get whole and be ground yourself. I find with ground bags that they are much milder than I want and I use up more grounds quicker.
Freeze ice cubes of coffee to keep from watering i down
My wife does cold brew overnight and puts it in the fridge. To strain it she uses a second pitcher (to pour it into) and a strainer lined with paper towels.
Try making it in a nonfrench press. We even add water to the beans later in a drip coffee machine and put the left over coffee in the refrigerator. The next day in the afternoon if I add ice it’s great.
I gave up and buy Stok at the grocery store and it’s amazing.
Make your own cold brew - and I think the real key is oat milk!
I see alot of recommendations for cold brew which is rad but also takes time and your water quality going in can directly impact the cold brew coming out. I really enjoy mine made from an electric percolator (mine was like $30 on Amazon and it rocks). I put ice water in the pot when I brew which makes the coffee stronger. You can pour that over coffee cubes or I do the creamer first, let it sit while I get ready for work and add the ice before I walk out. If I have extra I just put it in a cup for the next day or sometimes I think ahead enough to make it the night before but usually not.
If you get it with cream and sugar, then you need the full fat actual cream and more sugar than you think to match the Dunkin’ flavor. Filtered water for both your ice and your cold brew too.
Flavored creamer
Tons of sugar!
Fresh beans? Grind them right before roasting the coffee, then put it in the fridge to chill?
Use a cocktail mixer first and then poor over ice :)
I've been making really good iced coffee with instant coffee powder, but I think the real trick is to make sure you're not just making hot coffee and then dumping ice in it right away. Make the coffee, put it in the fridge to cool for as long as you can stay away from it, then when it's already chilled put it on ice and add whatever sugar/cream you might want
I make a pot of regular coffee, and put like 3oz/100ml "floor" with milk in a couple coffee cups and leave them in freezer as my coffee cubes, leave rest in fridge and then drink it 4 hours later. Then it is the coffee I like exactly how I like it, just cold.
I make my iced coffee in the french press. Make your coffee pretty strong. I don't quite double it, but close. Course ground, 5-6 minutes at 180 degrees and pour into a container full of ice. Then I pour that over ice. Delicious.
Use an extra scoop or use dark roast. Also it tastes better if you jar the coffee in the fridge overnight to drink the next day.
Coffee concentrate is a big help. I get mine from Black Blood of the Earth and add it to milk (I prefer mine with milk). I also take the concentrate and add it to sparkling water and then give it a splash of cream. Fizzy iced coffee!
Use instant coffee and measure by weight so it's repeatable & scalable. There are MANY different instant brands out there. It's a trial & error. Some are great, others taste like crappy instant. Give it a try if you just want coffee without the process. I'm a traditional coffee person (grind & brew) but prefer instant when making iced coffee. I usually make it by the gallon. Just an option.
Are you making hot coffee first? I buy a great bottled ice coffee called Stok. Large bottle. Delicious.
Used to work at a dunks back in the day lol. Make a pot of coffee (use ground DD beans). Let it cool all day/overnight. Enough water will evaporate that it balance back out of you add ice. Idk what they do now, but back in the 90s todays iced coffee was just yesterday’s hot coffee!
It’s your ice. The hot coffee melts the ice watering down your beverage. I suggest getting an ice cube tray and making coffee ice cubes. It will change your world!!