How Cafés Should Make Iced Coffee

We’ve been running our own business for a little over 2 years now, and around the time we started the business, I started to drink coffee… well iced coffee. I can’t stand the taste of hot coffee. The temperature of the coffee definitely affects the taste, as does the copious amount of sugar I tend to add to it.

When I started out, I was making the coffee in a 480ml tumbler with 5 sugars. I’d add 3 ice cubes and then put the tumbler in the freezer until the top started to freeze over, pull it out, and stir the frozen coffee of the edge of the glass into the unfrozen portion and have a slushy coffee.

But this is time consuming and a lot of work, certainly not something a café can be expected to do.

I have since refined the process… now I put in only 2½ sugars and I put the glass below the spout of the coffee machine, I stir in the sugar as the coffee pours and quickly put in 3 ice cubes into the glass while the pour continues. Continuing to stir.

When the coffee pour is complete I put in an additional 2 or 3 ice cubes and stir some more. When I can no longer feel heat in the glass, I top it off with some milk and stir once last time.

Now all mixed in, it’s a delicious treat of caffeine goodness.

At a café you’ll typically get a coffee with a bunch ice dropped in, it arrives at your table already cold, often with the milk still separate from the coffee. Trying to add sugar at this point is virtually impossible as a cold liquid doesn’t readily dissolve sugar, so I end up with a bitter tasting concoction,  for which you’re normally charged twice the price of an average coffee for some reason.

Not a big change I’m asking for… but it would save me from just ordering mineral water when everyone else is having coffee.

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