I appreciate the answer (iced coffee is really popular here in Japan). I was mostly poking fun at how someone would make coffee out of ice (like ice tea – isn’t that just cold water steeped in other water?)
Add your preferred amount of sugar to the paste and shake it vigorously instead, so it makes a think foam. Filter water and milk through the foam and add ice cubes. You now got Greek Frappè
Love the Greek Frappè! I prefer using a milk frother rather than shaking to make the foam; I always get thicker foam that way. If you do shake it, you should add the ice beforehand. Even better, cut out the ice and add vanilla ice cream instead and it becomes a great dessert!
For me the milk frother isn’t even enough. I need a high powered frother I can only find in Greece. If you can’t cut the foam with a knife, it’s not thick enough!
For me, the biggest factor is the quality of the coffee. If it’s too good (in taste) then there are more oils which break the foam. But if it’s too bad it will have barely any taste. Awhile back I found a really good instant dark roast that had good foam and good taste but it’s gone now. The coffee I currently use is fairly good though. This is how much foam I get from it, with one spoonfull of coffee:
Ice coffee sounds difficult to make. Do I have to roast the ice first? Should I go for a light roast or dark on it?
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I appreciate the answer (iced coffee is really popular here in Japan). I was mostly poking fun at how someone would make coffee out of ice (like ice tea – isn’t that just cold water steeped in other water?)
I think I’ve heard of people making coffee and then freezing it into ice cubes to put in different things. You could totally make ice coffee too.
Absolutely. I keep meaning to try that but always forget until I’m already making coffee
Add your preferred amount of sugar to the paste and shake it vigorously instead, so it makes a think foam. Filter water and milk through the foam and add ice cubes. You now got Greek Frappè
Love the Greek Frappè! I prefer using a milk frother rather than shaking to make the foam; I always get thicker foam that way. If you do shake it, you should add the ice beforehand. Even better, cut out the ice and add vanilla ice cream instead and it becomes a great dessert!
For me the milk frother isn’t even enough. I need a high powered frother I can only find in Greece. If you can’t cut the foam with a knife, it’s not thick enough!
For me, the biggest factor is the quality of the coffee. If it’s too good (in taste) then there are more oils which break the foam. But if it’s too bad it will have barely any taste. Awhile back I found a really good instant dark roast that had good foam and good taste but it’s gone now. The coffee I currently use is fairly good though. This is how much foam I get from it, with one spoonfull of coffee:
Cold brew on ice. With simple syrup and some milk. Easy peasy.
Roasted ice is delicious, though. Mmm.
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