Some like it hot, but coffee can be delicious cold – here’s how

Vancouver’s uncharacteristically – til now – hot weather has propelled me contribute to my occasional coffee series. It’s on account of the problem of being a coffee addict when it’s hot.

Wandering through the Whistler Farmers’ Market recently I came upon the coffee/hot weather solution – it was in the person of Mark Beavin – roaster and purveyor of beans at Whistler Roasting Company.

Mark is perfecting the art of the iced coffee and I have to say, I am loving it!

Iced Coffee - photo from flickr

Iced Coffee – photo from flickr

Along with his tasty line of freshly-roasted organic beans that I first met with a few years ago, Mark told us he’d been having fun learning to make the best possible cup of the cold stuff.

He and his wife Sheila are now selling what they call COLDinFUSION / ICEPRESSO. We had a cup on ice – deee-lightful!

If you can’t get to Whistler to buy a bottle of Whistler Roasting Company’s ICEPRESSO, I will tell you how to make it at home for now:

But wait, first I need to point out that plopping an ice cube in your usual cuppa joe in not the way to go. The coffee is instantly diluted and it doesn’t get the true chill that’s required for iced coffee. As Mark pointed out to us, you need to change the way the coffee is brewed.

So here’s what you do – you start the night before! You’ll be making cold brew French press and you will need:

  • 1/3 cup of ground coffee
  • 1 1/2 cups of cold water
  • a French press
  • ice
  • milk

Because you are using cold water, the grinds take longer to steep. It will have a more delicate flavour and be less bitter as a result.

So grind your favourite beans – a coarse grind. Pour them into the French press and top with the cold water. Give it a stir then lower the plunger to the top of the water level. Into the fridge it goes – overnight.

In the morning gently depress the plunger and pour yourself a cup. Insert an ice cube and milk, if desired. Maybe a dash of sea salt for fun.

And buon appetito!

[In an earlier version of this post I suggested medium to fine grind and Whistler Roasting Company kindly pointed out they think coarse roast is best!]



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