Iced Coffees

photo from Seattle’s Best

Yesterday friend of blog, Kirk Spencer, put up a post on iced coffee.  He does a great job of explaining the different ways to approach it. He followed up (after a question from me) with a post on cold brewing, which was great, because I knew nothing about cold brewing and had only seen very expensive machines for the process. I’m going to give it a shot, probably on a small scale.

I love iced coffee in the summer. I do the ‘brew strong coffee and serve immediately over ice” process. I have yet to get the ratio perfect for my tastes. My standard  is Dunkin Donuts, love their coffee, it’s one of the few big coffee shops I can say that about, and their iced coffee is just as good. Not from a mix, it is fresh brewed. They say they double brew it. Whatever, it works. Oh, and did I mention there is not a DD to be found around here? Though that is about to change in a big way. Yay!

I think I will work this summer at perfecting my technique. One advantage I have is the  vita-mix and I can easily make smooth frappucinos. My goal it to make a mocha frappuchino that does not have 400 calories a glass.

So let the adventures begin. I’ll let you know how it goes.  Until then….