On Fri, 1 Jun 2012 09:31:50 -0400, "news" > wrote:

>
>"Kalmia" > wrote in message
...
>>I had guests coming today but was not sure when. (DH never asked for
>> details when they called,) I made a pot of coffee around 11 am,
>> split it into two containers, ( one with sugar, one without), stuck in
>> the fridge, and then waited......and waited......and waited. When
>> they showed up at 4 pm, I offered the coffee but no one was
>> interested. (They did like my date nut bread tho with cream cheese.)
>>
>> I guess my question is --- how soon would you make coffee for later
>> iced coffee? I wanted it made and well chilled before I dumped it
>> over ice. I loathe preparing food with guests looking on.
>
>I always use fresh brewed hot strong coffee, because chilled coffee doesn't
>taste right. Lots of ice in a glass, chilled cream, sugar, whatever
>flavorings you want go in first, then add the coffee. AFAIK coffee shops use
>hot coffee when they make iced coffee drinks.
>

I have one once a year or so. my wife lives on them through July &
August. That's *her* method. Double strength brewed coffee over
ice cubes. [What doesn't get used goes over *some* ice and into the
fridge.]

Jim