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.

On May 31, 5:05*pm, Kalmia > wrote:
> 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 think you did fine with your timing- you need it cold enough so it
doesn't melt the ice and dilute it.

On May 31, 8:33*pm, merryb > wrote:
> On May 31, 5:05*pm, Kalmia > wrote:
>
> > 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 think you did fine with your timing- you need it cold enough so it
> doesn't melt the ice and dilute it.

True, but I kept thinking about coffee being 'old' after about an
hour. Ya kin sure taste its age in restos and 7-11s mid-morning when
no one's brewed a fresh pot.

"Kalmia" > wrote in message
...
On May 31, 8:33 pm, merryb > wrote:
> On May 31, 5:05 pm, Kalmia > wrote:
>
> > 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 think you did fine with your timing- you need it cold enough so it
> doesn't melt the ice and dilute it.

True, but I kept thinking about coffee being 'old' after about an
hour. Ya kin sure taste its age in restos and 7-11s mid-morning when
no one's brewed a fresh pot.


That's because the coffe is kept very hot and is still cooking all that
time. Chilled coffee will stay fresh tasting for a long time. Tea on the
other hand will go bitter due to oxidation.

Paul

On Thu, 31 May 2012 17:05:47 -0700 (PDT), Kalmia
> wrote:

>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.

This is my standby iced coffee method.

http://thepioneerwoman.com/cooking/2...t-iced-coffee/

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jun 1, 12:11*am, wrote:
> On Thu, 31 May 2012 17:05:47 -0700 (PDT), Kalmia
>
> > wrote:
> >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.

Brew *good* coffee at the proper temperature. Allow coffee to cool to
room temperature. Pour it over ice, with or without half&half.
>
> This is my standby iced coffee method.
>
> http://thepioneerwoman.com/cooking/2...t-iced-coffee/

What a slob. Bad coffee (Bustelo), cold brewed (which is stupid), and
sweetened condensed milk (White trash to the max).
>
> koko
> --

--Bryan

"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.

On May 31, 9:41*pm, "Paul M. Cook" > wrote:
>
> That's because the coffe is kept very hot and is still cooking all that
> time. *Chilled coffee will stay fresh tasting for a long time. *Tea on the
> other hand will go bitter due to oxidation.
>
> Paul

Thanks. Makes sense. So maybe my method wasn't so bad after all. At
least I had practice and was forced to get out my good etched
tumblers. I hated pouring the coffee down the drain, but that much
coffee would've put me in orbit for days.

By the way, how can glasses rarely used get so grungy on a top shelf
and way in the back? I had to rewash em. I wonder if I shouldn't
store em in plastic bags for next time.

On 6/1/2012 9:40 AM, Kalmia wrote:
> On May 31, 9:41 pm, "Paul M. > wrote:
>>
>> That's because the coffe is kept very hot and is still cooking all that
>> time. Chilled coffee will stay fresh tasting for a long time. Tea on the
>> other hand will go bitter due to oxidation.
>>
>> Paul
>
> Thanks. Makes sense. So maybe my method wasn't so bad after all. At
> least I had practice and was forced to get out my good etched
> tumblers. I hated pouring the coffee down the drain, but that much
> coffee would've put me in orbit for days.
>
> By the way, how can glasses rarely used get so grungy on a top shelf
> and way in the back? I had to rewash em. I wonder if I shouldn't
> store em in plastic bags for next time.

This is probably OT even if I rather enjoyed writing down my opinions on
tea and coffee.

I've tried iced coffee and do not willingly drink it tho' I have at
least two 8oz mugs of hot black coffee every day, which I never drink
decaffeinated. I vary the roast from medium to dark and I quite like
expresso tho' I don't make it for myself. I guess I'm no real
connoisseur of coffee since I don't like real Kona much more than
cheaper beans and I was disappointed in Jamaican Blue Mountain. I have
enjoyed Cappuchino at breakfast in Italy. I don't usually sweeten coffee
except for Turkish and Greek. If I am desperate enough to have to use my
emergency supply of instant coffee, I make it with milk and brown sugar;
rather a childish taste since I have drunk it that way since I was about
eight year's old.

In case anyone wants to argue about expresso and espresso, the online
OED prefers espresso but acknowledges and quotes expresso even if the
Thunderbird online spelling checker flags expresso. I tend to favor the
Wikipedia entry, which says that both are loan words; espresso from
Italian and expresso from Spanish.

I don't mind hot tea tho' I prefer green to black and I also like the
interesting blends like those sold by Teavana. All of these I drink
without sugar and I don't like milk in tea at all. Iced tea is not bad
even if to me, with sugar and lemon, it's really a form of lemonade.
Overall, I seldom go to the extent of making tea for myself or drinking
it with food except in Japanese and Chinese restaurants.



--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

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

On 1 Giu, 02:05, Kalmia > wrote:
> 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.

In Italy, especially Rome, we use to make cold coffe during summer
period. I like it very much. But we don't use ice. We simply make a
light coffe (lighter than the hot expresso coffe) and put in bottle
and then in the fridge. I can prepare it the day before....
cheers
Pandora

On Thu, 31 May 2012 17:05:47 -0700 (PDT), Kalmia
> wrote:

>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 first made chilled coffee back when I worked in the donuty shop in
the 1980's. I just made my usual cup of coffee (with cream and sugar
back then) and put it in the cold case until it was cold. And it was
delicious!

Haven't made it since, and I drink my hot coffee black now. I'd
probably still go back to the cream and sugar if I did make chilled or
iced coffee. I love the asian iced coffee I've gotten at
Thai/Vietnamese/Indian restaurants! YUM!!

John Kuthe...

On Thu, 31 May 2012 17:05:47 -0700 (PDT), Kalmia
> wrote:

> 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.

How hard is it to make iced coffee? People want varying amounts of
cream and sugar in their coffee (even if it's iced); so I'd make a
simple syrup instead of using granulated sugar, put simple syrup &
cream/milk into pouring containers and let them make it themselves.

--
Food is an important part of a balanced diet.

On Thu, 31 May 2012 17:44:50 -0700 (PDT), Kalmia
> wrote:

> True, but I kept thinking about coffee being 'old' after about an
> hour. Ya kin sure taste its age in restos and 7-11s mid-morning when
> no one's brewed a fresh pot.

You had it in a vacuum pot didn't you? They keep coffee tasting fresh
for a long time. If you're that sensitive to coffee freshness, make
the coffee as strong as possible and serve it while still warm.

I'm not sensitive to using "old" coffee for iced coffee because of all
the cream and sugar that goes in it; but I can't stand iced tea made
from tea that's been sitting around because I just put lemon in mine,
so I can taste when it's been sitting around for a few hours. Blah.
That's why when I order it in a restaurant, I have them bring me a pot
of hot tea and a glass of ice.

--
Food is an important part of a balanced diet.

On Fri, 1 Jun 2012 06:40:24 -0700 (PDT), Kalmia
> wrote:

> By the way, how can glasses rarely used get so grungy on a top shelf
> and way in the back? I had to rewash em. I wonder if I shouldn't
> store em in plastic bags for next time.

You'd still need to wash them because they'll smell musty even if they
weren't dusty. Unfortunately, that's life.

--
Food is an important part of a balanced diet.

On Fri, 01 Jun 2012 10:37:57 -0400, James Silverton
> wrote:

> In case anyone wants to argue about expresso and espresso, the online
> OED prefers espresso but acknowledges and quotes expresso even if the
> Thunderbird online spelling checker flags expresso. I tend to favor the
> Wikipedia entry, which says that both are loan words; espresso from
> Italian and expresso from Spanish.

I prefer the x spelling too, but have learned there are certain people
here with nothing better to do than be the spelling police even though
they are otherwise clueless.

--
Food is an important part of a balanced diet.

On Fri, 1 Jun 2012 06:10:55 -0700 (PDT), Bryan
> wrote:

> sweetened condensed milk (White trash to the max).

So what? It tastes good. I love Vietnamese iced tea.

--
Food is an important part of a balanced diet.

On Fri, 01 Jun 2012 10:21:22 -0700, sf > wrote:

>On Fri, 1 Jun 2012 06:10:55 -0700 (PDT), Bryan
> wrote:
>
>> sweetened condensed milk (White trash to the max).
>
>So what? It tastes good. I love Vietnamese iced tea.

But it doesn't suit Bryan's nose-in-the-air snooty snobby attitudes!

Whatta shame! ;-)

John Kuthe...

sf wrote:
> James Silverton > wrote:
>
>> In case anyone wants to argue about expresso and espresso, the online
>> OED prefers espresso but acknowledges and quotes expresso even if the
>> Thunderbird online spelling checker flags expresso. I tend to favor the
>> Wikipedia entry, which says that both are loan words; espresso from
>> Italian and expresso from Spanish.
>
> I prefer the x spelling too, but have learned there are certain people
> here with nothing better to do than be the spelling police even though
> they are otherwise clueless.

I learned that when finely ground coffee is expressed (the method) you
get espresso (the product). Where the word espresso is an English word
recently adopted frm Italian so it still gets spelled as it was before
the adoption.

My iced coffee strategy - Brew it dark and as strong as possible.
Switch it to a cooling station immediately to keep the bitterness from
growing. Switch it to the refrigerator as soon as its temperature has
fallen to the point it does not warm up the other items in there. Serve
with ice which will reverse the intial push for stronger coffee.

John Kuthe wrote:

> >> sweetened condensed milk (White trash to the max).
> >
> >So what? It tastes good. I love Vietnamese iced tea.
>
> But it doesn't suit Bryan's nose-in-the-air snooty snobby attitudes!

Maybe he uses the term just to denote a narrow genre of cookery. When
I was young, the term "soul food" had a negative connotation. Now it
just means traditional Southern cooking developed by African-
Americans.

On May 31, 10:11*pm, wrote:

The one thing nobody has mentioned is this.


Freeze coffee in ice cube trays and use for your ice cubes. That way
you don't dilute your coffee.

On Jun 1, 5:04*pm, ImStillMags > wrote:
> On May 31, 10:11*pm, wrote:
>
> The one thing nobody has mentioned is this.
>
> Freeze coffee in ice cube trays and use for your ice cubes. * That way
> you don't dilute your coffee.

Good idea. I'll add to my Master Plan.

On Fri, 01 Jun 2012 21:45:58 -0500, BubbaBob
> wrote:

> Jamaican Blue Mountain has been a disappointment to everyone since about
> 1977. Talk about resting on one's laurels. It's not even in the top 40 for
> serious coffee drinkers.

Try Blue Bottle coffee sometime. It's fantastic.

--
Food is an important part of a balanced diet.