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Old 01-06-2012, 01:05 AM posted to rec.food.cooking
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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.







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Old 01-06-2012, 01:33 AM posted to rec.food.cooking
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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.
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Old 01-06-2012, 01:44 AM posted to rec.food.cooking
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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.

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Old 01-06-2012, 02:41 AM posted to rec.food.cooking
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"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


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Old 01-06-2012, 06:11 AM posted to rec.food.cooking
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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
--
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www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com


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Old 01-06-2012, 02:10 PM posted to rec.food.cooking
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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
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--Bryan
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Old 01-06-2012, 02:31 PM posted to rec.food.cooking
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"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.


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Old 01-06-2012, 02:40 PM posted to rec.food.cooking
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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.
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Old 01-06-2012, 03:37 PM posted to rec.food.cooking
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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.
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Old 01-06-2012, 03:41 PM posted to rec.food.cooking
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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


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Old 01-06-2012, 04:55 PM posted to rec.food.cooking
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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
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Old 01-06-2012, 05:01 PM posted to rec.food.cooking
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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...
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Old 01-06-2012, 06:07 PM posted to rec.food.cooking
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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.
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Old 01-06-2012, 06:12 PM posted to rec.food.cooking
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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.
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Old 01-06-2012, 06:14 PM posted to rec.food.cooking
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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.


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