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There is a simple but often overlooked factor that’s crucial to making good iced coffee drinks. What might that be, you ask? Use fresh-brewed coffee, made double-strength, just for that drink. Simple? Yes. Common? No.

(See slideshow here).

Oh so often, people (and even coffeehouses) make the mistake of using leftover coffee, or even just letting fresh-brewed coffee cool while it’s standing. Both situations leave you with coffee that is bitter and flat, having lost its aromatics.

To get the flavor and verve that an iced coffee drink needs and deserves, make your coffee fresh, and immediately pour it over ice.

Handy tip: freeze just-brewed coffee in ice cube trays. Using “coffee cubes” in your drinks will also eliminate the problem of dilution via ice-melting that can occur if your coffee isn’t strong enough to begin with.

Another way to make sure you have great-tasting coffee for iced drinks is to cold-brew ahead of time. You’ll have a flavorful concentrate on hand to use at a whim.

Here is a recipe for an iced coffee that’s simple but has that “little something extra” that makes it a true winner.

 Extra Smooth Iced Coffee

Ingredients:
1 cup (8 oz.) fresh-brewed coffee, made double-strength
2 rounded tablespoons sugar (extra fine)
1/2 cup heavy whipping cream
1/4 tsp genuine vanilla extract
2 cups ice

Pour everything into a blender and blend until creamy.
(Serves 2)

Recipe courtesy Coffee Detective

LOCAL NOTE:  Check out Novo Coffee's art museum shop for great iced "Toddy" coffee.

Comments?  Email Korina.

*This is an original article.  Proper attribution is required (byline, digest, link to this page) is required if you would like to use this material, in whole or in part.*