So I'm now a coffee snob. A cup of instant is fine when you're home alone, but when you're out and paying £2 for a cup somewhere I'd be very disappointed if it came out of machine with no real skill involved.
Why you ask? Well firstly there's the small issue of the profit company's make from hot beverages. The average cup of coffee costs (i mean your ground from the bean hot steamed milk cappuccino here) around six pence to the coffee shop. I am being honest here. I learnt this on a company training day and while this was about two years ago I doubt the price has increased a great deal. Even with the crazy inflation that you see in the supermarket at the moment. If you think about how much your latte costs now compared to last year relatively it is has increased by a minimal amount.
The second factor is the taste difference is phenomenal. The beautiful oily bitterness that engages your tastebuds and recharges your batteries. I strongly advocate the consumption of coffee over alcohol for a truly good time.
Anyway I'm moving off the subject of my post. How to make an Iced Coffe.
I decided not long ago that I would boycott coffee houses (whenever socially exceptable to do so) in favour of a portable thermos flask. Given the state of the economy I thought it best to share this knowledge with anybody interested in saving a few pounds.
First off.
- The Coffee. Now you can get some very rough ground filter coffee in the supermarkets. My advice would be to steer clear of heavily branded packets. Anything Storebranded, Nescafe, or Starbucks labeled is out. Unless your a heavy coffee drinker stick to very small packets as Coffee loses flavour once opened very quickly. I personally go to whitchards. You can smell and taste the been for free prior to purchase and they will grind it instore for you. Make sure however that the beans are oily- if they aren't they're not fresh.
- A cafetiere is fine for making coffee, Coffee machines are high maintenance and expensive. put plenty of coffee ground in around 2 tablespoons per large cup. Add about 100ml of hot water and stir prior to plunging!
- Ice- again the machines you can by on the high street aren't worth bothering with unless you have money falling out your ears. Just from the freezer. Put about 12-14 cubes of ice (per cup) in a Freezer bag then wrap in a tea-towel and beat with a rolling pin until crushed. (WEAR EARMUFFS WHEN HUNGOVER!)
- Icing sugar is my secret ingredient for this little number. It helps add consistency to the iced coffee and dissolves better in cold liquid than standard sugar. put as much as you can handle in the glass/mug/thermos/mixing jug.
- Flavours- I love cinnamon coffee so I always add a little to my mix, or if im feeling devilish cocoa powder. Most chain stores use your bog standard cadbury's hot chocolate for all their mocha's and such. Use roughly a tablespoon per mug. (sounds alot but this is what you get at the coffee shop) IF YOU WANT WHITE CHOCOLATE simply melt some white chocolate into the coffee. Use your imagination. Syrups aren't unnecessary when you can buy most of the flavours you desire for less than £2 from the spice section of the supermarket.
- Add the hot coffee first it should be very strong because the ice and milk will water it down. Mix the icing sugar and flavours in until fully dissolved.
- Finally add the crushed ice, and as much milk as you like- stir and viola! Ice Coffee. Drink down or pop in a thermos and take to work!
Wish me luck
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