It happened. After a Winter that seemed like it would never end my taste has officially switched back to lighter more tea-like coffees. This is in spite of a sub freezing night in mid-April. I assume my theory was correct and my taste desires do go through a change along with the seasons.
I am looking forward to some great lighter Ethiopians again this Summer but there are three things I want to check off my “must try” list this season.
1) The Cold Bruer is one of the newer entrants into the ever growing iced-coffee space. I have not used one yet but they look really awesome.
2) I am also excited to see what roasters follow Stumptown into the iced coffee fray. Their appropriately named Cold Brew seems to grow in popularity every year and I admittedly have never grabbed a bottle. It seems most Whole Foods carry it.
The key to great iced coffee is brewing the coffee cold and slow…real slow. I played around with flash brewing last year but I didn’t seem to quite get it the way I wanted. Like great hot coffee, cold coffee shouldn’t need milk or anything else added to it to taste great. It should stand up on it’s own1. Without adding anything to the coffee it should have a sweeter, less bitter taste than most iced coffees people have probably had from Starbucks and the like. But, by adding a little cream or milk to a great iced coffee you can really accentuate the natural sweetness.
I do typically add a little cream to my iced coffee. ↩