Roastmaster Al came up with a new blend of coffee for his own personal enjoyment which he then shared with the rest of us here at Coffee Bean Direct, and it became a huge hit! This blend of coffees from Costa Rica, Papua New Guinea, and Panama smelled amazing before it was even brewed, causing everyone to beg for a taste. Comprised mainly of dark roasted coffee, with highlights of light and city roast, we figured Al’s new blend would make a great iced coffee and it quickly became a sensation around the office and roasting facility. Literally every day since the first batch was made—and sometimes more than once a day—we were brewing this blend for iced coffee; every day, someone on staff was being sent out to the store to pick up more bags of ice to support our new habit!
“Brewing coffee is hardly as labor intensive as cooking a meal, but it would be nice to brew up a big batch and drink it any time I feel like it without it burning or spoiling. So, when a customer mentioned making coffee from homemade cold concentrate, I thought I’d give it a try. ...”
Read more at our blog:
Blended with beans from
Central America + Indonesia
To make the perfect iced coffee, it's best to brew the coffee ahead of time and let it cool. Otherwise you just end up with watered-down warm coffee, and that just doesn't sound as good. Add your sugar or sweetener while it's hot, and then cool in the refrigerator. When you are ready for your frosty fix just add milk and ice. For a smoothie-like treat, mix it all in a blender or milkshake machine and enjoy!