Cold or hot? Obama or Clinton?
So, what makes a great Iced coffee? Is it freshly brewed? Is it bottled in a freezer at your local grocer? Is it left over from your last brew the night before? For one thing, it should be freshly brewed and treated the way you treat its little sister, coffee!
We, as in Myrna and I are working on creating an iced coffee program for Panera. After doing some research and initial testing, we have both come to a few conclusions.......
1- The fresher the better!
2-You want a nice, Rich, full-bodied Roast.
3-Guests treat it differently than regular drip coffee. You could throw it in the specialty beverage/Iced Beverage category.
There are several ways of preparing iced coffee. Ordinary hot-brewed coffee can be served cold, although this may result in a bitter-tasting product. Cold brewing relies on time, rather than heat, to transfer the coffee flavor to the water. In order to achieve this, ground coffee is soaked in water for hours and then filtered. This may be done in any container, such as a mason jar, although commercialized cold brewing systems also exist.
In more recent times it has become common for coffee shops to offer 'iced' versions of their most popular coffee drinks. The iced latte and iced mocha are the two most common examples of this. A quick way of preparing such drinks is to make a small quantity of strong, hot espresso, dissolving the required sweetener/flavourings in the hot liquid and then pouring this directly into a cup of ice cold milk. This method is particularly common in busier coffee shops where rapid customer turnover is required.
Either way, Iced coffee is here to stay. So drink up Chotchy!
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