Watery iced coffee? Be GONE.
With summer in full swing, that means one thing and one thing only; it’s iced coffee season – and you deserve only the best.
We all know there’s nothing better to cool you down on a hot day than a refreshing beverage and in our opinion, iced coffee is a top contender, but in this crazy heat (I know I’m exaggerating) a problem does arise with iced coffee that we’re all too familiar with. The damn ice cubes melt and everything just gets a bit meh if you don’t drink it fast.
Have no fear, because we’ve got just the thing – if you make your ice using coffee instead of just water, not only will the cubes stay solid longer, but when they’ll melt, they’ll only be releasing more coffee.
Here’s how you make ’em.
Method:
1) Ensure your ice cube tray has been thoroughly cleaned. Silicone trays are best to use for easy removal of the cubes when they are ready.
2) Using either a fresh batch of strong coffee or leftovers, allow coffee to cool to room temperature. Carefully pour the coffee into your trays and place it into the freezer.
3) The cubes will be ready to use in 3 to 4 hours depending on your freezer temperature. They will be usable for around 2 weeks after the first freeze.
Perfect iced coffee, every time.
This method was kindly shared by coffee experts at Coffee-Direct.co.uk.
