There’s nothing better than slowly sipping a creamy, iced coffee in the summer sun. A favorite way to cool down and wake up, iced coffee is a staple in our office as the Seattle summers (surprisingly) only get hotter.
Making Iced Coffee at Home is Easy, Trust Us
Nowadays, there are many ways to make an iced cold coffee drink at home. However, we have recently taken a liking to the flash brew method. If you’re not familiar, flash brew iced coffee is a simple pour-over done directly over ice. Unlike other methods, flash brew captures the entrancing smells and tastes of coffee that you get when you brew a hot cup of coffee. It is also stops coffee from going stale or oxidizing: both which hinder the taste.
People who love the nuances of hot coffee and those who drink their coffee black will gravitate towards flash brew for keeping the same profile of a hot cup of coffee while adding that extra oomph. Here are a few tricks to getting the perfect iced coffee, flash brew-style:
Choosing the Perfect Iced Coffee
- Use a full-bodied coffee to avoid tartness
- For an iced coffee with a sweet, creamy, and/or chocolate flavor profile, go with a roast from Guatemala, El Salvador, Costa Rica, and Honduras. Think cream soda on the rocks!
- For a refreshing tea-like iced coffee with fruit notes go with an Ethiopian or Kenyan roast. The fruit flavors will pop on ice.
- If you have a scale, use it!
Quick & Easy Flash Brew Iced Coffee Recipe
– One 1.8 oz. Bean Box pouch
– 2 1/3 cups (18.4 oz) of water
– 1 1/3 (10.4 oz) cups of ice
Brew using your normal brewing equipment, but using the above amounts. Brew the hot coffee directly onto the ice.
For the coffee geeks among you, the recipe basically uses the same 16-1 water-to-coffee ratio we recommend for brewing, but split between the water and the ice roughly 65%/35%, so that the ice doesn’t end up diluting the brew. Enjoy!
Cooling Down with Coffee,
Read on Bean Box’s blog 8 AM here.
Comparing single origin coffees and blends is really an apples and oranges type situation. Single origin coffees are praised for their unique tasting notes and nuances, whereas blends are more well-rounded and focus on taste, smell, and mouthfeel (the physical sensation of the coffee in your mouth).
Here are a few key differences between blends and single origin coffees to fill your cup with:
Single Origin Coffees
- All beans come from one location (can be a country or region within a country)
- Unique flavors reflect the origin of the beans
- Tastes best without milk
- Often lightly roasted to sustain natural flavor of the bean
- Best as a pour-over or Chemex
- Enjoyed by coffee purists, since flavor of beans stands on its own
- Increasingly used as espresso and drip in trendy, new cafes for its exotic flavor profiles
- Tasting notes by location: Central American coffees (brown sugar, cocoa, and spice flavors), Kenyan (bright, juicy, sweet yet tart), Ethiopian (naturally processed- sweet berry flavor, washed coffees- jasmine or lemongrass)¹
- Beans from a variety of locations that are mixed together
- Smooth, well-rounded taste
- Beans can be blended together before or after roasting
- Tastes good black or with milk
- Mocha-Java is known as one of the world’s oldest blends. Back in the day, this blend consisted of one part Mocha coffee to two parts Indonesian Java Arabica coffee. Today, commercial Mocha Java blends use other coffees in place of the Yeman Mocha and Java Arabica²
If you’re looking for more of a crazy coffee adventure, try a single origin coffee that explodes with a variety of flavors in each sip. Broadcast’s Colombia Las Margaritas is a great single origin coffee with a rich chocolate taste and surprising hints of caramel, anise, and cola. If you want something satisfying and all around delicious, go for a blend such as Herkimer’s Drip Blend, Conduit’s Westlake Blend, or Fundamental’s Stemwinder Blend. Picking between a single origin coffee or blend is all about preference, so choose your favorite and get to drinking. You’re officially in the coffee know.
Coffee Sippin’ in the Sun,
Read on Bean Box’s blog 8AM here.