Frequently Asked Questions

20.What is Iced Coffee?

Though obviously a straightforward drink, iced coffee can be improved. The biggest mistake often made in restaurants is preparing iced coffee by simply pouring hot coffee into a cup of ice. This basically results in cold, weak coffee, though this effect can be mitigated by starting with a very strong brew.

Alternatively, allow the coffee to cool on its own. A lesser caveat applies here – to some extent, suspended particulates may continue to extract, making the coffee bitter (less of a concern for paper-filtered coffee than with unfiltered brews). Rapid cooling may yield a smoother cup by using very cold containers and plastic "ice cubes" (which are sold to rapidly chill drinks that should not be diluted). You can also make ice cubes from brewed coffee; adding these rather than regular cubes to the cold coffee will keep it from becoming dilute as the cubes melt.

If you prefer sweetened coffee, it is easier to sweeten the coffee when it's hot as the sweetener dissolves more easily. However, the apparent sweetness of the drink will change as the coffee cools – we tend to perceive cold drinks as being less sweet.