Bethany and I were privileged to give an informative look at iced coffee theory and practice at last weekend's Grind Event, hosted by PACA and the Union Project. I usually don't go for iced coffee, it just isn't my thing, but doing the research for the presentation brought a new appreciation for what can be done with ice and espresso (even with the recent Arlington unpleasantness). Our presentation ended up being a little slap-dash, but we have honed since then and are prepared to ice anyone's coffee.
We usually make iced americanos (shaken) for our iced coffee--the shaking seems to cut down the bitterness associated with hot coffee poured over ice, but retains the full flavor and aroma. Today, though, I made a modified Shakerato using a combination of Tim Wendelboe and Rich Westerfield's recipes. Tasty stuff. These are definitely going in my next presentation.
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