Iced Coffee
This summer, I experimented with a number of cold brew and Vietnamese iced coffee recipes in search of an easy yet tasty homemade option. In the end, my favorite iced coffee is a variation on Blue Bottle’s New Orleans Iced Coffee.
- 55 g ground coffee (30 on the Baratza Encore) Coffee and Chicory
- 1000g cold water
- 1 tbsp simple syrup
- 2% or whole milk
- Measure 55g of coffee into a 1L french press.
- Fill the french press with cold water.
- Cover and let sit for 12-15 hours.
- Place the lid on top of press, press the filter down, and chill in the refrigerator.
- Serve in a glass over ice with equal parts coffee and milk. Stir in 1 tbsp simple syrup.
Additional Thoughts:
- I typically start the coffee in the evening and let it sit overnight.
- I recommend trying Café du Monde’s Coffee and Chicory Blend. As I researched different iced coffee recipes, I was surprised by how frequently Café du Monde grounds were recommended for Vietnamese iced coffee. In fact, at my local grocery store, Café du Monde is in the Asian food aisle, not the coffee aisle. I am not very big into the taste of chicory in black coffee, but I think it works well with this recipe.
- Simple syrup is easy to make at home. Simply heat 1 part water and 1 part sugar on the stove until the sugar is dissolved. Store it in the refrigerator.
Teh Tarik (Pulled Tea)
Since my journey to find a good iced coffee wound up taking a trip to Southeast Asia, I thought it would be interesting to try making homemade teh tarik. I first discovered this Malaysian treat in Singapore, and I was really excited to learn how simple it is to make at home!
- 4 black tea bags
- 3 cups water
- 1/4 cup condensed milk
- Boil the water.
- Steep the tea bags in the water for 5-8 minutes.
- Mix in the condensed milk.
- Pour the tea between two different carafes, increasing the height of the pour to increase frothiness.