Consider this a public service announcement.
Usually I don’t care what you eat. You only eat foraged foods? You only eat Cheetos? You’re on a cabbage-based fad diet? Ok. Cool. I can work with that.
But there is one thing that bothers me. (You have something that bothers you too, right? Something? Feel free to make me feel better by sharing in the comments.) Mine might be the world’s strangest pet peeve, but at this time of year it’s everywhere I look. It’s this business of the ice in summer’s ubiquitous iced coffee.
Here in Seattle, it does get warm enough to enjoy iced coffee occasionally in the summertime. I really prefer to make my own, though, because even Seattle’s own coffee shops, which should know better, commit a grave offense in serving their otherwise-delicious cold brew: they put actual ice in it. Ice as in frozen water. No!Coffee should be a strong, black brew, tempered only by something creamy or something sweet if your tastes incline that way. Adding water to my coffee, even in the form of ice cubes, is unforgivable.
The solution, of course, is simple. Take the time to freeze a tray of coffee ice cubes, and plunk a couple in your cup next time you want your coffee cold. As they melt, instead of creating a watery, undrinkable mess, they make…more coffee. You see how this is a winning proposition?
You can hot-brew or cold-brew your coffee, sweeten it or don’t. I like a spoonful of cinnamon mixed into the coffee grounds, myself. But I wouldn’t presume to tell you how to make your coffee. What I will tell you is this: the secret to making better iced coffee is now in your hands.The Secret to Better Iced Coffee: Make coffee, freeze in ice cube trays, add to cold coffee.
And hey, if you know of someplace in Seattle that uses coffee ice cubes in their iced coffee, will you let me know?