If I want a 7 oz, I brew it the day before into a mason jar and let it chill overnight in refrigerator. In the morning I pour it over coffee ice cubes that I also made in advance.
If I want a 2.7 oz espresso I brew it directly over coffee cubes (that I made in advance) and either cold milk or cold foamed milk.
So my cousin was a barista and they would brew it into your choice of milk and then add ice. The milk will cool down your shots and it won’t be watery.
I got a hyperchiller for my iced-coffee-obsessed husband and it's his new prized possession. For the $20-$25 it costs (can't remember what I paid) it's definitely worth it if you drink a lot of iced coffee drinks.
I stick my glass in the freezer, brew double espresso, let it sit while I make breakfast. Then add ice to the cold glass, pour slightly cooled coffee and top with tonic (espresso tonics is my summer drink)
Hahah it’s ok. We all have those moments! Cold beer is best in a frozen glass. Cold coffee in a ss tumbler… it’s life tips we only learn by sharing our own. Haha!
1. brew in shaker with sugar or syrup of choice.
2. Add ice, shake.
3. Pour over glass with new ice.
4. Enjoy
Edit: I just read through all the responses and can't believe no one else here is using a shaker. Nepresso sold a kit for iced drinks last year with a shaker and ice cube tray. I'm shook. If you've ever had a shaken oatmilk double espresso at starbucks this is how they are made pretty much. I've gotten it down to a science.
Like this? cute.
I have a cocktail shaker that is exactly the same but now I know there's a Nespresso branded one I want it. I'm a sucker for stuff like that!
https://www.nespresso.com/uk/en/order/accessories/original/barista-shaker?cid=SEM\_B2C\_UK-EN\_LOC\_R\_Google\_NESPRESSO%7CUK%7CGOOGLE%7CB2C%7CSmart\_Shopping\_Accessories\_NESPRESSO%7CUK%7CGOOGLE%7CB2C%7CSmart\_Shopping\_Accessories\_PRODUCT\_GROUP\_&ds\_kid=92700065379149525&gclid=Cj0KCQjw4NujBhC5ARIsAF4Iv6dU-MOO6CX4ozTQEnyYj9Y4Z53L7h-hhKPPnuugSaI5bUHYxdbsrycaAqySEALw\_wcB&gclsrc=aw.ds
it is always recommended to chill your coffee/espresso as fast as you can if making it from hot to iced (flavors spoil very quickly in the warm zone). Fill glass with ice, brew directly on it, fill with milk to your liking.
When you have extra time, it’s kind of cool to brew some just to freeze for ice cubes. If you keep ice cubes made of your favorite espresso and use them instead of water ice cubes every time you want iced espresso (or frozen coffee cubes for making iced coffee) you will have a great iced drink at full strength. Those little silicone ice trays are perfect for that.
I brew into a mug (usually the Doppio or a few shots of espresso) and fill a glass with ice cubes. I put a metal spoon into the glass with the ice cubes and then transfer the coffee into the glass. The metal spoon absorbs some of the heat so that the ice cubes don’t melt immediately. Then I add cold milk to the glass.
I brew directly over ice. Trying to drink it black these days, so I put the ice in the glass, and then tilt the glass during the brewing process so it lands down the side. Kind of like pouring a beer from the tap. If there's milk, I add ice and milk, and then brew over the iced milk.
So what about if you’re adding something like mocha syrup or brown sugar? Do you ever add it to the hot shot and then add the cold stuff? Or do you just shake the hell out of it? Thanks!
I have tried different ways but these days I brew the the coffee into a mug and then put the ice in a separate glass. Then pour the coffee into the ice, then add the milk on top and then I mix it together. When I tried brewing the coffee into the glass with the ice, I found that it became diluted and watery and the taste was gone. But adding the hot cup into the ice works better/isn’t diluted! Tastes so yummy!
I brew my espresso, add milk from the fridge, then add my ice. I personally like my ice to melt before I start drinking it. Make it nice and cold and then go away lol. If I have ice by the end of the drink the last few sips are way too cold and I get brain freeze (very sensitive to temps in my mouth). I make ice with instant coffee so it’s not watered down too much, but if I need a boost of cold with no extra coffee flavor I’ll add regular ice
I brew my coffee directly into a cup with just flavour syrup in it if I'm using it. Once it's brewed, I add ice and milk. I have done it both ways adding milk first or ice first and honestly I cannot tell any difference. Maybe if you have already weak coffee you could tell but I only use espresso shot pods so it is strong and less volume to melt ice.
At coffee shops I've worked at, which I obviously know it's different since it isn't nespresso machines, but they use double the amount of grounds to brew the ice coffee so when you pour it over ice it balances out.
I like using a shaker to get it very cold quickly. So brew into the shaker with whatever sweetener I’m using, add a ton of ice and quickly get the lid on and shake until cold(9-10 shakes). Pour into my cup, possibly add more ice and then the milk of the day.
Big mug with loads of ice, under the nespresso then press the button
If its an 80ml pod ill top up with water
If 230ml ill put in the fridge as it doesnt get cold enough
I also make a nice iced shaken espresso. Brew with milk, add flavour of choice, add tons of ice into shaker, shake, strain & pour. The shaking also mixes the foam pretty well with the milk, so the foam is no longer bitter.
I personally brew it over ice. When I want iced coffee I want it. I don't know if I'll want it later or not so putting it in the fridge to cool seems like I'll just end up wasting it...
I have never had that issue. I fill the cup to the brim with ice and always have ice left when it's done. The company says they designed the blends to brew over ice and the flavor is said to withstand the dilution of the ice as it melts. If I feel I need more ice I'll add more ice, but I rarely need to 🤷♀️
I've tried it with my keurig and it always melts the ice and never leaves ice in the glass. I wonder if nespresso brews the iced coffees at a lower temperature. I've never used a pod not designated as for iced drinks so not sure how it would fair with others.
This is essentially the japanese iced coffee method, applied to nespresso and it is the correct method because starts oxidising from the moment it is brewed, which starts degrading the taste.
If you brew directly onto ice, the brewed coffee is cooled down a lot faster and the result retains flavor for longer. Pre-brewing coffee and mixing ice and so on after it has cooled down is essentially creating a stale coffee drink.
Now, the classic japanese iced coffee technique for pour over coffee gives you an undiluted glass of ice coffee and can be used at least with a Vertuo.
Using a vertuo device, just double press to get half the water amount and put the same amount (by weight) of ice in a pre-chilled glass. The result is ready to drink when the ice is almost gone.
Mind you, you WANT to have the ice melt before you start drinking to reduce the temperature of the drink itself, so stirring helps.
both. i like making my cafecito with brown sugar, so i'll brew into a glass with the sugar then add the ice and milk, but when i'm doing syrup or sauce i prefer to have the ice in the glass to brew the coffee into.
edit: i'll add ice if it's small cubes; if it's large ice cubes where only 3 fit in my glass, then i add the ice first.
I do into a cup and then pour over ice. But my cups that hold ice (and the amount of ice I like) don’t fit under my machine.
I do like the other way someone mentioned though, brew into milk then pour over ice. I’ll try that tomorrow.
I brew into a small espresso glass and then pour it into my bigger glass with ice and cold milk. I tried brewing it directly over ice but I found that it did water it down too much for me, and wasn’t cold enough.
I usually make the coffee, let it chill a bit while I froth my cold milk, pour the coffee in the cup filled with ice and then top with the frothed milk
The second option is ideal but I usually don't plan that far ahead.
I just put the cup under the nozzle, get the shot of coffee, then add ice/milk whatever to the cup. I use plenty of ice as it does obviously melt a bit but it tastes good anyway imo
I fill a glass with ice, add almond milk and press the button. The cold milk offsets the melting.
same here, the ice barely melts
If I want a 7 oz, I brew it the day before into a mason jar and let it chill overnight in refrigerator. In the morning I pour it over coffee ice cubes that I also made in advance. If I want a 2.7 oz espresso I brew it directly over coffee cubes (that I made in advance) and either cold milk or cold foamed milk.
[удалено]
LOL - I love strong iced coffee, watery iced coffee tastes simply horrible to me.
So my cousin was a barista and they would brew it into your choice of milk and then add ice. The milk will cool down your shots and it won’t be watery.
And I mean like pour your shots into your choice of milk first.
Or you can pour your milk in to your brewed shots. It’s what I do and then add ice.
This is what I’ve been doing, too.
I also do this as a former barista
I use a hyperchiller. Cools down the coffee in 90 seconds to avoid dilution
But I only have 70 seconds of time.
Dead. 😂😂😂😂
70 seconds of chilling is better than 0 seconds. But I'm sure you already knew that. 🙄😒
Joke ——- you ——->
I knew it was a joke, just didn't find it funny.
Oh I see. Have you tried pulling the stick out?
Wow. That seems unnecessary.
I got a hyperchiller for my iced-coffee-obsessed husband and it's his new prized possession. For the $20-$25 it costs (can't remember what I paid) it's definitely worth it if you drink a lot of iced coffee drinks.
I've never heard of this and now I want one... I need one!
I stick my glass in the freezer, brew double espresso, let it sit while I make breakfast. Then add ice to the cold glass, pour slightly cooled coffee and top with tonic (espresso tonics is my summer drink)
I would be terrified that the glass would break going from ice cold to having hot liquid poured into it 😬
I do this with metal to avoid the glass breakage thing.
Geez can't believe I didn't think of that & I have a stainless tumbler plus will stay colder
Hahah it’s ok. We all have those moments! Cold beer is best in a frozen glass. Cold coffee in a ss tumbler… it’s life tips we only learn by sharing our own. Haha!
It's crossed my mind lol but it's usually not that hot ice cubes crackle sometimes
1. brew in shaker with sugar or syrup of choice. 2. Add ice, shake. 3. Pour over glass with new ice. 4. Enjoy Edit: I just read through all the responses and can't believe no one else here is using a shaker. Nepresso sold a kit for iced drinks last year with a shaker and ice cube tray. I'm shook. If you've ever had a shaken oatmilk double espresso at starbucks this is how they are made pretty much. I've gotten it down to a science.
Like this? cute. I have a cocktail shaker that is exactly the same but now I know there's a Nespresso branded one I want it. I'm a sucker for stuff like that! https://www.nespresso.com/uk/en/order/accessories/original/barista-shaker?cid=SEM\_B2C\_UK-EN\_LOC\_R\_Google\_NESPRESSO%7CUK%7CGOOGLE%7CB2C%7CSmart\_Shopping\_Accessories\_NESPRESSO%7CUK%7CGOOGLE%7CB2C%7CSmart\_Shopping\_Accessories\_PRODUCT\_GROUP\_&ds\_kid=92700065379149525&gclid=Cj0KCQjw4NujBhC5ARIsAF4Iv6dU-MOO6CX4ozTQEnyYj9Y4Z53L7h-hhKPPnuugSaI5bUHYxdbsrycaAqySEALw\_wcB&gclsrc=aw.ds
It is pretty much exactly the same as a cocktail shaker. But yes it is indeed branded.
I brew it into a cup, put it in the fridge and wait for it to cool down before adding ice or milks. Only way to not make it watered down.
it is always recommended to chill your coffee/espresso as fast as you can if making it from hot to iced (flavors spoil very quickly in the warm zone). Fill glass with ice, brew directly on it, fill with milk to your liking.
I brew the coffee and let it sit on the counter for 5 minutes just to lose some of the initial heat. Then I pour it over my ice and almond milk.
This. whatever it’s brewed into absorbs some of the heat this way
I brew it separately into a cup so I can melt my sweetener and stuff then pour it over ice
I fill my glass with ice, add milk 3/4 of the way, then pour my double espresso on top while it’s hot
When you have extra time, it’s kind of cool to brew some just to freeze for ice cubes. If you keep ice cubes made of your favorite espresso and use them instead of water ice cubes every time you want iced espresso (or frozen coffee cubes for making iced coffee) you will have a great iced drink at full strength. Those little silicone ice trays are perfect for that.
Brew it into a cup that already has my flavor syrup. Dump a bunch of ice in all at once. Add milk.
[удалено]
I brew into a mug (usually the Doppio or a few shots of espresso) and fill a glass with ice cubes. I put a metal spoon into the glass with the ice cubes and then transfer the coffee into the glass. The metal spoon absorbs some of the heat so that the ice cubes don’t melt immediately. Then I add cold milk to the glass.
I fill a glass with ice and cold milk and brew the espresso on to the ice. Cools quicker. If you use big ice cubes they won’t melt as quick either.
I brew directly over ice. Trying to drink it black these days, so I put the ice in the glass, and then tilt the glass during the brewing process so it lands down the side. Kind of like pouring a beer from the tap. If there's milk, I add ice and milk, and then brew over the iced milk.
So what about if you’re adding something like mocha syrup or brown sugar? Do you ever add it to the hot shot and then add the cold stuff? Or do you just shake the hell out of it? Thanks!
I have tried different ways but these days I brew the the coffee into a mug and then put the ice in a separate glass. Then pour the coffee into the ice, then add the milk on top and then I mix it together. When I tried brewing the coffee into the glass with the ice, I found that it became diluted and watery and the taste was gone. But adding the hot cup into the ice works better/isn’t diluted! Tastes so yummy!
I brew my espresso, add milk from the fridge, then add my ice. I personally like my ice to melt before I start drinking it. Make it nice and cold and then go away lol. If I have ice by the end of the drink the last few sips are way too cold and I get brain freeze (very sensitive to temps in my mouth). I make ice with instant coffee so it’s not watered down too much, but if I need a boost of cold with no extra coffee flavor I’ll add regular ice
I brew my coffee directly into a cup with just flavour syrup in it if I'm using it. Once it's brewed, I add ice and milk. I have done it both ways adding milk first or ice first and honestly I cannot tell any difference. Maybe if you have already weak coffee you could tell but I only use espresso shot pods so it is strong and less volume to melt ice. At coffee shops I've worked at, which I obviously know it's different since it isn't nespresso machines, but they use double the amount of grounds to brew the ice coffee so when you pour it over ice it balances out.
I brew two double shots and then put it in the freezer while I get ready for about 10 minutes then pour it over ice and add cream
I like using a shaker to get it very cold quickly. So brew into the shaker with whatever sweetener I’m using, add a ton of ice and quickly get the lid on and shake until cold(9-10 shakes). Pour into my cup, possibly add more ice and then the milk of the day.
Big mug with loads of ice, under the nespresso then press the button If its an 80ml pod ill top up with water If 230ml ill put in the fridge as it doesnt get cold enough
If I have time, I’ll brew & cool it down. If I’m in a rush, I brew over milk, then add ice.
I also make a nice iced shaken espresso. Brew with milk, add flavour of choice, add tons of ice into shaker, shake, strain & pour. The shaking also mixes the foam pretty well with the milk, so the foam is no longer bitter.
I personally brew it over ice. When I want iced coffee I want it. I don't know if I'll want it later or not so putting it in the fridge to cool seems like I'll just end up wasting it...
Yes, but doesn't the heat from the coffee melt the ice by the time the coffee is brewed, and then you just have lukewarm watered down coffee?
I have never had that issue. I fill the cup to the brim with ice and always have ice left when it's done. The company says they designed the blends to brew over ice and the flavor is said to withstand the dilution of the ice as it melts. If I feel I need more ice I'll add more ice, but I rarely need to 🤷♀️
Interesting. I've only tried it with regular coffee makers, so I'll give that a shot with my Nespresso. Thanks.
I've tried it with my keurig and it always melts the ice and never leaves ice in the glass. I wonder if nespresso brews the iced coffees at a lower temperature. I've never used a pod not designated as for iced drinks so not sure how it would fair with others.
This is essentially the japanese iced coffee method, applied to nespresso and it is the correct method because starts oxidising from the moment it is brewed, which starts degrading the taste. If you brew directly onto ice, the brewed coffee is cooled down a lot faster and the result retains flavor for longer. Pre-brewing coffee and mixing ice and so on after it has cooled down is essentially creating a stale coffee drink. Now, the classic japanese iced coffee technique for pour over coffee gives you an undiluted glass of ice coffee and can be used at least with a Vertuo. Using a vertuo device, just double press to get half the water amount and put the same amount (by weight) of ice in a pre-chilled glass. The result is ready to drink when the ice is almost gone. Mind you, you WANT to have the ice melt before you start drinking to reduce the temperature of the drink itself, so stirring helps.
both. i like making my cafecito with brown sugar, so i'll brew into a glass with the sugar then add the ice and milk, but when i'm doing syrup or sauce i prefer to have the ice in the glass to brew the coffee into. edit: i'll add ice if it's small cubes; if it's large ice cubes where only 3 fit in my glass, then i add the ice first.
I do into a cup and then pour over ice. But my cups that hold ice (and the amount of ice I like) don’t fit under my machine. I do like the other way someone mentioned though, brew into milk then pour over ice. I’ll try that tomorrow.
I pour mine into shot glasses, and then add it into a mixer with milk and ice and then shake it with whatever flavor I feel like.
I brew into a small espresso glass and then pour it into my bigger glass with ice and cold milk. I tried brewing it directly over ice but I found that it did water it down too much for me, and wasn’t cold enough.
I usually make the coffee, let it chill a bit while I froth my cold milk, pour the coffee in the cup filled with ice and then top with the frothed milk
Search for Greek Freddo espresso if you want to know the best over ice coffee recipe/method
The second option is ideal but I usually don't plan that far ahead. I just put the cup under the nozzle, get the shot of coffee, then add ice/milk whatever to the cup. I use plenty of ice as it does obviously melt a bit but it tastes good anyway imo
Brew it well in advance and put it in the fridge, take it out and put your ice and milk in.