Can someone explain to me why iced coffee tastes so good, but hot coffee that has gone cold tastes so awful?
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I’m the wrong person to ask – I drink both equally happily. But I think the balance of cream and coffee is different in coffee that is deliberately iced instead of just forgotten about.
I think it has something to do with the milk/cream sitting a smidge too long, although personally I drink and enjoy it either way.
Being a Californian, I had no idea that the question issues might involve cream/milk (and probably sugar). I would only know about coffee and here’s the deal. Iced coffee is fresh. Cold coffee is old coffee. I have no idea how dairy products might affect either.
Being a Californian
Do you not have cream or milk in California anymore? I suppose it’s because all those happy cows are busy making cheese and commercials. Or perhaps Ah-nold has had to sell all the dairy goods to make up for the budget deficit…
Coffee is a beverage, tasty fresh and black either hot of cold.
Coffee mixed with cream and sugar and froth is a milkshake (or a Starbucks pipedream). As different beverage, It has to be both cold and fresh. Why would you let a hot milkshake cool, or have it at all?
I don’t understand the confusion.
Finally, despite the Slow Food advocates, even local sustainable cheeses from most joyous cows have no place in coffee. Are we clear now? (Don’t start on Tibetans who mix ghee ((clarified yak butter)) into their tea. That’s just too much information). Oh boy!
My, my. Richard, I had no idea you were such a coffee purist. Personally, I’m not a fan of cheese in my coffee (um, who is?), but I do enjoy some milk and a pink packet or two in there. I’ve gone through phases when I’ve enjoyed my coffee black (hot or iced), but I’ve never been able to forgo a little cancer-causing saccharine-y goodness in there. Is that a milkshake, hot or cold? I would argue that it is not, both because of the extremely low caloric value of my preferred coffee beverages and because of the lack of ice cream. Now stop insulting those who like their coffee beverages with add-ins and get back to tipping those inexplicably happy cows (like we did when I was an innocent college student in Vermont back in the ’80s), would you?
Points well made. I veered wrongly. I vented about The Child who wants to watch her weight but likes a couple of large Starbucks Mocha Vanilla extra cream and sugars and won’t acknowledge that she might as well just have a couple of quarter pounders from McDonald’s for the same calories and more nutrition.
To your original question, iced coffee, creamed or not, is delicious and fresh. Cold coffee is old and cream doesn’t improve by sitting around either. (I can also enjoy cream and a touch of sugar at times, truth be told).
We were driving along a highway recently and Terri remarked that the roadside cows grazing in green grass amidst golden hills did indeed look like happy cows.
Apology accepted. :o)
Someone needs a cup of coffee.
Ah, that reminds me: I brewed a fresh pot about an hour ago, intending it for iced coffee tomorrow. Now it’s too hot for iced but too cold for hot. I think I’ll use the microwave to solve this dilemma ….
Too hot for iced? I make my iced coffee double-strength (OK, I lie, I make all my coffee double-strength, more or less, I’m ust a bit more careful with my iced coffee) and pour it directly over a pitcher full of ice, then add sweetener and top the pitcher off with soymilk or half & half.
It’s kind of like how my dad made iced tea – hot tea, poured over ice. Add mint or lemon if desired. (Except that my coffee does not desire lemon.)
I agree with Ailsa. Just pour it hot over ice, fresh.