ice_kaffee

the Gevalia experience

don’t be bitter,

MORE PEOPLE PREFER THE TASTE

OF GEVALIA house blend

over starbucks house blend.

How does one know that coffee drinkers prefer Gevalia House Blend to Starbucks? Well, there is the January 2016 national taste test conducted by an independent third party. However, we think the best way is just to try a deliciously different cup of Gevalia yourself.

150 YEARS OF

The Swedes are incredibly passionate about kaffe. And after over 150 years, we at Gevalia maintain that passion for coffee.

In 1853, Victor Theodor Engwall began importing the world’s finest beans to the humble seaside port of Gävle, Sweden. Word of the distinctive taste soon spread all the way to the Royal Court, where Gevalia became the official purveyor to the royal family.

That’s why we sent our team of experts to Sweden to learn how to perfectly craft the rich, never bitter taste.

At Gevalia, we roast our coffee beans right here in the US and continue to craft a product inspired by the traditional cast-iron roasting of our founder. Every sip is a testament to 150 years of Swedish coffee crafting experience, which translates to a better coffee drinking experience for you.

We offer over 30 premium coffees, from intense dark roasts to exotic varietals, all selected by expert coffee buyers, then slow roasted to full-bodied perfection.

From the slopes of Mount Hualalai, Hawaii, searching for the perfect velvety-smooth Kona, all the way to the Malabar coast of India to find a crop of full-bodied Indian Malabar with accents of honey and clove, we travel the globe in search of all the best beans to call our own.

We could go on. But even if you don’t care at all about the origins of our coffee, you can be sure we’ll always deliver a taste that’s rich, never bitter.

SUSTAINABILITY

At Gevalia, we know that every cup of our rich, never bitter coffee begins with a coffee farmer. That’s why Gevalia has partnered with TechnoServe, a world leading not-for-profit that promotes business solutions to poverty in the developing world. Our goal is to improve the quality of life for Honduran coffee farming communities.

A fika made in the shade.

Introducing our new shade grown coffee. rich,

never bitter shade grown coffee.

Iced coffee

You'll go nuts over.

With Almond Milk

The delicious twist of almond milk meets the classic flavor of vanilla, to make an iced coffee that’s anything but.

With Almond Milk

Coffee, almond milk, and caramel come together for an iced coffee experience that’ll leave you craving more.

With Almond Milk

Get more out of—and mocha into— your iced coffee. With new Gevalia Iced Coffee with Almond Milk.

Costa Rica

Rich and medium-bodied. This shade grown coffee has a lighter roast which captures its delicate fruit and citrus undertones.

Earthy and full-bodied. This single origin coffee has smoky notes with hints of cocoa, grown to perfection in the shade.

Traditional Roast

Smooth and perfectly balanced. This is our most beloved blend. There's a reason this Swedish-inspired roast takes the crown. Available in Ground or Whole Bean.

House Blend

Robust yet incredibly smooth. This Swedish inspired roast has a captivating aroma. Available in Ground or Whole Bean, Regular and Decaf.

Rich, bright and well-bodied. This single origin classic is renowned around the world. That's why we've sourced these beans for decades.

Chocolate Mocha

Rich, velvety dark chocolate flavor. This blend is pure indulgence. You'll love every sip.

Flavored and balanced with a heavenly aroma. Just sit back, relax and enjoy this everyday treat.

French Roast

Intensely dark, aromatic and complex. These fine Arabica beans create a sultry taste that's unforgettable. Available in Ground or Whole Bean.

Espresso Roast

Dark and full-bodied with a hint of caramel undertones. If this doesn't perk you up, nothing will.

Majestic Roast

Smooth, intense & earthy. Incredibly dark and impeccably smooth, all you need to enjoy these bold Arabica beans are your finely tuned taste buds.

Dark Gold Roast

Rich, smoky, and velvety. Full-bodied and impeccably smooth, these bold Arabica beans explode with intensely rich flavor and aroma.

Signature Blend

A smooth, medium-bodied blend. Made with 100% prized Arabica Beans. Available in Regular or Decaf. 12ct & 18ct

Cappuccino

Smooth, mildly sweet, with subtle roasted notes, made from real milk. 6ct & 9ct

Caramel Macchiato

Creamy and smooth with the indulgent flavor of caramel, made from real milk. 6ct & 9ct

Mocha Latte

A creamy blend of cocoa and coffee topped with a velvety layer of froth. 6ct & 9ct

A rich, bright and well-bodied coffee. This single origin classic is renowned around the world. We have sourced these 100% Colombian beans for decades. 12ct & 18ct

Dark Royal Roast

An intense, complex blend. A dark-roasted, full-bodied selection made with premium 100% Arabica Beans. 12ct & 18ct

BRING THE CAFÉ TO

Now you can make rich, never bitter, cafГ© style drinks, from the comfort of your own kitchen.

With Gevalia cafГ©-style beverage, Mochas, Lattes, and Macchiatos are just a packet pour away.

German Style Eiskaffee (Iced Coffee Drink)

Recipe by HeatherFeather

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German Style Eiskaffee (Iced Coffee Drink)

SERVES:

Ingredients Nutrition

• 1 scoop vanilla ice cream, good quality
• 1 cup strong brewed german coffee, chilled,to taste
• 1 ⁄₂ cup whipped cream, sweetened,to taste
• 1 teaspoon grated sweet chocolate, to garnish,approximately
• 1 fancy wafer cookies (in a cylander or a heart shape)

Directions

1. Place ice cream scoop into a decorative wine goblet or tall clear drinking glass.
2. Add coffee to fill glass 1/2-3/4 full (amount will vary based on size of glass).
3. Completely cover with a mountain of sweetened whipped cream (use the canned kind or a decorating bag to make decorative swirls)- the whipped cream should be plentiful and just start to peak over the top of the glass rim.
4. Sprinkle with freshly grated good quality chocolate.
5. Stick a wafer cookie into the whipped cream off to the side.
6. Serve with some sugar on the side (for those who want to add more sweetness- although the ice cream and the whipped cream pretty much cover this), a long spoon, and a straw.

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Nutrition Info

Serving Size: 1 (333 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 216.1 Calories from Fat 125 58% Total Fat 14 g 21% Saturated Fat 8.6 g 43% Cholesterol 51.8 mg 17% Sodium 96.5 mg 4% Total Carbohydrate 19.3 g 6% Dietary Fiber 0.5 g 1% Sugars 16.4 g 65% Protein 3.5 g 7%

German Eiskaffee (Coffee and Ice Cream) Recipe

• 5 mins
• Prep: 5 mins,
• Cook: 0 mins
• Yield: 2 servings German eiskaffee

This German recipe for eiskaffee, or coffee and ice cream, attempts to recreate the flavor and feeling of a sidewalk café in Germany.

Picture this. You're in Berlin. You've just been to the zoo with the kids. It's hot, and they are clamoring for ice cream.

You find seats at the sidewalk café down the block, and you sink into one of the straight-backed chairs. You order an eiskaffee.

Ahh! Cold coffee and ice cream never tasted so good, and the caffeine content has a restorative quality.

What You'll Need

• 2 cups cold coffee
• 1/4 cup evaporated milk
• 2 to 3 teaspoons sugar
• 1 cup vanilla ice cream
• 1 cup unsweetened whipped cream (about 1/2 cup heavy cream unwhipped)

How to Make It

1. In a glass or metal bowl, mix together cold coffee, evaporated milk and sugar to taste until sugar dissolves completely. Chill thoroughly.
2. Place 1/2 cup of vanilla ice cream in each of the bottoms of two tall glasses. Pour the chilled coffee-milk-sugar mixture over it and top with a dollop of whipped cream.
3. If desired, the whipped cream can be sweetened by adding sifted confectioners' sugar to taste but, traditionally, it is left unsweetened.

1. Serve immediately with an iced-tea spoon if desired. It doesn't get any better than this.

More Ice Cream and Coffee Treats from Germany

• SpaghettieisRecipe:Literally "spaghetti ice," this ice cream is made with a ricer through which ice cream is pushed to form long strands of ice cream resembling pasta. Strawberry sauce emulates tomato sauce and coconut or white chocolate shavings play the part of Parmesan cheese.
• Neapolitan Ice Cream Recipe: Known as fuerstpuecklereis in German, this easy three-layered ice cream dessert is made in a 9x5-inch loaf pan.
• Coffee with Rum Recipe: German pharisaeerkaffee has an interesting back story so be sure to check out the recipe for this beverage made with strong coffee, dark rum, and sugar cubes.
• CaféAuLait Recipe:Milchkaffee (literally "milk coffee") is a coffee drink made with 50% milk and 50% coffee. It can be ordered in most cafés and pubs in Germany. A little unsweetened cocoa powder is often sprinkled on top and the sweetening is left up to the drinker. A nice amenity offered with milchkaffee is a little Danish butter cookie from the tin.

Coffee Drinks Around the World

Check out these 7 ways to drink hot and cold coffee with links to recipes from Spain, Italy, Greece, Germany, France and Portugal.

Kaffee Eis represents a modern fusion of New Zealand and European flavour specialising in gourmet gelato, sorbetto and boutique coffee.

Our philosophy is simple: produce the highest quality product and deliver it with exceptional service to our customers.

Our Oriental Bay store opened for the first time in December 2004. The initial plan had been for a coffee shop that “sold a little bit of ice cream” because of its beachside location. This changed when, while holidaying in Noosa, we were reminded how much we enjoyed gelato and lamented the fact that no one was doing it well in Wellington. From there Italian contacts were made, machinery sourced and Kaffee Eis was born.

The name was chosen to reflect Karl’s Austrian heritage – Kaffee Eis (pronounced - café ice), which means coffee and ice cream in German. Kaffee Eis quickly grew a reputation for both high quality gelato (which was all initially manufactured on site) and great coffee. This was greatly enhanced by some very loyal locals, many of whom we still see on a regular basis, and the positive word of mouth advertising they perpetuated.

It wasn’t long before “the little ice cream shop in Oriental Bay” couldn’t manufacture enough gelato to cover demand, so a production kitchen was set up. This was followed soon after by a second store on the lagoon in Frank Kitts Park (Jan 2005), and two years later a third in Courtenay Place (March 2007) followed by Cuba Street (November 2013) and we now have our latest store, The Kiosk TSB Arena (June 2017).

Whilst Kaffee Eis, along with its manufacturing and distribution arm Gellicious Gelato, is now one of the biggest manufacturers of gelato in New Zealand, we remain 100% locally owned and operated.

Kaffee Eis

To show our appreciation, we donate 10c from every drink sold to a charity that benefits our local community. The charity changes each month, check out our charity page for more information.

To date, we've donated over $25,000.

This month’s charity is: Youthline

Youthline’s primary purpose is to support and develop young people. We do this through our telephone counselling, web and text services and education services, and also by training young people to volunteer at Youthline.

Youthline Wellington aims to deliver telephone and text counselling daily and education programmes primarily to youth in the Wellington region, but also to others in need. We aim to listen, be a friendly voice, empower young people to make positive decisions in their lives, and to pass on knowledge of other services that could assist our callers with their needs.

Coffee Cubes

Introduction: Coffee Cubes

In this instructable I will show you how to simplify your coffee routine with coffee cubes. We've all been in a hurry, fixed a cup of coffee and then experienced the agony of not being able to drink it because it is too hot. I'm going to show you how to keep your coffee at the perfect temperature (hot or cold) without sacrificing the integrity of your coffee's flavor with watery ice cubes. Let's get started!

Step 1: What You'll Need:

-A pot of room temperature coffee. I used Mexican Chiapas. (Yum)

-Your favorite creamer or flavor shot

Step 2: Brew Coffee and Wait.

Step 3: Mix Liquids.

This is where your personal preferences come into play. Typically people drink coffee in three basic ways.

1.Coffee with cream and sugar=cold coffee and creamer mixed together

2.Black coffee with flavor shot=cold coffee and a flavor shot

3. Black=cold coffee

Step 4: Pour in Tray.

Now that you have your mixed liquids just pour them into the ice tray.

Step 5: Place in Freezer and Wait.

Step 6: Enjoy.

Now that they are done you can use them how you want. If you are in a hurry and want to cool your coffee from scalding to drinkable in seconds pop in a couple of coffee cubes and you're ready to go. Want to make sure that your ice coffee ratio stays all coffee and no water to ensure that sweet coffee goodness hits your tongue then pop in a couple of coffee cubes. You will no longer have to burn your tongue or water down your coffee. It's cheap. It's easy. It's perfect. I hope you enjoy.

I've been making black coffee cubes for years to cool down my coffee a bit in the mornings. My husband laughs at me because he drinks his coffee scalding hot. I'm sure he can't really taste the flavor that way! Anaway, your Intractable was great! I will try to make some with creamer too.

I do this with my Klingon Raktagino coffee for an Iced Raktagino

I used this for creamer and saw that it never fully froze? and it has sort of an ice cream texture which makes a bit of a mess. I'm just using a $2 plastic ice cube try from Walmart so what is making it not work very well? or is there a way to get the cubes out in an actual cube shape?

You flippen genius. IM DEFINITELY WILL DO THIS!

I mean I DEFINITELY WILL DO THIS!

you happy grammar nazis?

I tried to do this with creamer because I LOVE THE IDEA but my creamer ice cubes didn't freeze hard? They were soft and I had to spoon them out of the tray and made a mess. I've always added ice cubes to my coffee because I can't drink it hot hot and woul live to know what I did wrong. I used a silicone heart shaped cube tray, could it be the silicone or because the cubes aren't very big?

I tried this a couple of years ago with disastrous results. I froze black coffee and the cubes came out so sticky the would not come out of the tray. I could not even pry them out. They were a sticky, crystalized goo. What went wrong?

I'm not sure. Was it a flavored coffee? Maybe the flavoring had something to do with the stickiness. If it was just plain black, unflavored coffee I have no idea why it would do that. Sorry.

Smart idea! Will definitely share this with my husband as he is a truly coffee drinker! Thanks!

lol This never occurred to me and I make peppermint tea icecubes in the summer! Gonna be doing this, thanks :o)

Go to the fridge, pick up the ice tray, unmold one cube . and your coffee went from hot to warm. Drop your cube and it will be cold.

At the risk of overcomplicating it, for the coffee cubes you would do better to cool the coffee quickly, so put it in a cold/ice water bath, otherwise it will stew a bit.

Last summer I started doing exactly this. My reasons were different though. I got obsessed with iced coffees. but they can get expensive. I tried making them at home only to discover they'd get watery with the ice. SO, I started making coffee ice cubes and tea ice cubes. My brother came one day and had a cup of coffee. He takes it black, so it was way hot. I offered him a coffee ice cube and I think he thought I was a nut to have them! He took one and was amazed!

Thanks for the great 'ible!

That is very clever, thanks for sharing! Well done on the pictures as well, I got a laugh out of you staring at your watch.

Thanks! I was hoping someone besides me would laugh.

The idea was totally simple - you could have gotten away with one page and two pictures. Instead, you added personality and detail and humor. I loved it. Your effort means I'll remember this idea! It will work just the same for tea, which is what I'm currently drinking. Thanks for the effort and the morning laugh. (Love the staring at the watch to signify "wait". Love it!)

Aaaaaand . . . Tea Cubes! Doesn't roll off the tongue like Coffee Cubes, but they seem to work. Mine are made from skim milk and artificial sweetener, and weirdly they sunk to the bottom of the cup, but they did the job!

Really glad you enjoyed it and that I wasn't the only one laughing at those pictures.

Oh, good thinking! I've had to quit drinking coffee due to my heartburn, but I still drink tea--I'm totally going to make some of these and put them in the freezer at work!

I've done it too, and it does work! (BTW--loved the first photo of you holding the coffee pot and scowling at your watch! That's a "Hurry-up already. " look I've aimed at my kids many times over the years. ) This also works for chicken stock (Pour whatever you have left over from boiling chicken, freeze in the trays, pop out when frozen and place in plastic baggies for use in future recipes.) I also noticed how clean your kitchen is :)

Great Idea! You could find some cookie cutter animal designs and make them a little more fancy. No Telling what kind of shapes we all could brainstorm up. Thanks for the idea. : )

this is an awesome idea! going to try it with my tea since i'm always letting it sit too long to cool and it gets cold, and i end up microwaving it again and again. thanks :)

I just raced to the kitchen to freeze some milk. I often drink cold coffee, but now I can have it perfectly iced. Thanks.

Brilliant. I've lost count of how many times i have scalded my tongue on hot coffee. Thanks for sharing!

Hahahaha great photo!! Love this step XD

Excellent idea. And congrats n being Featured.

This obviously works for hot or iced tea as well, and for other iced drinks like lemonade and fruit juices. I remember my mother making grape juice ice cubes for our drinks in the 1950s. It really helps keep drinks from becoming too watered down, as well as cooling off hot drinks.

I am and have been an ice cube in my coffee person for 25 years, I cannot believe I have never thought of this! Thanks a million, off to make a few trays of these! CJB

I have been freezing coffee for years to make frozen coffee beverages (using cream and sugar when I put them in the blender) this is an awesome Instructable! I never would have thought to freeze the creamer too or to use the cubes in this way.

smart things ans thinks come in small quantities used my mother said. It's true. I loved the cute and the humor for the guy (you) watching his watch all the time! The idea is clever and simple by the beginning. Only you need some hot water, or even a hot USB plate to place the cup and that's it. anyway is clearly brilliant. 5/5*****

Great idea! My daughter says it would be great for iced coffee too! :)

Thanks! That's the idea. It's good for cooling off hot drinks and keeping cold drinks cold without sacrificing the good coffee taste with watery ice cubes.

The only thing that I could think of when reading this was Coffee Snow Cones! Freeze the coffee black, shave the cubes into a cone filter, add a little cream or flavor on top and enjoy! Mmmm coffee brain freeze.

I think that "cool!" would be appropriate, nice job.

You should make a chart from which one can determine how many block you need for a given temperature drop!

That's a great idea! I'll get started on it.

I've made coffee ice cubes to use in my iced coffee, but never thought of adding the creamer, or even freezing the creamer alone. DUH Thanks for the good ideas

This is awesome! Such a good idea. :D

Thanks! The idea came to me one day when I was taking a huge watery gulp of iced coffee. Glad you liked it.

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How to Make Thai Iced Coffee

Thai iced coffee (Kah-Feh yen) is fantastic on its own day or night, or with your favorite Thai dish. Featuring a blend of ingredients and flavors from around the world, it's a great drink for parties if you want something exotic but not intimidating. There are several variations for the iced coffee -- the version you can buy on the street in Thailand uses a ground coffee that contains corn and soybeans for a unique flavor, but you can grind up your own blend with coffee beans and cardamom. If you're in a hurry, you can even use instant coffee and ground cardamom to recreate the flavor.

Ingredients Edit

Steps Edit

Method One of Three:

Preparing Traditional Thai Iced Coffee Edit

Method Two of Three:

Whipping Up Homemade Thai Iced Coffee Edit

Method Three of Three:

Fixing Quick Thai Iced Coffee Edit

Community Q&A

Warnings Edit

Things You'll Need Edit

Related wikiHows Edit

Make an Americano

Make Iced Coffee

Make a Good Pot of Coffee

Use a French Press or Cafetiere

Make Thai Iced Tea

Make Instant Coffee

Clean a Coffee Maker

Use a Milk Frother

Make Black Coffee

Made Recently

Upload a picture for other readers to see.

About This Article

The wikiHow Video Team tested these instructions during filming, and everything worked perfectly.

Coffee Lemonade Is the Craziest, and Most Refreshing, Twist on Cold Brew (and Lemonade)

Photo by Christopher Simpson, Prop Styling and Food Styling by Ali Nardi

Following in iced tea's footsteps is a concoction that combines citrus and caffeine to deeply refreshing effect. Now if only we could settle on a name for it.

I read about it the same place everybody reads about food trends these days: on Instagram. Cookbook author and bowl-food master Lukas Volger had posted a photo of a doughnut, and though it's very hard for me to look away from a doughnut, something else in the photo caught my attention. It was the drink, which Volger described in his caption as "a very interesting Arnold Palmer, made from cold brew coffee, lemonade, and almond milk."

This sounded at once delicious and disgusting, not to mention a potentially slanderous use of a name. An Arnold Palmer, of course, is made with equal parts iced tea and lemonade, and never has milk (or coffee) been a part of it. I felt strongly—before even tasting the drink—that it needed a new name. Or maybe the absurd combination of black coffee and lemon didn't even deserve a name. Maybe it just needed to not happen.

But I soon discovered that despite my skepticism, coffee and lemonade is definitely a thing. An April 2016 post on Food52 suggested that the invention, supposedly called a "Laura Palmer," is relatively recent. Meanwhile, over at Real Simple, Sarah Karnasiewicz called it "The Thunderbolt" and reported that a Brooklyn coffee shop had been selling it for two years. A link in Karnasiewicz's piece hinted that, at around the same time the Brooklyn shop started selling the Thunderbolt, a Swedish coffee shop started hawking kaffelemonad, which translates simply to "coffee lemonade."

A lot of these articles had suggestions for how to build a proper Thunderbolt/Laura Palmer/coffee lemonade. Their consensus seemed to be that a 3:2 ratio of coffee to lemonade (with no almond milk to be found) is the most successful. I did some mixing of my own and will now distance myself from the pack by suggesting a different, simpler ratio of 1:1. When stirred together in equal parts, the beverage takes on ambiguous but powerfully refreshing properties: Sort of lemony, sort of tea-like, and not distinctly coffee-ish until the finish, when the coffee reasserts itself in a big way. The combo makes iced coffee into more than a mere caffeine-delivery system—thanks to the lemonade, it transforms into true summer refreshment.

It's a drink with too much personality to just be called "coffee lemonade." Still, the other names also don't suffice. Laura Palmer winks too much to the Arnold Palmer (and the Twin Peaks reference makes the drink seem mysterious and surreal; this drink is neither). Thunderbolt, on the other hand, is a unnecessarily macho name for a drink that is sophisticated and sly. Lately, I've been calling the drink Lemon Brew. So far, it fits. This is a drink that is not quite lemonade, not quite cold brew, but rather the best, and most distinctive, parts of each.

Iced Coffee Is So Hot Right Now

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Ice kaffee

Posted: July 31, 2011

During these dog days of summer, iced coffee seems to be the rage and there are few better theatrics for coffee brewing than the Japanese-styled iced coffee dripper tower that seem to be popping up in more and more cafes in North America. The good news is, you can bring this brewing method home if you like and have the exact same style of coffee.

Theatrics of Iced Coffee

In Japan, these kinds of brewers are seriously the rage. Some towers can be as tall as 1.5 meters or higher, brewing into multiple vessels. In Vancouver, 49th Parallel's cafe features two of these Japanese commercial iced coffee brewers, sitting majestically on the back bar counter. In other cafes around the US and Canada, you can see them sitting in display windows.

• A Drip Control Mechanism. This is usually a series of rubber or silicone disks that can be squeezed or unsqueezed by turning a screw-in lever or dial. They can control the flow of water down to as slow as 1 drip every 10+ seconds.

How Iced Coffee Brewers Work

The Japanese styled Iced Coffee tower (and the Hario Pota, detailed below) work on the principle of a very drawn out extraction time with ice cold water to create a concentrated coffee elixir. The process is slowed down by several factors: the ice slowly melting delivers water at a slow pace; the dripper mechanism is controlled to do 1-2 drops per second on average; the volume of ground coffee in a tall vertical canister shape further slows down flow rate through the bed of coffee; and in the case of the tall towers, the curly tube underneath creates a slow down in the extracted brew, possibly causing some additional mixing and evenness to the brew. (though I am entirely skeptical about that last point).

For both brewing devices described below, we have some basic parameters for setting up the brew.

• How Much Coffee? As always, this is according to taste, but in our ice drip coffee tower, we like a ratio of 12g of coffee per 120ml (4oz) of brewed coffee. The carafe in the tower unit holds about half a litre, so we use about 60g of ground coffee.

The Ice Drip Coffee Tower How To

In this first how to, we'll walk you through the process of using an Iced Drip Coffee tower, ta device usually manufactured in Japan or Taiwan where they are extremely popular. The model we're demonstrating is no longer available, but several similar models are available in North America today, including the Yama Cold Dripper ($215, Amazon) and the Hario Clear Dripper Coffee Maker ($245, Amazon). You can download a PDF of the instructions for the Yama Ice Drip brewer here.

This particular model is no longer available for sale, but features much of the same design that most tall towers have.

We use a 12g / 120ml brewed coffee ratio for deciding how much coffee to use. In this brewer, about 60g is used to brew roughly 600ml total volume. Grind is a normal drip grind.

Some of these drip towers also advise using a paper filter disk on top of the ground coffee to help even the distribution of water evenly over the grounds. A cloth filter device is in the bottom of the coffee area.

You want to fill up the upper chamber as much as you can with ice. Remember, you can always stop the brew simply by adjusting the dripper mechanism.

Add some water to kind of "kick start" the brew - not much. We fill the top globe about 1/3 of the way at the start.

Here, the dripper mechanism is adjust so it does about one drip per second. A brew in this device takes about 4 hours.

The mechanism can precisely control how fast or how slow drips come out.

The coffee's been saturating for about 20 minutes by htis point, and brew is finally starting to come down the (mostly theatrics) curly spout at the bottom.

The very concentrated coffee elixir is now flowing, slowly into the carafe.

3 hours in, and most of the ice is melted. Depending on the size of your cubes or how much has been brewed, you can add more icecubes to the top vessel.

The brew is nearing the end, with about 400ml brewed up to this point. About one more hour to go.

Near the end of the brew, you can see how diluted the final drops are.

Hario Pota Dripper How To

The Hario Pota is a much more compact (and still quite elegant in its own way) ice drip brewer. It performs almost identical to the Ice Drip Tower versions, but in a much more compact body, and because of the wider ground-coffee container, can be brewed a bit faster - around 2 to 3 hours vs. the 4-5 hours for the tower versions. We set the drip to around 1 per second, which cuts about 33% of the brewing time, compared to the tower version.

The Pota is much more compact than the ice drip towers, and can easily fit in a fridge while brewing (resulting in a cold brew when done)

The parts include the ground coffee chamber (left) and water "spreader" (right) which provides a more even water flow over the ground coffee. It's not as even as a paper filter over the grounds, but you can add one inside the chamber if you like.

Adding about 50g of coffee here, in order to brew about 500ml of concentrate.

The water spreader is back in place, waiting for the rest of the unit to be assembled.

The top chamber is filled with ice from our filtered ice maker.

Adding water to kick start the drips and brewing process

The first drips of brewed coffee are coming out. Note the grounds in the pot - it's not much but since the filter is just a steel filter built into the bottom of the grinds chamber, some will initially fall through.

The Pota has been going for about 2.5 hours by this point, and is about 80% done its brew.

The drips are pretty precisely controlled on the Pota - you can adjust from one every 10 seconds or longer, all the way down to several drips (or an even flow) every second.

The Pota is done, about 3.5 hours after starting. Remove the top assembly, grounds chamber, and serve from the bottom carafe.

Faecal bacteria 'in ice in Costa, Starbucks and Caffe Nero'

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Ice from three of the UK's biggest coffee chains has been found to contain bacteria from faeces, according to a BBC investigation.

Samples of iced drinks from Costa Coffee, Starbucks and Caffe Nero contained varying levels of the bacteria, the BBC's Watchdog found.

Expert Tony Lewis said the levels found were "concerning".

"These should not be present at any level - never mind the significant numbers found," he added.

Cleanliness of tables, trays and high chairs at the chains was also tested at 30 branches.

Seven out of 10 samples of Costa ice were found to be contaminated with bacteria found in faeces.

At both Starbucks and Caffe Nero, three out of 10 samples tested contained the bacteria known as faecal coliforms.

Mr Lewis, of the Chartered Institute of Environmental Health, said these kinds of bacteria were "opportunistic pathogens - the source of human disease".

Costa said it had updated its ice-handling guidelines and was in the process of introducing new ice equipment storage.

Starbucks said it was now conducting its own investigation into the claims.

A spokesman said the chain took hygiene "extremely seriously".

Similarly, a Caffe Nero spokesman said "a thorough investigation" was under way, and that the chain would take "appropriate action".

The Watchdog programme will air on BBC One on Wednesday at 20:00.

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10 Tasty Twists on Iced Coffee

With summer in full swing, iced coffee season is also at its peak. While there’s nothing wrong with a splash of milk and a few ice cubes, we’re such big fans that we wanted to take the refreshing beverage to a new level. We found 10 easy, creative, and (mostly) healthy recipes that make it more delicious than ever to cool down—and perk up—this summer.

Let’s start with the basics. While you could simply pour hot coffee over ice, you’ll be left with a diluted and disappointing cuppa joe. Instead, follow these simple cold-brewing directions from blogger Megan (who has two years’ experience as a barista, no less!). This makes a week’s worth of iced coffee that’s full of flavor and not at all watered-down.

If you’re a true java aficionado, this classic but a little more complex brewing method from the pros at Blue Bottle Coffee will give you a sweet, creamy, and consistently delicious drink. Cold brewing freshly ground beans for 12 hours with roasted chicory results in a coffee concentrate far more potent than your usual latte.

Use up every last drop of your morning brew by pouring leftovers in ice cube trays. There are endless options of things you can do with these frozen coffee cubes, from adding them to avoid diluting your usual cup of iced coffee to tossing into the below recipes for an extra hit of flavor.

This creamy, frothy smoothie is a delicious way to get your caffeine fix and protein needs all at once. With cold-brewed coffee, vanilla protein powder, yogurt, and milk, it couldn’t be easier to make for a perfect post-workout snack after a.m. exercise.

Start your morning off with this vegan drink that’s packed with bananas, coffee, and coconut milk. Topped with coconut flakes and an optional swirl of chocolate syrup, we can’t imagine a better way to greet the day.

We know fall is a while away, but why not give your favorite seasonal flavors an early welcome? With autumnal notes of cinnamon and pumpkin spice, this shake tastes eerily like pie, but it contains a hefty jolt of caffeine and far fewer calories.

Scary stat: A Starbucks Frappuccino contains a whopping 53 grams of sugars! This lower-sugar (and much cheaper) recipe is made with instant coffee, milk, and vanilla extract for an incredibly realistic recreation.

When you need a little pick-me-up before a night out on the town, try this dreamy drink (pictured above). The flavors of Frangelico—a liqueur made with toasted hazelnuts, brown sugar, cinnamon, cocoa, and vanilla extract — are especially tasty to add to iced coffee.

The java experts at Grady’s Cold Brew have come up with a plethora of ways to turn your morning joe into an evening-appropriate drink. Our favorite take combines dark rum, orange juice, and cold-brewed coffee for a refreshing, summery cocktail.

Cool down with this classic, creamy cocktail at the end of a hot summer day. The coffee flavor, along with vodka and Kahlua, adds richness and depth to the drink.