Brewed Over Ice: Does Iced Coffee Taste The Same As Hot?
Its the burning question that has been on my mind the past few weeks since I tried this experiment for the first time.Note: if you haven’t read the first installment to this post: “Brewed Over Ice: An Iced Method Worth Trying,” I suggest you read it and then come back.
This experiment started when I heard about a simple iced coffee method known as the Japanese Iced Method which involves brewing hot coffee over ice. What makes the Japanese Iced Method method different from other iced coffee methods? Well, they differ because the Japanese Iced Method keeps out that “oxidized” flavor by brewing hot coffee over ice. This method locks in all those flavors in the coffee whereas other iced coffee methods don’t. With other ice methods you may notice your coffee tasting stale, not as rich, or flavorful.
I didn’t realize that brewing over iced would make such a change to my iced coffee until I started to taste a difference. The difference being that my iced coffee was richer, cleaner, and more flavorful, but more importantly, it was tasting like it did hot.
On a flavor spectrum, iced coffee always tasted different from hot because, well, it was cold. Coffees change in flavor as the temperature drops, but that didn’t seem to be the case here.
My brain kicked into high gear. Questions started to rise.
Does iced coffee taste the same as hot when brewed over ice? Would this happen with every coffee?
After many experiments, a few very weak cups of coffee, and some very strong ones, I found the perfect ratio and prepared more iced coffees than I can count with a variety of fresh roasted coffees. In the end the results led me to the conclusion that not all of the iced coffees I made tasted the same as they were hot. All the coffees I experimented with tasted almost exactly as they did hot, but they weren’t exact. Although, the Ethiopia Worka seemed to be the only exception. That coffee tasted exactly the same both hot and cold.
Just because these coffees didn’t taste exactly as they did hot doesn’t mean I didn’t find this experiment very intriguing. The coffees were very very close to exact, but the whole “flavors in coffee change as temperature changes” proved that you just can’t cheat the inevitable.
The outcome of the Japanese Iced Method results in a richer, cleaner, and more flavorful iced coffee. Also, you don’t get the feeling that you’e drinking stale coffee either.
If you’re interested, head over to the first post here and make some iced coffee. Also, here are the coffees used in this experiment:
Ethiopia Worka from Verve Coffee, Dominican Republic from Peace Coffee, Bali Natural Monsooned Home Roast, Yeti Cold Press Blend from Peace Coffee, and El Salvador Finca Monte Rey from Tonx Coffee.
About The Author
Jamie Ferguson
From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...
About Me
Hey there! My name is Jamie Ferguson and I love coffee, as you've already figured out, but more so, I love great coffee. Follow me on my journey as I learn the in's and out's of coffee, its culture, and everything in between.
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