Iced Coffee Macchiato

Ingredients for 4 servings:

• 1 ½ liters of water
• 80 g coffee powder, freshly ground
• 250 ml coffee concentrate
• 2 cl syrup (flavoring syrup) of your choice
• e.g. milk
• 1 scoop of ice cream (vanilla ice cream)
• e.g. cream
• 1 pinch(s) of cocoa powder

Instructions

Working time approx. 5 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 5 minutes

from homemade coffee concentrate

The coffee is not boiled, but cold-brewed. This cold brewing process results in far fewer bitter substances in the coffee, making the coffee taste milder than boiled coffee. It simply tastes better in iced coffee. To make the coffee concentrate, pour 80g of ground coffee into 1.5l of cold water and let it steep for at least 6 hours, stirring occasionally. Strain the coffee through a terry cloth (a clean kitchen towel will also work) into a sealable jug or similar. The coffee concentrate is now ready and can be stored in the refrigerator for up to 7 days. This means you can enjoy a quick glass of iced coffee every now and then over the next few days without much preparation or cooling time. You can also make ice cubes with it to keep the iced coffee chilled for longer. For a standard glass of iced coffee, I use about 250 ml of the coffee concentrate, a dash (about 2 cl) of coffee syrup of your choice (e.g., caramel, vanilla, or macadamia), fill the glass no more than three-quarters full with milk, and add a not-too-small scoop of vanilla ice cream. Garnish with whipped cream and cocoa powder, if desired, add a straw and ice cream scoop, and serve.