Posted Fri May 25, 2012, 3:53pm Subject: Frappucino: a summertime adaptation for the caffeine fiend.
So it has started getting hot and my espressos weren't tasting as great with the addition of my lip-sweat: so I have been experimenting with getting a good frapp. From listlessly drinking my cappuccinos and espressos i've noticed that even when I forget about my coffee for a while and it cools down: it still tastes relatively good. It doesn't sour like when I pour a shot into a cold cup. So I pull a double shot into a small carafe I got from a cheap mr. coffee espresso maker with several scoops of sugar (4 usually), mix it, and allow it to cool down in the fridge. Then I add as much ice to a glass as will fit--pour in the chilled espresso (so the ice doesn't melt right away and make the frapp watery), and add milk until the glass is relatively full. Then the entire content of the glass gets poured into the grinder and blended on the highest setting. Not sure whether it's the milk, turbulence, or the out-gassing from the coffee: but it almost gets frothy at the top. The result is a strong frappuccino which is sweet, not watered down, more slushy with ice, cold and delicious. With a double shot I use a pint glass and it's strong enough for me--but not too strong for my girlfriend who is not a huge fan of coffee like me. But I left out the secret ingredient: it can be whatever you want really--just something to add flavor to the drink. Plain espresso would work just fine, but I add one scoop of Nesquick chocolate milk powder to give it a hint of chocolate. You could use chocolate syrup as well or a few drops of vanilla/almond extract however I haven't tried these yes. I look forward to trying these in the future. I thought I'd shoot this out there and see how other people feel about this process--maybe someone has some pointers. Mostly I'm hoping I can inspire a few people to try this themselves. I'd love to get some feedback for people who've already traveled this road as well as people just trying it out. But I can't stress enough to chill the espresso first otherwise it melts the ice right away and you end up with a cooled down coffee drink rather than a frozen one. Cheers friends: happy summer.
"Coffee should be black as Hell, strong as Death, and as sweet as Love."
Coffeenoobie Senior Member Joined: 11 Dec 2011 Posts: 3,051 Location: PNW Expertise: I like coffee
Espresso: N S Oscar Grinder: K30 & Vario W
Posted Fri May 25, 2012, 5:07pm Subject: Re: Frappucino: a summertime adaptation for the caffeine fiend.
Cold coffee for me is cold brewed, I often use beans I don't like for espresso or they are passed their 2 week limit or gifts from people that are not marked with roast date. I use that ground med fine and soak in cool water for 24 hours. Strain and put in a stainless steel water bottle in the refrigerator. Then I use that double strong coffee in the milk with a touch of chocolate and it is better than the stuff they sell for almost $3 a bottle at the store.
Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder.
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