Tuesday, May 25, 2010

the days can't be like the nights

Iced coffee

It's in the 90s here. I've been making iced coffee a different way.

My Bialetti Moka (on the left; the contraption on the right is my coffee grinder) makes just enough coffee to fill an ice cube tray.  If you aren't familiar with the Moka, it's a stove-top espresso pot: you fill the bottom compartment with water, fill a cone with finely ground coffee, put it on the stove, and pressure pushes the water up through the coffee into the upper compartment.  It's not espresso.  It's not regular brewed coffee.  It's somewhere in between.

I sweeten that coffee with Steen's cane syrup, freeze it in the tray, fill a glass with frozen sweetened coffee cubes, and pour milk and cold unsweetened tea over.  The tea is very strong -- three times as many tea bags as the Luzianne box recommends.


  1. Is that the Hario grinder? How do you like it?

  2. It is! I love it, with a couple qualifications - first, obviously it's more work than an electric grinder, but at $35 it was also less than half the price of the cheapest electric burr grinder that I could find with a positive rating.

    Second, the little, whatchacallit, nut at the top has a tendency to gradually unscrew itself while you're grinding. That hasn't caused a problem yet, but I stop once or twice to twist it back in place, just in case.

    Third, it's easy to get a fine grind for espresso, but getting just the right setting for a coarse grind for the French press is trickier - set it too coarse and the grinder will wobble and you get an uneven grind. Since I use it for both, that's more of a pain than if I were only using it for one kind of grind and never had to bother adjusting it again.

    But it takes less than a minute to grind the coffee for my French press, and a little more than that to grind the espresso -- and since it takes that long for the tea kettle to heat up anyway, it's not slowing down my coffee making.