I was craving some Vietnamese iced coffee today, but of all the Vietnamese coffee places I know, none make decaf. Then I remembered your tip on steeping coffee all day in cold water, and I decided to use that method to make myself some decaf iced coffee. Went to Peet’s and had them grind me up some of their house special decaf, stirred it into a bowl of cold water (I forgot the proportions - I just mixed it good ‘n’ strong on the theory I could dilute it later), and let it sit all day. Then I filtered it through a sieve lined with paper towels, and the results were wonderful.
I am at this moment finishing a big tall frosty glass of strong iced decaf coffee, well sweetened with Splenda. It was every bit as luscious as the local Vietnamese version, and it was not a bit bitter or acidic. The fact that I drink it decaf and with Splenda also means I can have a huge glassful of it and not wig out on caffeine and sugar, too.
Thanks for the great tip, Chefguy. This stuff makes killer iced coffee, folks.
ETA: yeesh, I hope it was Chefguy who posted that tip originally. I’ve been unable to find the original thread, and was positive it was him. Apologies if I’m remembering incorrectly.
