The beauty of pre-mixing the concentrate is that it is ready to go for iced coffee, and iced latte or mochaccino, or any other fancy mixed drinks. Like the iced tea concentrate, this lends easily to scaling up or down, depending on your needs. It will keep for up to a week in the fridge.
What you need:
- 350ml espresso, extra strong
- 100ml water
- 1/3 cup sugar
- 500 ml bottle to store it in
I make my espresso with the Presso espresso maker. Brew enough to fill your bottle about 2/3 full.
If you prefer unsweetened iced coffee, skip this step, fill the bottle to the top with espresso and you’re good to go. If you are like me, however, and prefer your fancy coffee drinks with a touch of sweet, continue on.
Next, you need to make your sweetener. In a 2 cup measuring cup, combine 100ml water, and 1/3 cup of sugar. Stir to dissolve and then heat in the microwave or on the stove top until it comes to a boil. Boil it for 3-5 minutes, or until it thickens slightly. Pour into the bottle with the espresso and shake to mix.
Now store it in the fridge until you get the urge for an iced coffee.
My favorite way to use this is to fill a glass 1/3 full with milk, add a handful of ice cubes and a splash of the coffee concentrate. A little chocolate syrup never goes awry at this point, either! If you are using it for straight up iced coffee, pour a splash of it over ice and top with ice cold water. Stir to combine.