I have a confession to make. It could be below zero and I would still reach for an iced cold latte or coffee. The stronger the espresso and the creamier the milk, the better. To cut back on money (I am the stereotypical grad student, after all), I’ve been attempting to master an iced double shot with soy milk from Starbucks. After trial and error with my french press and ninja coffee bar, I have finally succeeded!
Frothy Iced Espresso
Creamy, strong iced espresso for those hot days.
- For Ninja Coffee Bar:
- 3-4 scoops of your favorite espresso or coffee blend
- Scoop of ice
- As much creamer or milk as desired
- For French Press:
- 4 tbsp of your favorite espresso or coffee blend, finely ground (this will give you two servings of espresso)
- Splashes of boiling water that has cooled off (depends on the size of french press--I typically fill mine up halfway)
- Creamer or milk of choice
- Step 1 French Press Instructions:
- Step 2 Make sure you’ll get coarse grounds because fine ones will make your coffee muddy. The piston that goes to the bottom of the press will not be able to hold those fine grounds down, and nobody wants to pass the coffee through a sieve.
- Step 3 You’ll need 4 tablespoons of coffee for 2 cups of espresso
- Step 4 Fill your kettle and heat the water to a boil, then set aside for 30 seconds before brewing.
- Step 5 Add the coffee grounds to your French press. You’ll be using roughly double the amount of coffee you would normally use for French press coffee. This will give your brew a stronger flavor and darker brew, reminiscent of espresso.
- Step 6 Use your hot kettle to add a few splashes of water to the French press and let it rest a few seconds. This allows your coffee to bloom, releasing its oils and aromatics.
- Step 7 Add the rest of your water to the French press. Don’t stir it—this will cause the grounds to fall out of suspension and potentially ruin the extraction of tasty coffee flavors and richness.
- Step 8 Close the lid—don’t plunge yet!—and allow your coffee to steep for around 4 minutes. If you prefer your espresso stronger, you can let it steep for a minute or two longer. Don’t let it go for too long, though, as this can lead to over-extraction and a bitter, drying taste.
- Step 9 Press down the plunger on your French press with slow, steady, and even pressure. Plunge halfway, and then raise the plunger to the top before plunging all the way down to finish the press.
- Step 10 Pour your coffee into a serving pot. This will halt extraction and help preserve the coffee flavor you’ve worked so hard to create.
- Step 11 Rest of prep:
- Step 12 Add espresso, ice, and creamer into a shaker. Shake for about 30s-1min to reach maximum frothiness! Pour into a glass of choice and enjoy!