Please publish a good recipe for ICED coffee.
Gary I. Cohen
P.O. Box 3431
Cherry Hill, NJ 08034-0332
Iced coffee recipes can vary widely. A recipe may include all tap water for dilution or ice as part of the recipe to lower temperature of the finished product more quickly. A recipe is based by a very strong coffee in soluble percentage (1.5 -2.0%) , although low in extraction percentage (17-20%). The amount of dilution determines a finished strength that please your taste buds.
COFFEE , BREW WATER, DILUTION WATER, ICE, FINISHED VOLUME
(OZ) (OZ) (OZ), (Lbs) (GAL) approximate
24 240 128 8.34 3.5
16 160 85.25 5.55 2.3
8 80 42.62 2.78 1.2
Just a note: not all coffees have a desirable flavor when cooled. Try your favorite coffee at room temperature.
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