Iced Coffee
I can give you some information, from a New England perspective. Iced Coffee is really big here, and has for many a year. I would estimate that if there is an Iced Coffee Mecca, it's here.
Typically, it is enjoyed with cream and sugar, although not always. Some like it black. But it is sold at Dunkin Donuts and many other outlets automatically prepared with cream and sugar.
First, the brew. The best and simplest way to do this is to double brew. Simply portion twice the usual coffee as your normal brew, into your brew basket. This may be challenging, depending on your brewer and the mill of your grind. Take care that you don't overflow the basket as you brew. Most folks don't appreciate grinds in their iced coffee. If this happens, try using your brewer as a pour-over and go a little more slowly.
You double brew so that when the coffee is poured over ice, it will not dilute when the ice melts. Watery iced coffee is not cool. I suspect that cream and sugar are effective in taking care of inconsistencies with dilution, as the coffee sits in a cup.
You want to cool your brewed coffee in a refrigerator before serving, if possible. Again, you want to avoid watered down coffee. Keep it in the cooler as you serve it. It will stay fresh this way all day long, without a problem. You should not keep it overnight to use a second day. Fresh is always good.
So when you prepare the drink, use a shaker bottle with a lid. Pour in your coffee. Use 1/2 the amount of coffee as your cup will hold. Add half & half or light cream for color and smoothness. Sweeten to taste. At least two teaspoons for a 16oz. Now shake that baby. Shake it well. Froth is good. It looks great in the cup. Pour your bubbly concoction over a full cup of ice. Your ratio should be 50/50 coffee and ice.
If you're selling iced coffee in your cafe, use a crystal clear plastic cup and lid. Iced coffee merchandises really well this way. Don't shy away from large sizes. A small iced coffee is 16oz. A large is 32oz.
Now for profit. If you're a cafe operator, you should keep in mind the double brew. Double brew, double cost. The moderating factor is the dilution with ice. You only use 8oz in a 16oz cup. If your coffee cost is around 1.5 cents per fluid oz. for hot brew, it will be 3 cents per fluid oz. for iced coffee. 3 times 8 is 24. Add cream and sugar and you will easily reach 35.
A typical selling price for a 16oz is $1.99; 32oz $2.99. The 16oz delivers $1.64 GP and 17.6% PC. The 32oz delivers $2.29 GP and 23.4% PC. You've gotta love $2.29 gross profit per drink! It's not even alcoholic!
For some fun and variation in your cafe, add flavored syrups in place of sugar. Hazelnut Iced Coffee is popular. Mocha Iced Coffee too. Add flavors, earn premium prices. Hooray!
Mako
