Be honest. Do you really like iced coffee, or are you just hot and tired and trying to make it to lunch without snapping at someone?

We get it. It's already 90 degrees by breakfast. You've got sweat on your back just from walking to the truck. And the idea of sipping a piping hot cup of coffee? Not appealing. But skipping coffee altogether? Absolutely not.

So here we are: iced coffee season.
Now, before you start thinking we've gone soft - this isn't some froofy, sugar-loaded milkshake pretending to be coffee. This is real-deal, Aggie-approved coffee. Strong, straightforward, and good cold.

Beat the Hell Out of Morning is what it says it is. Hot or iced. Just depends on whether you're sweating through your shirt or not. Toss it over ice, drink it black, and carry on with your day. No drama, no whipped cream, no problem.



Because some mornings, the only thing standing between you and a bad attitude is a strong cup of coffee - cold or not.

Here's how to do it best:

1. Brew it strong.
Brew a cup of coffee using your regular method, but make it a little stronger than usual (it's going to get watered down by the ice).
Example: If you usually use 1 tbsp per cup, bump it to 1.52 tbsp.

2. Fill a glass to the top with ice.
Seriously - to the top. Don't skimp.

3. Pour the hot coffee right over the ice.
The ice will melt a bit and cool it down quickly. Give it a stir.

4. Doctor it up (or don't).
[Want it black and bold? You're done.
Want to mellow it out? Add a splash of milk or cream.
Sweet tooth? Stir in a little simple syrup (regular sugar doesn't dissolve well in cold).

Optional Pro Tip:
If you really hate watered-down coffee, make a tray of coffee ice cubes ahead of time using leftover coffee. Now you're just showing off.


Let BTHO Morning be part of your summer days. Order a single bag or have it delivered automatically on your schedule!

The flavor? Think rich, dark chocolate notes with a smooth-as-silk finish. No fluff, no gimmicks. Just a clean, powerful cup of coffee that kicks your morning into gear.

Bonus: Every bag helps support the Center for Coffee Research and Education at Texas A&M University. So yeah, you're doing some good with every cup.

Quote:

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[color=#000000]1. Brew it strong.[/color]
[color=#000000]Brew a cup of coffee using your regular method, but make it a little stronger than usual (it's going to get watered down by the ice).[/color]
[color=#000000]Example: If you usually use 1 tbsp per cup, bump it to 1.52 tbsp.

2. Fill a glass to the top with ice.
Seriously - to the top. Don't skimp.[/color]
[color=#000000]
3. Pour the hot coffee right over the ice.
The ice will melt a bit and cool it down quickly. Give it a stir.[/color]

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I mean, that can work, but imo you are still left with diluted coffee (and not much of it). The worst thing about iced coffee at most coffee shops is they charge you more and give you a cup that is mostly ice, with little coffee.

I prefer to brew it normally, then cool it down and chill the coffee. Then add it to ice. I agree, the best way is to freeze coffee cubes for your ice.

TexAgs Sponsors said:

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1. Brew it strong.
Brew a cup of coffee using your regular method, but make it a little stronger than usual (it's going to get watered down by the ice).
Example: If you usually use 1 tbsp per cup, bump it to 1.52 tbsp.

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This sounds like something Gale Boetticher would come up with. "Well, I learned that 1.521825 tbsb really affected the tannin levels so I had to back it down a bit."