Soooooooooo…you’ve moved to Panama and settled in. You’re exploring and an old familiar craving creeps up on you…iced coffee. You start looking for a coffee shop or panadería (bakery) that has this amazingly wonderful bliss in a glass to no avail. They all have HOT coffee. Sorry, but hot coffee on a hot and humid day does not sound appealing to me. What do you do? Hopefully you do what I did. Startexperimenting in the kitchen!
The first thing I did was hit the grocery store in search of some super awesome coffee. Well…there was no super awesome coffee to be found. At least not coffee names I’m used to seeing. Asking a local which one was the best, he said “Café Duran of course!” It’s made in Panama and Panamanians are very patriotic so I was skeptical. I grabbed a bag and forged ahead with my local iced coffee experiment.
First things first…COLD BREW! I learned this advice from a friend in the states. (Hi Brandon!) All you need to do is steep a pound of coffee with 10 cups of water in the fridge for 12-24 hours. Then filter it and stick it back in the fridge. It’s good for a month, and highly concentrated! Brandon taught me that cold brewed coffee is 70% lower in acidity, is smoother in flavor, and has more caffeine. Google concurred.
Next…grab 2 tablespoons of the concentrated coffee mix, 6 ounces of milk, and sugar to taste. I use 2 tablespoons (hopefully diabetes doesn’t ever read this post, he may come knocking at my door!)
Mix, pour over ice, and enjoy! It’s chocolatey heaven. Café Duran, I’m hooked!