ICED COFFEE

UNTIL I MOVED TO ADELAIDE, I’D NEVER TASTED ICED COFFEE. Along with AFL, pawpaw cream, emu oil, bikie associates and the chicken parmie, it’s one of those things that are almost ubiquitous here, and virtually unknown in most other places.

Very soon after arriving, we’d noticed that it was everywhere; predominantly Farmers Union down here in those days, although their market share has been encroached upon by many pretenders to the iced coffee throne in the intervening years. Apparently, it out-sells Coca-cola – this is one of those things people in Adelaide tell to newcomers (along with “It’s a large country town”, “two degrees of separation” and “I like to smoke a bit of ice to get the housework done”). I remember me and the little ‘un, keen to start living the ADL dream, going out one morning and sitting on a bench overlooking the sea (or ‘ocean’. As we’d come to know it) and drinking a Farmers Union Strong, which tastes like cold, watery-milky instant coffee with a shit-load of sugar, served in a tetra-brick. Not bad at all.

Iced coffee: the perennial Adelaide favourite.

I later went on to try the fancy ones available in cafes, which suffer from the curse of Australian food, which is Too Many Ingredients. Essentially, they end up being a coffee-based knickerbocker glory.

I’d assumed that iced coffee was introduced to Australia by Vietnamese migrants at the end of the last century, but, according to wikipedia, it’s been around a lot longer than that. The warm weather makes you want your drinks cool, I suppose.

Just the first of many Vietnamese iced coffees.

Earlier this year, I had the pleasure to visit Vietnam, where I did my best to drink as much coffee as possible. These varied in quality, from those where single-filter coffee, full of bitter dark chocolate notes drips tantalisingly slowly into a glass of ice, cooling before it touches the layer of condensed milk in the bottom of the glass, where both elements mingle into, what has to be, one of the world’s great coffee – if not taste – experiences, to those that tasted a bit rough-arsed and Caterer’s Blend-y.

So, here’s my recipe for iced coffee. Sometimes I drink it with sugar; sometimes I don’t.

Large shot of espresso (see here).

Milk (whichever variety tickles your fancy)

Brown sugar

Ice

Dissolve the sugar in the coffee and pour over the ice. Add the milk. Drink. Best served whilst wondering if the weather will ever get cooler again.

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