How To Make The Perfect Iced Coffee, Starbucks Style, Cheaper and Better with EXTRAS

How To Make The Perfect Iced Coffee

We are not paid for any of the links below, I am only putting links to save myself from adding descriptions.  I will list all the items needed to easily create your own $4 dollar a day Iced coffee, with a taste just as good as Starbucks.

Supplies and Ingredients:  

Vremi Cold Brew Iced Coffee Maker  $16.00
Coffee Cups $16.00for 50 cups/lids
Long Straws $10.00 for 500 Straws
Starbucks Pike Place Roast, Medium $8.00
Torani Sweetener Syrup $11.00 
Torani Syrup Pump $4.00
Torani White Chocolate $26.00 (optional, this is an expensive extra)
Creamer (Original Coffee-Mate Liquid Creamer) $6.00
Whip Cream (Grocery Store) $4.00

Total:  $75.00 ($101.00 if you want the White Chocolate)

The only thing you would have to buy normally is the Starbucks Medium Roast, Creamer, and Whip Cream.  We now recycled cups, so it’s possible the cups and straws (2 to 3 years) could last us a full year.   Drinking a cup of iced coffee a day before work, this will cost you about 10 dollars every 2 weeks if you make it yourself, without the loss of flavor.  And I mean that.  If we include weekends, 14 days x $4 per venti iced coffee, it would cost $56 dollars.  For Venice and I both?  $112 dollars just to get our morning goodness.

First, let’s talk about the Vremi Cold Brew Ice Coffee Maker.  This is as simple as it gets.  You can get any brand of Ice Coffee Maker you want, I got the cheapest one.  And the truth is, I found this item because I was looking for a perfect glass pitcher (that seals) that could hold my hot brewed coffee over night in the fridge.  Little did I know, this thing not only holds it over night, you can actually brew your ice coffee with it.  Yes, it tastes delicious, much better than hot brew to us!  Simply fill this thing up, leave space for you to insert the filter and coffee grounds, and put it in the fridge for 12-24 hours.  We tried 3 different styles of coffee and unfortunately, I learned that the brands matter.  It wasn’t until I found the Starbucks Pike Place Roast that I captured the taste I was looking for.  I know, I thought the same thing (link here), the brand doesn’t matter.  Boy was I wrong.  This coffee almost has a french press style taste to it because it releases a lot of fine grinds into the ice brew, and it tastes amazing.  My first concern was seeing if ice brewing somehow didn’t eliminate the bacteria in the coffee.  Maybe I am naive, but buying coffee from a store, then pouring cold water in it and drinking it seemed wrong to me.  I felt that somehow the heat killed all the bacteria and made the coffee safe to drink.  Read below:


Of all the criticisms leveraged against cold brew over years, the most compelling one has always been, “Is it safe to drink?” The thrust of the argument states that since cold brew is made at colder/room temperatures, it is susceptible to the growth of harmful bacteria. E. coli, Ebola, E-Harmony: who knows what could be growing in your cold brew. But a study performed by researchers at Oregon State University’s Department of Food and Science Technology says (and we paraphrase), “specific vegetative, non-spore forming pathogens that were introduced in our study did not grow.”

For the study, researchers intentionally introduced E. coli, Salmonella, and Listeria into commercially available cold brew to see how the pathogens would survive. The cold brew was acquired from Stumptown Coffee Roasters, who commissioned it as a challenge study “for the way that [they] handle cold brew through the brewing, bottling, and supply chain,” per Stumptown’s Vice President of Cold Brew Diane Aylsworth. The infected cold brews were then commercially refrigerated for up to three weeks to see how the bacteria colonies grew. They found that “no growth of any microorganisms was observed during this period but rather they died off during that time.”

The researchers concluded that cold brew “does not favor the survival or growth of vegetative bacterial pathogens most likely due to a lack of microbial nutrients and or the presence of antimicrobial factors originating from the coffee.”

Aylsworth does note that the scope of these findings are limited. “As with most challenge studies, this is not a blanket statement for the industry, as it is specifically about our process… but it is good, directional information.” Given the findings though, it points to properly refrigerated cold brew being inhospitable to bacterial colonies.

So drink your cold brew, cold brew drinkers. It’s not going to kill you. From a food-borne pathogen at least.  – Sprudge

So now you have your Ice Coffee ready to go and need to figure out the exact formula.  Take your 24 oz cup and fill it 2/3rds of the way full.  I do not add ice yet.  Then add 2 squirts of liquid sweetener and use your straw to stir your coffee.  If you do not have liquid sweetener, you can add 2 teaspoons of sugar, or find the amount that suits you.  Remember, the creamer and white chocolate syrup will also make it much sweeter.  Add about 1 squirt of white chocolate syrup (or 2 centimeters to the bottom, the syrup will go straight to the bottom).  Now add 4 to 5 ice cubes.  Pour the creamer until the glass is full.  It doesn’t take that much creamer to turn your brown coffee nice and creamy, just the way we like it. Put the dome lid on top, grab your whipped cream, put it in the hole, and…. squirt.   We’re a sex blog, of course we had to do that!

Your end result should be a delicious venti iced coffee, with cream and sugar.  White mocha syrup, and Whip Cream on top.  That is our exact order at Starbucks!  

How To Make The Perfect Iced Coffee How To Make The Perfect Iced Coffee How To Make The Perfect Iced Coffee How To Make The Perfect Iced Coffee

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