The other day I saw a segment where Martha Stewart said never throw brewed coffee away, put it in to ice cube trays, freeze it, and serve it with more coffee and cream for iced coffee in the summer. I can definitely taste the difference when coffee has been sitting out for an hour or more, but if I freeze it immediately and save it in ice cube trays will it hold up in cocktails like an Espressotini or Cafecito (rum which is delicious alternative), etc? It’s not always easy to make fresh brewed espresso some say cold brew in a bottle from the supermarket is best. Are there any other solutions to making coffee ahead of time for those cocktails that require it the recipe?
Coffee, like many other freshly prepped ingredients, suffer from the risk of changing flavour when oxidising so I doubt you’ll be able to keep the “fresh espresso” vibe after freezing.
My go to when prepping coffee in advance is a strong cold brew as the lower temperature during infusion makes it slightly more stable and less prone to changing after it’s done. I imagine a cold brew straight into a freezer would come out almost unchanged.
But then again, cold brew is dramatically different in flavour to espresso or other hot brews, so it’s a bit of a preference thing similar to whether you prefer your Clover Clubs with fresh raspberries, cold press syrup or a cooked syrup with more jammy fruit notes.
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Which is your favorite cold brew? A friend of mine like Stumphouse (can’t recall if that is the correct name). Thanks for the input!