SpiceLines

The other night at Tonali restaurant Andre’s sister produced a stunning glass of iced coffee. It was rich, full-bodied, and so full of dark, vibrant flavor that it made other iced coffees taste like dishwater.

The secret, of course, is excellent beans—in this case, light roasted organic beans from the 21st de Septiembre cooperative in Zaragoza, Oaxaca, Mexico. According to Counter Culture, this coffee—the bean variety is Pluma Hidalgo Tipica—tastes of “chocolate, toasted nuts and dark cherries.”

Let’s just say it’s very, very good—and powerful enough to stand up to a little spice. My favorite way of flavoring this iced coffee is with a few shreds of crumbly Ceylon cinnamon, which oddly enough is how hot coffee is often served in Oaxaca.

Oh, yes. You’ll need a press pot. And some hot water. Grind the beans coarsely.

The rest is easy.

Delicious Iced (and Spiced) Coffee

Makes two 6-ounce glasses

Ingredients:

Scant ¼ cup coarsely ground coffee
A few small shreds of Ceylon cinnamon bark
or 1 or 2 crushed green cardamom seeds
or 3 allspice berries, 1 clove and a shred of cinnamon bark
12 ounces almost boiling water
Milk and sugar if desired

Method:

1. Add the coarsely ground coffee and spices of your choice to a press pot. Pour the almost boiling water into the pot and cover with the top. Steep for 3 minutes. Plunge.
2. Fill 2 tall skinny glasses with ice cubes. Pour 6 ounces of coffee over the cubes into each glass. Let sit for a minute or two, then add more ice. Add milk and sugar if desired.

If you don’t like iced coffee this strong, experiment with fewer grounds—or dilute with a little cold water after pouring over ice. Adjust the spices to taste—or invent your own blend. A little spice goes a long way, so try to restrain yourself. Ideally you'll taste coffee with a hint of spice, rather than the reverse.