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Recipe: Coffee Frappé

Makes 2 large servings

Brian Speckman, the chief coffee roaster at Tully's, recommends a short brewing time for coffee that is to be served iced. "Avoid very dark roasted coffees (French, Italian) because they tend to taste ashy and old as iced coffee. Good coffees for iced coffee are blends with Sumatra, or a single-origin Sumatra. Kenya, while high in acidity (done French-press style), is so sweet it cuts through the milk even when it's cold. Also a nice Yirgacheffe is good." Given a choice, I'd opt for the Yirgacheffe, an Ethiopian coffee of incredible depth and complexity.

2 cups small ice cubes

¼ cup sugar

1 cup strong brewed coffee, chilled

1 cup whole milk

1 teaspoon vanilla extract

1. Pile the ice, sugar, coffee, milk and vanilla in a blender and blend until smooth. Serve at once.

Copyright, Greg Atkinson, 2006